This scrumptious dessert is a lighter, easier-to-prepare take on strawberry shortcakes.
Place the angel food cake on your work surface. With a large serrated knife carefully cut the top third of the cake off in one piece. Set aside. With a small serrated knife cut the center out of the cake, essentially forming a trough. Discard the center (or save for a later use). Do not cut all the way down to the bottom of the cake.
In a medium bowl combine all the fruit except for 1 cup of the sliced strawberries. Ladle the fruit into the depression of the cake so it is just shy of the top of the cake. Spoon the yogurt over the fruit. Place the top back on the cake. At this point you can place the cake in the fridge for up to 4 hours.
In a food processor or blender puree the remaining cup of strawberries with honey. Dust the cake with powdered sugar. Slice with a serrated knife and serve with the strawberry sauce.