Strawberry Cream Cake
Source of Recipe
Robyn
List of Ingredients
1 -1 4-15 oz. angel food cake mix
1 – 8 oz. package cream cheese
1 14 oz. sweetened condensed milk
1/3 c lemon juice
1 t almond extract
2 cups sliced fresh strawberries
1 – 8 oz carton frozen whipped topping thawed
additional strawberries
Recipe
Make angel food cake. Invert on bottle for 2 hours until cooled.
Cut 1” slice crosswise from top of cake. Hollow out cake 1inch. Reserve cake slices.
Beat cream cheese until fluffy. Add milk and mix well. Add lemon juice and almond extract. Fold in cake pieces and strawberries. Spoon into tunnel of cake. Top with reserve cake slice. Chill 8 hours or over night. Frost with whipped topping or whipped cream. Decorate with strawberries. Keep cake refrigerated until serving.
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