This sounds wonderful, but I would have to have some help cutting this cake and 
filling it.  

STRAWBERRY CREAM-FILLED ANGEL CAKE 

1 (15 oz.) pkg. angel food cake mix
1 1/3 c. (15 oz.) can sweetened condensed milk
1/3 c. lemon juice
1 tsp. almond extract
2 pkgs. Dream Whip, prepared to pkg. directions
2 pts. fresh strawberries, washed & hulled or 2 boxes frozen berries, drained

Prepare and bake angel food cake according to package directions in a 10"x4" 
tube pan. Invert cake on wire rack until cold, carefully remove from pan and
place, top side down, on a serving plate. 

In medium sized bowl, combine sweetened condensed milk, lemon juice and almond 
extract. Blend well. Whip cream until cream forms stiff peaks. Gently fold
into sweetened condensed milk mixture. Chill 10 to 15 minutes. 

Slice a 1" horizontal layer from top of cake. Carefully lift off and set aside. 
Measure an inch in from outer edge of cake and an inch from center hole
and mark with toothpicks. With sharp knife, cut a pick mark down to within an 
inch from bottom. 

Slowly cut around the entire cake. Start to cut an inch in from center hole and 
again cut down to within one inch from cake bottom and around entire cake.
With fork carefully remove the center cut of cake. 

This will leave a hollow shell of cake with inner and outer walls about one 
inch thick with a base of equal thickness. Tear or cut the removed portion of
cake into 1" cubes. Pour 1 1/2 cups of the chilled condensed milk-whipped cream 
mixture into a medium size bowl. 

Stir in cake pieces until well blended. Gently fold in one pint of whole 
strawberries. Lightly spoon this mixture into the cake shell. Place layer cut 
for
top over filling and press on gently. Use remaining whipped cream mixture to 
swirl over entire cake. 

Place in freezer and chill about two hours or until frosting is firm. At 
serving time, garnish top and sides of cake with remaining strawberries.  
Enjoy.  

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