1 Angel food cake, from scratch or store bought 

1 (8-ounce) package cream cheese, softened 

1 (14-ounce) can sweetened condensed milk 

3 tablespoons lemon juice 

1 teaspoon almond extract 

2 cups thinly sliced strawberries 

1 (8-ounce) container Cool Whip 

strawberries for garnishing 


Cut a 1/2-inch slice from the top of the cake and set aside. 

Cut 1 inch from the center hole and 1-inch from the outer edge. Remove center of cake, pulling it out with your fingers and leaving a 1 inch border at the bottom. Tear cake that was removed into pieces and set aside. 

Beat cream cheese with an electric mixer.  

Add sweetened condensed milk, lemon juice, and almond extract and beat until smooth. 

Fold in cake pieces and strawberries. 

Spoon mixture into hollowed out portion of cake. Put top back on cake. Cover with plastic wrap and refrigerate 8 hours or overnight. 

Frost with Cool Whip and additional strawberries.