Strawberries & Cream Cake
Originally found at Cooks.com
1 pkg. angel food cake mix (+ ingredients to make it)
1 15 oz. can sweetened condensed milk
1/3 cup lemon juice
1 tsp almond extract
2 (8 oz) containers Whipped topping
2 pints fresh strawberries, washed & sliced
Prepare and bake angel food cake according to package directions in a 10"x4" tube pan. While cake is baking, combine sweetened condensed milk, lemon juice, and almond extract in a medium bowl. Blend well. Slowly fold in whipped topping. Chill 10-15 minutes.
Once cake is done, invert on a wire rack or wine bottle and cool completely. Remove from pan and place on serving platter. Slice a 1" horizontal layer from top of cake; carefully lift off and set aside. Cut out interior of cake, leaving 1" in each direction (inside edge, outer edge, and bottom). Tear the removed portion of cake into small pieces. Pour 1 1/2 cups of chilled whipped cream mixture into a medium size bowl and add the cake bits and sliced strawberries. Fold until well mixed.
Gently spoon strawberry mixture into the hollowed out cake and replace the top. Use remaining cream mixture as a frosting. Place in freezer and chill about two hours, or until frosting is firm. Garnish with remaining strawberries.
My Notes:
When I was on vacation last week, my friend was making this for her BBQ (which I, sadly, could not attend). So when one of my friends back home asked if I wanted to go strawberry picking (best strawberries ever), I leaped at the chance and proceeded to buy everything I needed for this cake. It's a rather inexpensive dessert, all things considered.
Some notes: I did not actually frost the sides of my cake (obviously), nor did I freeze it. I just took the cream mixture, spooned it into the center, then spread it on top. I missed the direction that said to separate it into two batches before stirring in the cake. It still turned out yummy. Not very firm and a pain to cut, but very yummy. I'm wondering what I'm going to do with it now.
