Combine the strawberries and glaze; set aside.

Slice the 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 the whipped topping.

Spread over cakes.

Spoon strawberry mixture over top.

Cover and refrigerate for 30 minutes or until ready to serve.

Spoon into individual serving dishes.

Refrigerate any leftovers.