Strawberry Cream Cake


Serves: 5
Total Calories: 1,142

Ingredients

1 (18 1/4-ounce) box angel food cake mix
1 (8-ounce) package cream cheese
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
additional strawberries

Directions:

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.

Nutritional Facts:

Serves: 5
Total Calories: 1,142
Calories from Fat: 524

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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