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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  • 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

How to Make Strawberry Tunnel Cream Cake


  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.

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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