Serves: 5
Total Calories: 1,142
Bake cake according to package directions and cool completely. Cut a 1-inch slice from top of cake and set aside. Cut one inch from center hole and outer edge and remove center of cake, pulling with fingers. Leave 1 inch at bottom.
Beat cream cheese. Add sweetened condensed milk, lemon juice, and almond extract. Fold in cake pieces and strawberries. Spoon into center of cake. Top with the reserved top slice. Chill 8 hours or overnight. Frost with Cool Whip and garnish with additional strawberries.
Note: Can use fat-free cream cheese and fat-free sweetened condensed milk for a very low-fat dessert. It is just as delicious. May use store-bought angel food cake.
This Strawberry Cream Cake recipe is from the Recipe Hall of Fame Fresh from the Farmers Market Cookbook Cookbook. Download this Cookbook today.
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