Strawberry Cream Cake
|Cake mix||14 1⁄2 Ounce (White Angel Food)|
|Cream cheese||8 Ounce, softened|
|Sweetened condensed milk||14 Ounce|
|Lemon juice||1⁄3 Cup (5.33 tbs)|
|Almond extract||1 Teaspoon|
|Sliced strawberries||2 Cup (32 tbs) (Fresh)|
|Frozen whipped topping||8 Ounce, thawed|
Prepare angel food cake mix according to package directions, using a 10-inch tube pan.
Invert pan on funnel or bottle for 2 hours or until cake is completely cooled.
Loosen cake from sides of pan using a small metal spatula.
Remove from pan, cut a 1-inch slice crosswise from top of cake, and set top aside.
Cut 1 inch from center hole and outer edge of cake with a sharp knife.
Carefully remove center of cake, gently pulling cake pieces out with fingers, leaving a 1-inch layer of cake on bottom.
Reserve cake pieces.
Beat cream cheese until light and fluffy.
Add milk, mix well.
Stir in lemon juice and almond extract.
Fold in cake pieces and strawberries; spoon into tunnel in center of cake.
Top with reserved cake slice.
Chill 8 hours or overnight.
Frost with whipped topping, and garnish with additional strawberries, if desired.