For glaze, in a large saucepan, combine sugar, cornstarch and gelatin; stir in water until smooth. Cook and stir over medium-high heat until mixture begins to boil. Cook and stir until thickened, 1-2 minutes longer. Remove from the heat; cool completely. Cut half the strawberries into quarters; fold into glaze., In a small bowl, beat cream cheese until smooth. Beat in condensed milk until blended. Fold in whipped topping. , In a 4-qt. clear glass bowl, layer half the cake cubes, glaze and cream mixture. Repeat layers. Cut remaining strawberries in half and arrange over the top. Cover and refrigerate for at least 2 hours or overnight.