Strawberry Cream Cake – a delicious recipe with Betty Crocker white angel food cake mix, cream cheese, condensed milk, lemon juice, almond extract, fresh strawberries. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Prepare angel food cake mix according to package directions, using a 10-inch tube pan.
2
Invert pan on funnel or bottle for 2 hours or until cake is completely cooled.
3
Loosen cake from sides of pan, using small metal spatula.
4
Remove from pan.
5
Cut a 1-inch slice crosswise from top of cake and set aside.
6
Cut 1-inch from center hole and outer edge of cake with sharp knife.
7
Carefully remove center of cake, gently pulling cake pieces out with fingers, leaving a 1-inch layer of cake on bottom.
8
Reserve cake pieces.
9
Beat cream cheese until light and fluffy.
10
Add milk; mix well.
11
Stir in lemon juice and almond extract.
12
Fold in cake pieces and strawberries; spoon into tunnel in center of cake.
13
Top with reserved cake slices.
14
Chill 8 hours.
15
Frost with whipped topping.
152
kcal
Calories
10
g
Fat
14
g
Carbs
4
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 (14.5 oz.) pkg. Betty Crocker white angel food cake mix, 1 (8 oz.) pkg. cream cheese, softened, 1 (14 oz.) can sweetened condensed milk, 1/3 c. lemon juice, and more.
Yes, Strawberry Cream Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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