No Such Thing As Too Many Strawberries - cooking recipe

Ingredients

1 (10-inch) prepared angel food cake
2 (3 oz.) pkg. cream cheese (room temperature)
1 (14 oz.) can sweetened condensed milk
1/3 c. lemon juice from concentrate
1 tsp. almond extract
2 to 4 drops red food coloring (optional)
1 c. chopped fresh strawberries
1 (12 oz.) container Cool Whip, thawed (5 1/4 c.)
additional fresh strawberries (optional)

Preparation

Place cake on serving plate.
Cut 1-inch slice crosswise off top of the cake.
Set aside.
With a sharp knife cut around cake 1-inch from center hole and 1-inch from outer edge, leaving 1-inch thick cake walls and 1-inch thick base on bottom.
Remove cake from center and bottom (think of it as scooping cake out of a bowl). Reserve cake pieces.
In a large mixing bowl, beat cream cheese until fluffy.
Gradually beat in condensed milk until smooth.
Stir in lemon juice, almond extract and food coloring.
Stir in reserved torn cake pieces and chopped strawberries.
Fold in 1 cup whipped topping.
Fill cavity of cake with strawberry mixture.
Replace top of cake.
Chill 3 hours or until set.
Frost with remaining whipped topping.
Garnish with strawberries.
Store in the refrigerator.