Reserve 2 whole strawberries for garnish and set aside.Cut the remaining strawberries in half widthwise. For larger berries, cut them in half lengthwise before cutting them in half widthwise.
In a medium size bowl, add the cut strawberries and balsamic vinegar. Gently stir together.
Cover with plastic wrap and chill in the refrigerator for 1 hour to marinate (more time works fine too depending on your schedule).
For the Shortcake:
Assembling the Shortcake - Gently stir the marinated strawberries. To a glass, dessert dish, or mason jar, place a layer of the marinated strawberries. Then add a layer of angel food cake(pieces) to the glass.
Add another layer of the marinated strawberries(including the marinade). It's especially delicious if the vinegar marinade is also spooned over the angel food cake along with the strawberries.
To the glass, add a layer of Cool Whip topping. When adding the Cool Whip inside of the glass, use 2 spoons; one that has the Cool Whip in it, and the other to scrape the Cool Whip off of the spoon and into the glass.
On top of the Cool Whip, add another layer of angel food cake (pieces). Add one more layer of strawberries.
Right before serving, top with a dollop of Cool Whip topping.
For the Garnish - Cut 2 strawberries in half lengthwise and use them for garnish on top of the Cool Whip. Only 3 halves are needed for garnish since this recipe has 3 servings.Serve right away.
When adding the Cool Whip inside of the glass, use 2 spoons; one that has the Cool Whip in it, and the other to scrape the Cool Whip off of the spoon and into the glass.