Print Recipe

Strawberries and Cream Angel Cake

This beautiful angel cake makes a great centerpiece at any occasion. The creamy blend of strawberries and cream will have your guests and family asking for seconds.

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  • 1 (10-inch) prepared angel food cake
  • 6 ounces cream cheese, softened
  • 1 (14 ounce) can Eagle Brand Sweetened Condensed Milk (NOT evaporated milk)
  • 1/3 cup ReaLemon Lemon Juice from Concentrate
  • 1 teaspoon almond extract
  • 3 drops red food coloring, optional
  • 1 cup whipping cream, whipped
  • 1 cup chopped fresh strawberries
  • Additional fresh strawberries, optional


  1. Cut 1-inch slice crosswise from top of cake; set aside.
  2. With sharp knife, cut around cake 1 inch from center hole and 1 inch from outer edge, leaving cake walls 1 inch thick. Remove cake from center, leaving 1-inch base on bottom of cake. Reserve cake pieces.
  3. In large mixer bowl, beat cheese until fluffy. Gradually add Eagle Brand; beat until smooth. Stir in ReaLemon extract and food coloring if desired; mix well. Fold in whipped cream. Reserve two-thirds of mixture; refrigerate.
  4. Fold strawberries and reserved torn cake pieces except top into remaining one-third of mixture; fill cake cavity. Replace top slice of cake; frost with reserved whipped cream mixture.
  5. Chill for 3 hours or until set.
  6. Garnish cake with additional strawberries if desired.
  7. Store in refrigerator.

Posted by Marla at Recipe Goldmine 1/16/2002 12:17 pm.