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Strawberry Cream Cake Recipe
|Cake mix||14 1⁄2 Ounce (White Angel Food)|
|Cream cheese||8 Ounce, softened|
|Sweetened condensed milk||14 Ounce|
|Lemon juice||1⁄3 Cup (5.33 tbs)|
|Almond extract||1 Teaspoon|
|Sliced strawberries||2 Cup (32 tbs) (Fresh)|
|Frozen whipped topping||8 Ounce, thawed|
Serving size: Complete recipe
Calories 4774 Calories from Fat 1137
% Daily Value*
Total Fat 168 g258.8%
Saturated Fat 111.4 g556.8%
Trans Fat 0 g
Cholesterol 384.4 mg
Sodium 4096.8 mg170.7%
Total Carbohydrates 765 g255%
Dietary Fiber 6.5 g26.1%
Sugars 566 g
Protein 71 g141.6%
Vitamin A 78.9% Vitamin C 79.5%
Calcium 173.6% Iron 9.1%
*Based on a 2000 Calorie diet
Invert pan on funnel or bottle for 2 hours or until cake is completely cooled.
Loosen cake from sides of pan using a small metal spatula.
Remove from pan, cut a 1-inch slice crosswise from top of cake, and set top aside.
Cut 1 inch from center hole and outer edge of cake with a sharp knife.
Carefully remove center of cake, gently pulling cake pieces out with fingers, leaving a 1-inch layer of cake on bottom.
Reserve cake pieces.
Beat cream cheese until light and fluffy.
Add milk, mix well.
Stir in lemon juice and almond extract.
Fold in cake pieces and strawberries; spoon into tunnel in center of cake.
Top with reserved cake slice.
Chill 8 hours or overnight.
Frost with whipped topping, and garnish with additional strawberries, if desired.