Strawberry Cream Cake

Serves: 5
Total Calories: 759


1 angel food cake, baked according to directions
1 (8-ounce) package cream cheese softened
1 (14-ounce) can sweetened condensed milk
1/3 cup lemon juice
1 teaspoon almond extract
2 cups sliced strawberries
1 (8-ounce) carton Cool Whip or whipped cream
1 Additional strawberries


Bake cake 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 condensed milk, lemon juice, and almond extract. Fold in cake pieces and strawberries. Spoon into center of cake. Top with reserved top slice. Chill 8 hours or overnight. Frost with Cool Whip and 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.

Nutritional Facts:

Serves: 5
Total Calories: 759
Calories from Fat: 524

This Strawberry Cream Cake recipe is from the Best of the Best from the Deep South Cookbook Cookbook. Download this Cookbook today.

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