Lemon Angel Dessert

Servings: Makes 10 servings. With serrated knife, cut 2-inch thick layer horizontally off top of cake; lift off top and set aside. With fork, carefully hollow out bottom of cake, leaving 1/2 to 3/4-inch thick shell on bottom and sides. In medium-sized bowl, stir together condensed milk and lemon juice until thickened. Spoon into cake shell. Spoon 1 1/2 cups berries over milk mixture; replace cake top. Cover and chill at least 4 hours. Just before serving, sprinkle with powdered sugar. Garnish with additional berries if desired. Store leftovers in refrigerator.