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Home >> Dessert Recipes >> Delicious Cake Recipes

Strawberry Tunnel Cream Cake

Cake Recipes from AlansKitchen.comServings: Makes one 10-inch cake
Prep Time: 20 min
Chilling Time: 3 hrs


  • 1 - (10-inch) prepared angel food cake
  • 2 - packages (3-ounce) cream cheese, softened
  • 1 - can (14-ounce) Sweetened Condensed Milk (NOT evaporated milk)
  • 1/3 - cup lemon juice
  • 1 - teaspoon almond extract
  • 2 to 3 - drops red food coloring (optional)
  • 1 - cup chopped fresh strawberries
  • 1 - container (12-ounce) frozen non-dairy whipped topping, thawed
  • Additional fresh strawberries for garnish (optional)


  1. Invert angel food cake onto serving plate. Cut 1-inch slice crosswise from top of cake and set aside.
  2. With sharp knife, cut around cake 1 inch from center hole and 1 inch from outer edge, leaving cake walls 1 inch thick.
  3. Remove cake from center, leaving 1-inch base on bottom of cake.
  4. Tear cake removed from center into bite-size pieces and reserve.
  5. In large mixing bowl, beat cream cheese until fluffy. Gradually add Sweetened Condensed Milk� beat until smooth.
  6. Stir in lemon juice, almond extract and food coloring (optional). Mix well.
  7. Stir in reserved torn cake pieces and chopped strawberries.
  8. Fold in 1 cup whipped topping.
  9. Fill cavity of cake with strawberry mixture and replace top slice of cake.
  10. Frost with remaining whipped topping.
  11. Chill 3 hours or until set. Garnish cake with additional strawberries (optional).
  12. Store in refrigerator.

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