1 angel food cake (I use Duncan Hines, it makes a tall cake!)
1 can condensed milk
1/3 to 1/2 c. fresh lemon juice
1 tsp. lemon rind, grated
1 c. whipping cream, whipped
1 pt. fresh strawberries
A few whole berries to garnish, hulled and sliced

Cake: Put cake on cake plate first because it's hard to transfer after filling. Slice 1 inch layer off top of cake and set aside. using sharp, serrated knife, hollow out a tunnel in the bottom part to hold filling. Leave enough at the edge and on the bottom to hold filling.

Filling: Combine condensed milk, lemon juice, and rind. Stir until slightly thickened. Lightly fold in about 1/2 cup of the cream you whipped (reserve rest for the topping). Slice or cut the berries up and gently fold into mixture (reserve some for top). Spoon the filling into the cake. Put top of cake back on. Top with reserved dollop of whipping cream around top edges. Garnish with strawberry slices.

STABILIZING WHIPPING CREAM:

1 tsp. unflavored gelatin
4 tsp. cold water
1 c. whipping cream
1/4 c. powdered sugar
1/2 tsp. vanilla

Combine gelatin and cold water in small saucepan. Let stand until thick. Place over low heat, stirring constantly, until gelatin dissolves. Remove from heat and cool slightly. Whip cream, sugar, and vanilla until slightly thickened. While beating slowly, gradually add gelatin to whipped cream. Whip at high speed until stiff. Yield 2 cups. MUST be refrigerated!