strawberry tunnel cream cake
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.
prep time
40 Min
cook time
method
Bake
yield
10 serving(s)
Ingredients
- 1 - (10-inch) prepared round angel food cake
- 3 ounces packages cream cheese, softened
- 1 - (14ounce) can eagle brand sweetened condensed milk
- 1/3 cup lemon juice
- 1 teaspoon vanilla or almond extract
- 2 to 4 dashes red food coloring drops
- 1 cup cup chopped fresh strawberries
- 1 - (12 ounce) container frozen non- dairy whipped topping, thawed
How To Make strawberry tunnel cream cake
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Step 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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Step 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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Step 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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Step 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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Step 5Frost with remaining whipped topping. Chill 3 to 4 hours
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Step 6Garnish with strawberries if desired. Return leftovers to refrigerator or freeze.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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