Strawberry Cream Cake

Directions

1. 1
   Prepare angel food cake mix according to package directions, using a 10-inch tube pan.
2. 2
   Invert pan on funnel or bottle for 2 hours or until cake is completely cooled.
3. 3
   Loosen cake from sides of pan, using small metal spatula.
4. 4
   Remove from pan.
5. 5
   Cut a 1-inch slice crosswise from top of cake and set aside.
6. 6
   Cut 1-inch from center hole and outer edge of cake with sharp knife.
7. 7
   Carefully remove center of cake, gently pulling cake pieces out with fingers, leaving a 1-inch layer of cake on bottom.
8. 8
   Reserve cake pieces.
9. 9
   Beat cream cheese until light and fluffy.
10. 10
    Add milk; mix well.
11. 11
    Stir in lemon juice and almond extract.
12. 12
    Fold in cake pieces and strawberries; spoon into tunnel in center of cake.
13. 13
    Top with reserved cake slices.
14. 14
    Chill 8 hours.
15. 15
    Frost with whipped topping.