Strawberry Cream Cake

This recipe was contributed by Sarah McKenna.

Laura and I both happened to be in Colorado with our dad on Father's Day, and he requested that we make him this cake.  It is one of his favorites that my mom used to make, and Laura and I had forgotten about.  It is easy, yummy, and tastes very summery and fresh.  (It tastes a lot better than it looks, I promise!)

Strawberry Cream Cake

1 - 10" prepared angel food cake
1 - 8 oz. package cream cheese, softened  (We used the 1/3 less fat kind.)
1 - 14 oz. can sweetened condensed milk (We used fat free.)
1/3 cup lemon juice
1 tsp. almond extract
2 cups sliced fresh strawberries

(Optional: whipped cream or cool whip on top)

Cut a thin slice (1" max) crosswise from the top of the cake with a sharp knife.  Hollow out the center of the cake, leaving approximately 1" thick walls and base.  Reserve cake pieces.  Beat cream cheese until fluffy.  Beat in sweetened condensed milk until smooth.  Stir in lemon juice and almond extract.  Mix well.  Stir in reserved torn cake pieces and strawberries.

Fill the cavity of the cake with the mixture.  Replace the top of the cake.  Chill for three hours.  Top with whipped cream or cool whip and fresh strawberries if desired.