1 angel food cake, already baked and cooled
(see my recipe or make from a mix)
2 packages (3 ounces each) cream cheese, softened
1 can (14 ounces) sweetened condensed milk
1/3 cup lemon juice
1/4 teaspoon almond extract, optional
6 to 10 drops red food coloring, optional
1 cup diced fresh strawberries
1 carton (12 ounces) frozen whipped topping, thawed, divided
Cut a 1-in. slice off the top of the cake; set aside. To make a tunnel, carefully hollow out bottom, leaving a 1-in. shell. Tear removed cake into 1-in. cubes.
In a large bowl, beat cream cheese until fluffy. Beat in milk and lemon juice until smooth. Stir in extract and food coloring if desired. Stir in cake cubes and strawberries. Fold in 1 cup whipped topping.
Fill tunnel with strawberry mixture; replace cake top. Spread remaining whipped topping over top and sides of cake. Refrigerate for 4 hours or overnight. Garnish as desired.
Note: The filling recipe gives more than you need. I often add a few more strawberries into the extra and serve it as a dessert or use the extra as a fruit dip.
Note: If you're not a fan of strawberries, you can do this using blueberries, blackberries, raspberries, or peaches. Just change your food colouring according to the fruit you're using.
Note: My brothers both don't like cheesecake, but they do like this cake.
This recipe is also linked on...
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This Week's Cravings: Strawberries
Sweet Treats Thursday