Strawberries and Cream Angel Cake

Instructions

1. 1

   Cut 1-inch slice crosswise from top of cake; set aside.

2. 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. 3

   In large mixer bowl, beat cheese until fluffy.

4. 4

   Gradually add sweetened condensed milk, beat until smooth.

5. 5

   Stir in Lemon juice concentrate and food coloring if desired; mix well.

6. 6

   Fold in whipped cream.

7. 7

   Reserve two-thirds of mixture; refrigerate.

8. 8

   Fold strawberries and reserved torn cake pieces except top into remaining one-third of mixture; fill cake cavity.

9. 9

   Replace top slice of cake; frost with reserved whipped cream mixture.

10. 10

    Chill 3 hours or until set.