Strawberry Angel Cake

• 4 cups sliced strawberries
• 34 cup sugar, divided
• 2 tablespoons evaporated milk
• 1 (8 ounce) package cream cheese, softened
• 1 (10 inch) round angel food cake
• 3 tablespoons triple sec (orange-flavored liqueur) or 3 tablespoons Grand Marnier, divided (orange-flavored liqueur)
• 1 (8 ounce) container frozen whipped topping, thawed (such as Cool Whip)
• 2 tablespoons sliced almonds, toasted

1. Combine the strawberries and 1/4 cup sugar in a small bowl; cover and let stand 1 hour.
2. Combine 1/2 cup sugar, milk, and cream cheese in a medium bowl; beat at medium speed of a mixer until smooth.
3. Cut the angel food cake into 3 layers using a serrated knife; place bottom layer, cut side up, on a serving plate.
4. Brush with 1 tablespoon liqueur, and spread half of cream cheese mixture over cake.
5. Spoon one-third of strawberries over cream cheese mixture using a slotted spoon.
6. Repeat layers, ending with cake and liqueur.
7. Spread whipped topping over top and sides of cake.
8. Cover; chill 30 minutes.
9. Arrange remaining strawberries on top of cake before serving; sprinkle with toasted almonds.

strawberries, sugar, milk, cream cheese, cake, triple, frozen whipped topping, almonds

Taken from www.food.com/recipe/strawberry-angel-cake-159943 (may not work)