1 (10 inch) prepared angel food cake
1 (8 oz.) pkg. cream cheese, softened
1 (14 oz.) can sweetened condensed milk
1/3 c. lemon juice from concentrate
1 tsp. almond extract
2 c. sliced fresh strawberries
3 to 4 c. frozen non-dairy whipped topping
Additional strawberries, optional

Cut 1 inch slice crosswise from top of cake, set aside. With sharp knife, cut around cake 1 inch thick. Remove cake from center leaving 1 inch thick base on bottom of cake. Reserve cake pieces.

In large mixer bowl, beat cheese until fluffy. Beat in sweetened condensed milk until smooth. Stir in lemon juice and extract, mix well. Stir in reserved torn cake pieces and strawberries. Fill cavity of cake with strawberry mixture; replace top slice of cake. Chill 3 hours or until set. Garnish with whipped topping and strawberries. Refrigerate leftovers.