Strawberry Angel Cake

Ingredients

• 4 cups sliced strawberries
• 3/4 cup sugar, divided
• 2 tablespoons evaporated skim milk
• 1 (8-ounce) block 1/3-less-fat cream cheese, softened
• 1 (10-inch) round angel food cake
• 3 tablespoons triple sec (orange-flavored liqueur) or orange juice, divided
• 1 (8-ounce) tub frozen reduced-calorie whipped topping, thawed
• 2 tablespoons sliced almonds, toasted

Preparation

1. Combine strawberries and 1/4 cup sugar in a small bowl; cover and let stand 1 hour. Combine 1/2 cup sugar, milk, and cream cheese in a medium bowl; beat at medium speed of a mixer until smooth.
2. Cut cake horizontally into 3 layers using a serrated knife; place bottom layer, cut side up, on a serving plate. Brush with 1 tablespoon liqueur, and spread half of cream cheese mixture over cake. Spoon one-third of strawberries over cream cheese mixture using a slotted spoon. Repeat layers, ending with cake and liqueur. Spread whipped topping over top and sides of cake. Cover; chill 30 minutes. Arrange remaining strawberries on top of cake before serving; sprinkle with almonds.