Strawberry Tunnel Cream Cake
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A home-kitchen version of strawberry tunnel cream cake, written step by step so it's easy to follow that's worth the oven time.
Ingredients
- 1 (10 inch) angel food cake
- 1 (8 oz.) pkg light cream cheese, softened
- 1 (14 oz.) can low-fat sweetened condensed milk
- 1/4 cup lemon juice
- 1 tsp almond extract
- 2 cups sliced fresh strawberries
- 1 (12 oz.) container reduced-fat frozen whipped topping, thawed
- fresh strawberries or mint springs, for garnish
Method
Cut a 1-inch layer from top of cake; set aside.
Hollow out center of cake, leaving a 1-inch shell; tear remaining cake into bite-size pieces.
Place shell on serving platter, and set aside. Beat cream cheese at medium speed with an electric mixer until fluffy.
Add condensed milk; beat until blended.
Stir in lemon juice and extract.
Fold in cake pieces and strawberries.
Spoon into cake shell; replace top layer.
Cover and chill 3 hours or until set.
Spread whipped topping on top and sides of cake; garnish, if desired.
Chill.
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