Description
This light and fluffy strawberry creme filled angel food cake is a classic dessert recipe that’s perfect for entertaining!
Ingredients
Units
Scale
- 1 box angel food cake mix, prepared in angel food pan according to package directions (or one store-bought angel food cake)
- 15 1/2 oz can sweetened condensed milk
- 1/2 cup lemon juice
- 1/2 teaspoon almond extract
- 1 container Cool Whip, full fat/sugar
- 1–pint strawberries, sliced plus more for garnish if desired
Instructions
- In a medium bowl combine condensed milk, lemon juice, and almond extract and stir until blended. Fold in Cool Whip. Chill at least 10 minutes.
- Remove cooled angel food can from pan and turn upside down on a platter.
- Cut the top 1″ off cake and carefully set aside.
- Use a spoon to scoop out 1″ tunnel around the cake, reserving cake crumbs.
- Remove whipped mixture from refrigerator. Divide in half. In one half add crumbs from cake removed and fold in strawberries.
- Fill tunnel in cake with strawberry mixture.
- Replace top of cake and press gently. Top with remaining whipped cream mixture.
- Chill at least 4 hours before serving. Garnish with additional strawberries if desired.
Notes
This cake serves best if kept very cold.
Each serving is 10 Weight Watchers Freestyle Smart Points.
- Prep Time: 10 min
- Cook Time: 4 hours
- Category: dessert
- Method: none
- Cuisine: American
Nutrition
- Serving Size: 1/12th cake
- Calories: 189
- Sugar: 30.5 g
- Sodium: 88.7 mg
- Fat: 5.2 g
- Carbohydrates: 32.4 g
- Protein: 4.5 g
- Cholesterol: 16.9 mg