Strawberry Cream Cake
Strawberry Cream Cake is an moderately easy dinner. Made with 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 and 1 tsp. almond extract, this recipe delivers authentic, satisfying flavors. An easy weeknight meal that comes together quickly.
π Recipe adapted from RecipeNLG-Full
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.
π· Perfect Pairings
Complete your meal with these
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