•       3 pints fresh strawberries, washed, stems removed and sliced
•       1/4 cup brown sugar
•       1 angel food cake, cut in half (or your favorite type of cake/poundcake)

Whipped Cream Filling:

•    1 (8 ounce) package cream cheese, softened
•    1 cup white sugar
•    1 teaspoon almond extract
•    1/2 teaspoon vanilla extract
•    1 1/2 cups heavy cream

      

Toss strawberries with brown sugar.

Set aside for at least one hour in the refrigerator or until sugar is dissolved.

Make whipped cream filling by beating cream cheese, sugar, almond extract and vanilla until smooth in a large bowl.

In a small bowl, whip the heavy cream until stiff peaks form.

Fold into the cream cheese mixture.

Get strawberries from refrigerator and place half of the strawberries on bottom layer and top with whipped cream filling.

Place second cake layer on top and top with remaining strawberries and more whipped cream filling or serve whipped cream filling on the side.

Enjoy!