1 angel food cake mix (Meijer's brand holds up best)
1 (8 oz.) cream cheese, softened
1/3 c. lemon juice
2 c. sliced strawberries
1 can Borden's or Eagle Brand milk
1 tsp. almond extract
3-4 c. Cool Whip

Bake cake as directed and cool. Cut a 1" slice off top of cake. With sharp knife, cut around cake 1" from inner and outer walls. Also, leave a 1" base for bottom of cake. Reserve cake pieces. Beat cheese until fluffy. Add Borden's milk and beat until smooth. Stir in lemon and almond. Add reserved torn pieces of cake and strawberries. Pour mixture into cake tunnel. Replace cake top. Chill 3 hours. Frost with Cool Whip and garnish with whole strawberries. Store in refrigerator.