Strawberry Tunnel Cream Cake Recipes

STRAWBERRY TUNNEL CAKE

Steps:

• Prepare and bake cake according to package directions, using a 10-in. ungreased tube pan. Cool completely, about 1 hour. , Run a knife around side and center tube of pan. Remove cake to a serving plate. Cut a 1-in. slice off the top of the cake; set aside. To make a tunnel, carefully hollow out bottom, leaving a 1-in. shell. Tear removed cake into 1-in. cubes., In a large bowl, beat cream cheese until fluffy. Beat in milk and lemon juice until smooth. Stir in extract and food coloring if desired. Stir in cake cubes and strawberries. Fold in 1 cup whipped topping. , Fill tunnel with strawberry mixture; replace cake top. Spread remaining whipped topping over top and sides of cake. Refrigerate for 4 hours or overnight.

STRAWBERRY ANGELS' CAKE

Steps:

• Bake cake for filling according to package directions. Let cool.
• Slice angel food cake in half horizontally. Creat a tunnel for the filling by removing a small amount of the interior of the bottom half of the cake.
• In a bowl combine cream, confectioners' sugar and cocoa; whip until soft peaks form. Fold half the strawberries into half the whipped cream; spoon into cake tunnel, pressing down firmly.
• Replace top of cake; pressing gently. Frost cake with remaining cream mixture. Cover top of cake with remaining strawberries. Chill about 15 minutes before slicing. Serves 10-12 people.

STRAWBERRY SECRET TUNNEL CAKE

Steps:

• Place cake on serving plate. Cut 3/4-inch-thick horizontal slice from top of cake; set aside. With small knife, cut 1-inch-wide and 1-inch-deep tunnel inside center of cake, being careful to not cut through to bottom or sides of cake. Remove and save cutout for snacking or other use.
• Add boiling water to gelatin mix in medium bowl; stir 2 min. until completely dissolved. Add enough cold water to ice to measure 3/4 cup; stir into gelatin until ice is completely melted. Remove 1/2 cup gelatin; place in separate medium bowl. Add COOL WHIP; whisk until blended. Refrigerate 10 to 15 min. or until thick enough to spread. Meanwhile, refrigerate remaining plain gelatin 5 to 10 min. or until thickened.
• Stir 3/4 cup strawberries into thickened plain gelatin; spoon into tunnel of cake. Replace top of cake. Frost cake with COOL WHIP mixture. Garnish with remaining strawberries before serving.

STRAWBERRY TUNNEL CREAM CAKE

Steps:

• 1. Invert cake on serving platter. Cut 1-inch slice crosswise from top of cake; set aside. With sharp knife, cut around cake 1 inch from center hole and 1 inch from outer edge, leaving cake walls 1-inch thick.
• 2. Remove cake from center, leaving 1-inch thick base on bottom of cake. Tear cake removed from center into bite-size d pieces; reserve.
• 3. In large mixture bowl, beat cream cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Stir in lemon juice, extract, and food coloring.
• 4. Stir in reserved torn cake pieces and chopped strawberries. Fold in 1 cup whipped topping. Fill cake cavity with strawberry mixture; replace top slice cake.
• 5. Frost with remaining whipped topping. Chill 3 to 4 hours
• 6. Garnish with strawberries if desired. Return leftovers to refrigerator or freeze.

STRAWBERRY TUNNEL CREAM CAKE

Steps:

• Invert cake onto serving plate, cut 1-inch slice crosswise from top of cake; set aside.
• With sharp knife, cut and remove a ring of cake, leaving inner and outer cake walls and bottom base of cake at least 1-inch thick. Tear cake removed from center into bite-sized pieces; reserve.
• In large mixer bowl, beat cream cheese until fluffy. Gradually beat in Eagle Brand until smooth. Stir in lemon juice, extract and food coloring, if desired.
• Add reserved torn cake pieces and chopped strawberries and stir into mixture. Fold in 1 cup whipped topping. Fill cake cavity with strawberry mixture; replace top slice of cake.
• Frost with remaining whipped topping. Chill 3 hours or freeze for 4 hours. Garnish with strawberries if desired. Return leftovers to refrigerator or freezer.

STRAWBERRY CREAM FILLED ANGEL CAKE

Steps:

• In a medium bowl combine condensed milk, lemon juice, and almond extract and stir until blended. Fold in Cool Whip. Chill at least 10 minutes.
• Remove cooled angel food can from pan and turn upside down on a platter.
• Cut the top 1" off cake and carefully set aside.
• Use a spoon to scoop out 1" tunnel around the cake, reserving cake crumbs.
• Remove whipped mixture from refrigerator. Divide in half. In one half add crumbs from cake removed and fold in strawberries.
• Fill tunnel in cake with strawberry mixture.
• Replace top of cake and press gently. Top with remaining whipped cream mixture.
• Chill at least 4 hours before serving. Garnish with additional strawberries if desired.

STRAWBERRY & CREAM DREAM CAKE

Steps:

• Cut 1-inch slice crosswise from top of the cake and set aside for now.
• Using a sharp knife, cut around cake 1 inch from center hole and 1 inch from outer edge, leaving cake walls 1 inch thick.
• Remove cake from center, leaving 1 inch base on bottom of cake; reserve the pieces of cake.
• In a large mixing bowl, beat the cream cheese until fluffy. Gradually add condense milk.
• Beat mixture until smooth. Stir in the lemon juice and coloring, mixing well.
• Fold in the whipped cream.
• Reserve two-thirds of the mixture and refrigerate for now.
• Blend in berries and torn cake pieces (except top) into remaining one-third of mixture.
• Fill cake tunnel and replace the top of cake.
• Frost with whipped cream mixture and garnish with strawberries, if you like.
• Chill cake for 3 hours, or until set.