Remove the angel food cake from its container, and invert it onto a cake stand or cake plate. Cut a three-fourth-inch slice horizontally from the top of the cake and set it aside, remembering the orientation (for placing it back on top later). Now, cut about one half-inch from the center hole and one half-inch from the outer edge of the cake with a sharp knife, hollowing out a channel between the inner and outer edges of the cake. Carefully cut and pull cake pieces out with your fingers, leaving about one half-inch layer of cake on the bottom. Reserve the removed cake pieces. Beat 8 oz. cream cheese with a mixer, until light and fluffy. Add 14 oz. sweetened condensed milk, one third cup lemon juice, and 1 teaspoon almond extract. Beat well, until smooth and combined. Fold in reserved cake pieces and 2 cups sliced strawberries. Spoon into channel formed by removing cake pieces. Spread the mixture gently, but pack it well enough that there are no unfilled holes. (You will probably have some strawberry cream filling left over; it makes a delicious snack!) Top the cake with the reserved three fourth-inch cake slice. Refrigerate 8 hours, or overnight. Frost with as much of an 8 oz. carton of whipped topping as desired. Garnish with strawberry slices. Cover cake with plastic wrap , and refrigerate until ready to serve. This is the most gorgeous cake ever!

You post 'Cut a ?-inch slice' many times...how much is that?

[I posted this recipe.]