Strawberries and Cream Angel Cake
1x10 inch prepared angel food cake
6 oz Cream cheese, softened
14 oz Can Sweetened Condensed Milk
1/3 cup Lemon Juice from Concentrate
1 tsp. Almond extract
3 drops Red food coloring, optional
1 cup Whipping cream, whipped
1 cup Chopped fresh strawberries
Additional fresh strawberries, optional
Cut 1-inch slice crosswise from top of cake; set aside. With sharp knife, cut around cake 1 inch from center hole and 1 inch from outer edge, leaving cake walls 1 inch thick. Remove cake from center, leaving 1-inch base on bottom of cake. Reserve cake pieces. In large mixer bowl, beat cheese until fluffy. Gradually add sweetened condensed milk, beat until smooth. Stir in Lemon juice concentrate and food coloring if desired; mix well. Fold in whipped cream.
Reserve two-thirds of mixture; refrigerate. Fold strawberries and reserved torn cake pieces except top into remaining one-third of mixture; fill cake cavity. Replace top slice of cake; frost with reserved whipped cream mixture. Chill 3 hours or until set. Garnish cake with additional, strawberries if desired, Store in refrigerator.