1 Angel Food Cake mix, prepared as directed and completely cooled
Filling:
8oz cream cheese, softened
1 can sweetened condensed milk
1/3 C lemon juice
1 pt fresh strawberries (defrosted and drained if using frozen berries)
Stabilized Whipped Cream Frosting:
1 pt of whipping cream
1/4 t cream of tartar
sweetener (I like powered sugar for the extra stabilization) and vanilla extract, to taste
Chop strawberries into bite sized pieces
Prepare the filling by mixing cream cheese, sweetened condensed milk, and lemon juice together until combined. Stir in the chopped berries.
Cut top half inch of the cake off and sit aside to be the lid.
Take the base of cake and hollow/trench out the majority of the base. Crumble the cake that is pulled out and stir it all into the filling mix.
Put the filling into the hollowed out cake and place the lid back on the cake.
Place the cake in the refrigerator to firm up for at least an hour
When ready to serve, Make the stabilized whipped cream and frost the cake.