Strawberry Sponge Cake

1 quart fresh strawberries, diced

1 carton strawberry glaze (13-1/2 ounces)

9 individual cream-filled sponge cakes

1 package (8 ounces) cream cheese, softened

1 can (14-1/2 ounces) sweetened condensed milk

1 carton (12 ounces) frozen whipped topping, thawed

Combine the strawberries and glaze; set aside. Slice cakes in half lengthwise; place in an ungreased 13-in X 9-in X 2-in dish. In a mixing bowl beat cream cheese and milk until smooth; fold in whipped topping. Spread over cakes. Spoon strawberry mixture over top. Cover and refrigerate for 30 minutes or until ready to serve. Refrigerate any leftovers.