Strawberry Cream Cake - cooking recipe

Ingredients

1 angel food cake
1 (8 oz.) pkg. cream cheese, softened
1 (14 oz.) can sweetened condensed milk
1/3 c. lemon juice
1 tsp. almond extract
2 1/2 c. sliced strawberries
1 (12 oz.) carton Cool Whip
additional strawberries

Preparation

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 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\tcake
pieces and strawberries.\tSpoon
into tunnel
in\tcenter\tof
cake.
Top with reserved cake
top.
Chill 8\thours or overnight.
Frost with Cool Whip
and garnish with extra strawberries, if desired.
I made my own angel food cake from scratch.