Preheat your oven to 350°F (175°C). In a mixing bowl, combine the angel food cake mix with water and mix until fluffy, about 2-3 minutes. Pour batter into an ungreased 9-inch round cake pan.

Bake for about 30-35 minutes until lightly golden. Once baked, cool upside down on a wire rack.

Once cool, slice the cake into 1-inch cubes and set aside.

In a 9x9 inch baking dish, layer half of the cake cubes evenly across the bottom.

Spoon 2/3 of the strawberry pie filling over the cake cubes evenly.

Layer the remaining cake cubes on top of the strawberry filling.

Blend the softened cream cheese until smooth, then add vanilla pudding mix and milk, blending until thick. Optionally add lemon juice before pouring over the cake layers.

Pour the creamy mixture evenly over the layered cake and strawberry filling.

Cover and refrigerate for 3-4 hours to set.

Once set, spread Cool Whip on top for a fluffy finish.

Drizzle remaining strawberry filling on top and sprinkle with sliced almonds if desired. Slice and serve chilled.