1 cup whipping cream
1 can sweetened condensed milk
1/3 cup lemon juice
1 teaspoon almond extract
1 angel food cake
2 pints fresh strawberries, sliced
In a medium bowl, whip cream until stiff peaks form. In another medium bowl, combine sweetened condensed milk, lemon juice, and almond extract until smooth. Fold in whipping cream. Chill mixture for 10 minutes. Meanwhile, flip the angle food cake so the narrower side is up. Using a serrated knife, gently cut off the top 1″ of the cake and set aside. Using your fingers, scoop out the insides of the cake; reserve cake chunks. Stay about 1″ from either edge, and be careful not to dig too far down. Combine 1 1/2 cups whipped cream mixture with half of the strawberries and half of the cake chunks. Spoon mixture into the hollowed out angel food cake and replace top. Cover top and sides with remaining whipped cream mixture and immediately put in freezer. Freeze cake for 2 hours. Right before serving, garnish with remaining strawberries.