1 pkg. white angel food cake mix
1 (8 oz.) pkg. cream cheese, softened
14 oz. sweetened condensed milk
1/3 c. lemon juice
1 tsp. almond extract
2 c. sliced fresh strawberries
8 oz. whipped topping
Additional strawberries

Prepare cake mix according to package directions using a 10 inch tube pan. Invert pan on a 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 from top of cake and set 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 and leaving 1 inch layer of cake on the 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 mixture 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.