strawberry tunnel cream cake
(1 rating)
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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(1 rating)
yield
10 serving(s)
prep time
40 Min
method
Bake
Ingredients For strawberry tunnel cream cake
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1(10-inch) prepared round angel food cake
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3 ozpackages cream cheese, softened
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1(14ounce) can eagle brand sweetened condensed milk
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1/3 clemon juice
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1 tspvanilla or almond extract
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2 to 4 dashred food coloring drops
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1 ccup chopped fresh strawberries
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1(12 ounce) container frozen non- dairy whipped topping, thawed
How To Make strawberry tunnel cream cake
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1Invert 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.
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2Remove cake from center, leaving 1-inch thick base on bottom of cake. Tear cake removed from center into bite-size d pieces; reserve.
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3In large mixture bowl, beat cream cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Stir in lemon juice, extract, and food coloring.
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4Stir in reserved torn cake pieces and chopped strawberries. Fold in 1 cup whipped topping. Fill cake cavity with strawberry mixture; replace top slice cake.
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5Frost with remaining whipped topping. Chill 3 to 4 hours
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6Garnish with strawberries if desired. Return leftovers to refrigerator or freeze.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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