For the Crème Anglaise: In a medium pot, combine sugar, cornstarch and eggs. Whisk until evenly combined, set aside.
IN another medium pot, heat the milk, until just warm to the touch. Pour warm milk slowly into egg mixture, whisking constantly. Slowly boil on low heat for about 10 minutes, remove from heat and add vanilla. Let cool, whisking every now and then.
Cut the angel food cake horizontally into three pieces. Spread the preserves onto the first cake layer, top with the second layer, spread this one with preserves, too, and top with the third layer.
Cut the cake into 16 pieces and place side by side into a big glass bowl. Sprinkel evenly with the two juices.
Divide the cake between 8 small glass bowls. Place one layer of cake into each glass, top with sliced strawberries, then with crème anglaise, and repeat with a second layer. Finish with a layer of crème anglaise.
Cover with plastic wrap and refrigerate for 2 hours before serving.