Preheat your oven according to the package instructions for the angel food cake mix. Combine the cake mix and water in a mixing bowl, whisking vigorously until smooth. Pour the mixture into an ungreased tube pan, then bake for the recommended time, usually about 30 to 35 minutes. Once golden brown, invert the pan to cool completely.

Once the angel food cake is completely cool, carefully remove it from the pan. Using a serrated knife, slice the cake into 1-inch cubes. Layer half of those cubes in a 9x9 inch baking dish.

Spread 2/3 of the strawberry pie filling over the layer of cake cubes.

Layer the remaining cake cubes on top of the strawberry filling, gently pressing down to help the layers bond together.

In a mixing bowl, blend the softened cream cheese until smooth. Gradually add the vanilla pudding mix and whole milk, mixing until creamy. Add fresh lemon juice if using.

Evenly pour the cream cheese mixture over the layered cake and strawberry filling.

Cover the baking dish tightly with plastic wrap and refrigerate for 3-4 hours, or preferably overnight.

Once set, spread Cool Whip over the entire top of the dessert. Drizzle the remaining strawberry filling and sprinkle sliced almonds over the top.

Slice into squares and serve chilled.