Strawberry Cream Cake

• 1 (14.5 oz.) pkg. Betty Crocker white angel food cake mix
• 1 (8 oz.) pkg. cream cheese, softened
• 1 (14 oz.) can sweetened condensed milk
• 1/3 c. lemon juice
• 1 tsp. almond extract
• 2 c. sliced fresh strawberries
• 1 (8 oz.) carton frozen whipped topping, thawed
• additional strawberries (optional)

1. Prepare angel food cake mix according to package directions, using a 10-inch tube pan.
2. Invert pan on funnel or bottle for 2 hours or until cake is completely cooled.
3. Loosen cake from sides of pan, using small metal spatula.
4. Remove from pan.
5. Cut a 1-inch slice crosswise from top of cake and set aside.
6. Cut 1-inch from center hole and outer edge of cake with sharp knife.
7. Carefully remove center of cake, gently pulling cake pieces out with fingers, leaving a 1-inch layer of cake on bottom.
8. Reserve cake pieces.
9. Beat cream cheese until light and fluffy.
10. Add milk; mix well.
11. Stir in lemon juice and almond extract.
12. Fold in cake pieces and strawberries; spoon into tunnel in center of cake.
13. Top with reserved cake slices.
14. Chill 8 hours.
15. Frost with whipped topping.

betty crocker white angel food cake mix, cream cheese, condensed milk, lemon juice, almond extract, fresh strawberries, frozen whipped topping, additional strawberries

Taken from www.cookbooks.com/Recipe-Details.aspx?id=974666 (may not work)