1 lg. angel food cake
1 can Eagle Brand milk
1/3 c. lemon juice
1 (8 oz.) container Cool Whip
1 (10 oz.) pkg. frozen strawberries, thawed and undrained
1 tsp. almond flavoring

Cut 1 inch slice off top of cake, reserve. Scoop out center, making a tunnel, leave 1 inch on bottom of cake. Break removed cake center into pieces. Mix rest of ingredients, except strawberries. Save 1 1/2 cups. Add cake pieces to rest of Cool Whip mixture. Fold in strawberries. Fill tunnel with cake - Cool Whip mixture. Replace top slice. Cover with reserved Cool Whip mixture. Chill. Decorate with sliced fresh strawberries and almond slices.