10 oz. angel food cake
1 can Eagle Brand milk
1/2 c. lemon juice
1 lg. container Cool Whip
2 1/2 c. sliced strawberries

Break cake into bite-size pieces. Mix milk and lemon juice together. Add Cool Whip. Gently fold in strawberries. Mix with cake until cake is coated. Store in refrigerator 6 hours (or overnight).