Add the diced strawberries, sugar, and lemon juice to a saucepan over medium heat. Cook, stirring constantly, until the mixture comes to a boil. Remove from heat and set aside to cool completely.

In a large bowl, beat the cold heavy cream, sweetened condensed milk, and vanilla extract with a handheld mixer for about 5 minutes, or until thick and fluffy.

Strain excess liquid from the cooled strawberry mixture, then gently fold it into the ice cream base. Do not overmix, as you want swirls, not a fully pink mixture.

Pour 2 cups of the ice cream mixture into a 10x5 inch loaf pan and spread into an even layer. Place about 2 cups of angel food cake cubes on top in a single layer. Repeat with another 2 cups of ice cream mixture and the remaining 2 cups of cake cubes. Carefully spread the remaining ice cream mixture over the top. Do not pile above the rim of the pan.

Freeze for a minimum of 6 hours, or until completely frozen.

Allow to thaw at room temperature for 10 to 20 minutes before scooping and serving.