Strawberry Tunnel Cream Cake

Linda Easley

By
@lsealsey

When strawberries are in season, this is the recipe I reach for. There is never any left overs when I make this for my family and friends. Great on hot summer days.


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Comments:

Serves:

10

Prep:

40 Min

Method:

Bake

Ingredients

1
(10-inch) prepared round angel food cake
3 oz
packages cream cheese, softened
1
(14ounce) can eagle brand sweetened condensed milk
1/3 c
lemon juice
1 tsp
vanilla or almond extract
2 to 4 dash(es)
red food coloring drops
1 c
cup chopped fresh strawberries
1
(12 ounce) container frozen non- dairy whipped topping, thawed

Directions Step-By-Step

1
Invert cake on serving platter. Cut 1-inch slice crosswise from top of cake; set aside. With sharp knife, cut around cake 1 inch from center hole and 1 inch from outer edge, leaving cake walls 1-inch thick.
2
Remove cake from center, leaving 1-inch thick base on bottom of cake. Tear cake removed from center into bite-size d pieces; reserve.
3
In large mixture bowl, beat cream cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Stir in lemon juice, extract, and food coloring.
4
Stir in reserved torn cake pieces and chopped strawberries. Fold in 1 cup whipped topping. Fill cake cavity with strawberry mixture; replace top slice cake.
5
Frost with remaining whipped topping. Chill 3 to 4 hours
6
Garnish with strawberries if desired. Return leftovers to refrigerator or freeze.

About this Recipe

Course/Dish: Cakes
Main Ingredient: Fruit
Regional Style: American
Other Tag: Quick & Easy