Strawberries And Cream Angel Cake Recipe
Ingredients:
- 1 (10-inch) prepared angel food cake
- 6 ounces cream cheese, softened
- 1 (14 ounce) can Eagle� Brand Sweetened Condensed Milk
- (NOT evaporated milk)
- 1/3 cup ReaLemon� Lemon Juice from Concentrate
- 1 teaspoon almond extract
- 3 drops red food coloring, optional
- 1 cup whipping cream, whipped
- 1 cup chopped fresh strawberries
- Additional fresh strawberries, optional
Directions:
- This beautiful angel cake makes a great centerpiece at any occasion. The creamy blend of strawberries and cream will have your guests and family asking for seconds.
- Cut 1-inch slice crosswise from top of cake; set aside.
- With sharp knife, cut around cake 1 inch from center hole and 1 inch from outer edge, leaving cake walls 1 inch thick. Remove cake from center, leaving 1-inch base on bottom of cake. Reserve cake pieces.
- In large mixer bowl, beat cheese until fluffy. Gradually add Eagle Brand beat until smooth. Stir in ReaLemon extract and food coloring if desired; mix well. Fold in whipped cream. Reserve two-thirds of mixture; refrigerate.
- Fold strawberries and reserved torn cake pieces except top into remaining one-third of mixture; fill cake cavity. Replace top slice of cake; frost with reserved whipped cream mixture. Chill 3 hours or until set.
- Garnish cake with additional strawberries if desired. Store in refrigerator.