Strawberry Tunnel Cream Cake

  • Servings: servings
  • Serving Size: 12
  • Nutrition: See Below
  • Prep Time: 20 Minutes
  • Cook Time: 0 Minutes


  • 1 package Pillsbury™ Angel Food Premium Cake Mix Or 1 (10-inch) prepared angel food cake
  • 1 (3 oz.) package cream cheese, softened
  • 2/3 cup (7 oz.) Eagle Brand® Sweetened Condensed Milk
  • 2 tablespoons lemon juice
  • 1/2 teaspoon almond extract
  • 1 to 2 drops red food coloring
  • 1/2 cup chopped fresh strawberries
  • 1 (8 oz.) container frozen whipped topping, thawed
  • 6 to 8 strawberries, for garnish
  • Mint leaves, for garnish


  • INVERT cake onto serving plate. Cut 3/4-inch slice crosswise from top of cake. Remove top. With sharp knife, cut around cake 3/4-inch from center hole and 3/4-inch from outer edge, leaving cake walls 3/4-inch thick. Remove cake from center, leaving 3/4-inch base on bottom of cake. Tear cake removed from center into bite-size pieces.
  • BEAT cream cheese in a large bowl with electric mixer until fluffy. Gradually add sweetened condensed milk; beat until smooth. Stir in lemon juice, almond extract and food coloring, if desired; mix well. Stir in reserved torn cake pieces and chopped strawberries. Fold in 1/2 cup whipped topping. Fill cavity of cake with cream cheese mixture. Replace top slice of cake.
  • FROST with remaining whipped topping. Chill 3 hours or until set. Garnish cake with strawberries and mint.
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