Strawberry Cream Cake
Strawberry Cream Cake is an moderately easy dinner. Made with 1 angel food cake, 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. A crowd-pleaser that never disappoints.
Cut a 1-inch slice crosswise from top of cake and set aside. Cut 1-inch from center 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;
Mix well.
Stir in lemon juice and almond extract.
In cake pieces and strawberries. Spoon into tunnel in center of
Top with reserved cake
Chill 8 hours or overnight.
Frost with Cool Whip and garnish with extra strawberries, if desired.
I made my own angel food cake from scratch.
π· Perfect Pairings
Complete your meal with these
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