Place cake on a serving platter. Slice about 1-inch off of the top of the cake and set aside. Carefully hollow out the center portion of the cake, leaving the outer and inner walls, as well as about a 1-inch shell on the bottom. Reserve cake pieces and tear into 1-inch cubes.

In a large bowl, beat the softened cream cheese until fluffy. Add Eagle Brand and lemon juice, beating until smooth. Stir in almond extract and food coloring until desired color level is reached. Fold in 1 cup whipped topping, then carefully stir in reserved cake pieces and strawberries.

Spoon the strawberry mixture into the hollowed out cake; replace cake top. Use remaining whipped topping to frost the rest of the cake. Refrigerate for at least 3 hours or overnight. If you have any strawberries left over, remove stems and add extra slices on top of the cake.