7 or 10-inch angel food cake
1-1/2 Cups whipping cream, divided
1 can sweetened condensed milk
juice of two limes
2 cups of fresh strawberries, sliced
3 Tbsp. Imperial Sugar/Dixie Crystals Powdered Sugar
Strawberries for garnish
With a serrated knife, slice a layer of the cake 1-inch from top. Set aside. Next, use knife to remove center from the remaining layer of the cake leaving 1/4 to 1/2-inch around sides and bottom. Use your fingers tear the cake removed from center into small pieces and set aside.
In mixing bowl whip 3/4 cup whipping cream until stiff. Add condensed milk and lemon juice and continue whipping until well mixed. To this mixture add sliced strawberries and one cup of the torn cake pieces. Gently stir until blended. Pour strawberries and cream mixture into hollowed out portion of cake. Replace top of cake.
In another bowl, beat remaining 3/4 cup whipping cream with confectioner's sugar. Frost the top and sides of cake. Place cake in freezer and freeze for 8-12 hours or overnight.
Remove from freezer two hours before serving. Cake will defrost but filling will still be frozen. Garnish cake with strawberry halves.
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