No Such Thing As Too Many Strawberries

1. 1

   Place cake on serving plate.

2. 2

   Cut 1-inch slice crosswise off top of the cake.

3. 3

   Set aside.

4. 4

   With a sharp knife cut around cake 1-inch from center hole and 1-inch from outer edge, leaving 1-inch thick cake walls and 1-inch thick base on bottom.

5. 5

   Remove cake from center and bottom (think of it as scooping cake out of a bowl). Reserve cake pieces.

6. 6

   In a large mixing bowl, beat cream cheese until fluffy.

7. 7

   Gradually beat in condensed milk until smooth.

8. 8

   Stir in lemon juice, almond extract and food coloring.

9. 9

   Stir in reserved torn cake pieces and chopped strawberries.

10. 10

    Fold in 1 cup whipped topping.

11. 11

    Fill cavity of cake with strawberry mixture.

12. 12

    Replace top of cake.

13. 13

    Chill 3 hours or until set.

14. 14

    Frost with remaining whipped topping.

15. 15

    Garnish with strawberries.

16. 16

    Store in the refrigerator.

* Per serving · 4 servings · Values may vary.