Preheat oven to 350 degrees F.

Using a mini angel food cake pan, gently spoon half of the prepared angel food cake batter into each of the 4 molds within the pan, filling each one about 2/3 full.

Bake the cakes, uncovered, on the center rack for 15-20 minutes or until golden brown and puffy. Remove the pan to a cooling rack and let the cakes rest for 15 minutes, then use a butter knife to loosen them around the edges before gently lifting each one out of the pan to the cooling rack. Wash and dry the pan, then repeat with the remaining batter to make 4 more angel food cakes. Let the cakes cool completely, then store in an air-tight container until you are ready to serve the dessert.

Meanwhile, preparing the filling by combining the pudding mix with the milk in a medium mixing bowl. In a few minutes when the pudding begins to set up, fold in the whipping topping; chill.

To assemble the desserts, place each cake onto a serving plate, slicing into each cake to remove a small wedge, approx 1/8 of the cake. Spoon the prepared pudding mixture into the cavity of each cake, allowing the “lemon lava” to flow down into the cake’s cavity and onto the plate; garnish with diced strawberries, sprinkling some of the diced strawberries on the plate at the base of the dessert. Serve at once.

Desserts can be prepared ahead for up to 4 hours.