Ingredients for Strawberry Cream Dream Cake
- Angel Food Cake
- 8 ounces cream cheese, softened
- Sweetened Condensed Milk
- Red Food Coloring
- Fresh Lemon Juice
- Almond Extract
- Whipping Cream
- Fresh Strawberries
- Strawberry
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How to Make Strawberry Cream Dream Cake
- Preheat oven to 350°F (175°C).
- Bake a 9-inch round cake (your favorite recipe or store-bought). Let it cool completely.
- Once cool, cut a 1-inch thick slice from the top of the cake and set aside.
- Using a sharp knife, carefully cut a 1-inch wide ring around the outside of the cake, and another 1-inch wide ring inside that, leaving a 1-inch thick cake wall.
- Gently remove the center cake, leaving a 1-inch base at the bottom.
- Reserve the removed cake pieces.
- In a large mixing bowl, beat 8 ounces of softened cream cheese until fluffy.
- Gradually add 14 ounces of sweetened condensed milk, beating until smooth and creamy.
- Stir in 1 tablespoon of lemon juice and a few drops of red food coloring (optional). Mix well.
- Gently fold in 1 cup of whipped cream.
- Reserve two-thirds of the cream cheese mixture and refrigerate.
- In a separate bowl, gently mix the remaining one-third of the cream cheese mixture with 1 cup of fresh strawberries (hulled and sliced) and the reserved cake pieces.
- Fill the center cavity of the cake with the strawberry mixture.
- Replace the 1-inch thick cake slice on top.
- Frost the entire cake with the reserved whipped cream mixture.
- Garnish with fresh strawberries, if desired.
- Chill the cake in the refrigerator for at least 3 hours, or until set.
Nutrition Information (Approximate per serving)
Sodium
172 g
Sugar
1630g
Fat
571g
Carbs
198g
