Strawberry Cream Cake

This is the BEST cake ever!!

Strawberry Cream Cake

Ingredients:
-->

1 (14.5 ounce) package white angel food cake mix or store-bought angel food cake

1 (8 ounce) package cream cheese, softened

1/3 cup lemon juice

1 teaspoon vanilla extract

2 cups sliced fresh strawberries

1 (8 ounce) carton frozen whipped topping, thawed

Additional strawberries (optional)

1 can sweetened condensed milk

Directions:

Prepare or buy angel food cake. Allow to cool.

Cut a 1-inch slice crosswise from top of angel food cake, and set top aside. Cut 1 inch from center hole and outer edge of cake with a sharp knife. Carefully remove center of cake, gently pulling cake pieces out with fingers, leaving a 1-inch layer of cake on bottom. Reserve cake pieces.

 Beat cream cheese until light and fluffy. Add condensed milk; mix well. Stir in lemon juice and vanilla extract. Fold in cake pieces and strawberries; spoon into tunnel in center of cake. 

(I also suggest filling the center of the cake with cream cheese mixture). Top with reserved cake slice. Chill 8 hours or overnight. Frost with whipped topping, and garnish with additional strawberries, if desired.