Strawberry Tunnel Cream Cake

Linda Easley


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.


★★★★★ 1 vote

40 Min


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(10-inch) prepared round angel food cake
3 oz
packages cream cheese, softened
(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
(12 ounce) container frozen non- dairy whipped topping, thawed

How to Make Strawberry Tunnel Cream Cake


  • 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.
  • 2Remove cake from center, leaving 1-inch thick base on bottom of cake. Tear cake removed from center into bite-size d pieces; reserve.
  • 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.
  • 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.
  • 5Frost with remaining whipped topping. Chill 3 to 4 hours
  • 6Garnish with strawberries if desired. Return leftovers to refrigerator or freeze.

Printable Recipe Card

About Strawberry Tunnel Cream Cake

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

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