There is something about fresh berries that just say, “Summer,” to me. I’m not a canner, so any overabundance of strawberries and blueberries won’t make it into jams or jellies in my kitchen, but I will whip together a cream cake any chance I get.
This recipe takes time, mainly for chilling, but it’s well worth the effort. It’s not only light and delicious, it’s pretty when cut too.
Strawberry Cream Cake
1 angel food cake
8 oz. cream cheese, softened
14 oz. can sweetened condensed milk
1/3 cup lemon juice
1 teaspoon almond extract
2 cups fresh strawberries, sliced*
8 oz. tub whipped topping
Remove a 1-inch slice from the top of the cake, set aside. Cut one inch between the center hole and outer edge of cake, gently removing center of cake, pulling out pieces with fingers. Leave a 1-inch layer of cake on the bottom. Set aside cake pieces.
In a large bowl, beat cream cheese and condensed milk until smooth. Add in lemon juice and extract. Fold in cake pieces and berries. Spoon mixture into center of cake. (You will have leftover filling, do not overfill the cake.)
Replace reserved cake top. Chill overnight, or at least 8 hours. Immediately before serving, ice with whipped topping.
*You can substitute blueberries for sliced strawberries, or use one cup of each.