Strawberry Cream Cake - cooking recipe

Ingredients

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)

Preparation

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 small metal spatula.
Remove from pan.
Cut a 1-inch slice crosswise from top of cake and set aside.
Cut 1-inch from center hole and outer edge of cake with 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 slices.
Chill 8 hours.
Frost with whipped topping.