1 pkg. Duncan Hines white angel food cake mix
1 (8 oz.) pkg. cream cheese
1 (14 oz.) can sweetened condensed milk
1/3 c. lemon juice
1 tsp. almond extract
2 c. sliced strawberries (fresh or frozen)
1 (8 oz.) carton frozen whipped topping, thawed
Additional strawberries for garnishing

Prepare angel food cake according to package directions. Bake in 10-inch tube pan. Cool thoroughly, about 2 hours, before removing from pan. Cut a 1-inch slice crosswise from top of cake and set aside. Cut 1 inch from center and sides with a sharp knife. Remove carefully leaving 1 inch on bottom. Reserve cake pieces.

Beat cream cheese. Add milk, mixing well. Stir in lemon juice and almond extract. Fold in cake pieces and strawberries. Spoon in center of cake. Top with reserved slice of cake. Frost with whipped topping and garnish with strawberries. Keep refrigerated.