Strawberry Tunnel Cream Cake – a delicious recipe with cake, cream cheese, condensed milk, lemon juice, almond, fresh strawberries. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Invert cake onto serving plate, cut 1-inch slice crosswise from top of cake; set aside.
2
With sharp knife, cut and remove a ring of cake, leaving inner and outer cake walls and bottom base of cake at least 1-inch thick. Tear cake removed from center into bite-sized pieces; reserve.
3
In large mixer bowl, beat cream cheese until fluffy. Gradually beat in Eagle Brand until smooth. Stir in lemon juice, extract and food coloring, if desired.
4
Add reserved torn cake pieces and chopped strawberries and stir into mixture. Fold in 1 cup whipped topping. Fill cake cavity with strawberry mixture; replace top slice of cake.
5
Frost with remaining whipped topping. Chill 3 hours or freeze for 4 hours. Garnish with strawberries if desired. Return leftovers to refrigerator or freezer.
126
kcal
Calories
10
g
Fat
8
g
Carbs
3
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 9 ingredients. The key ingredients include: 10 inches prepared round angel food cake, 1 (250 g) package cream cheese, softened, 1 (300 ml) can sweetened condensed milk (regular or low-fat), 1/3 cup lemon juice, and more.
Yes, Strawberry Tunnel 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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