In a small saucepan, combine 1 cup of water, ½ cup of sugar, cornstarch, and the strawberry Jell-O. Whisk the mixture until smooth and then heat it over medium heat, stirring constantly until it thickens and becomes clear, which should take about 5 minutes. Once thickened, remove it from the heat and let it cool slightly.

After the mixture has cooled for about 10 minutes, gently stir in the sliced fresh strawberries until they are well coated in the thickened mixture. Set this aside.

In a mixing bowl, toss the cut angel food cake pieces with 2 cups of thawed Cool Whip until they are evenly coated. Layer half of this mixture into a 9x13 inch glass pan, pressing it down gently to create an even base.

In a separate bowl, beat together the softened cream cheese, remaining ½ cup sugar, and vanilla extract until smooth and creamy, about 2-3 minutes. Fold in the remaining 2 cups of Cool Whip.

Spread the cream cheese mixture evenly over the angel food cake layer in the pan. Pour the prepared strawberry mixture on top.

Cover the pan with plastic wrap and refrigerate for at least 2-3 hours. This allows the layers to set and the flavors to develop.

After setting, cut the cake into squares and serve chilled.