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Strawberry Shortcake Recipe by Paula Deen

Easy Level
25 MIN 15 Prep + 10 Cook
Servings
$ /Serving
Print
Easy Level
25 MIN 15 Prep + 10 Cook
10-12 Servings
$ /Serving

Strawberry Shortcake Recipe by Paula Deen

Easy Level
25 MIN 15 Prep + 10 Cook
10-12 Servings
$ /Serving

Ingredients

  • 1 large angel food cake
  • 1 (8 oz) package cream cheese, softened
  • 1 (14 oz) can sweetened condensed milk
  • 1 (12 oz) container frozen whipped topping, thawed
  • 1 cup sugar
  • 3 tablespoons cornstarch
  • 3 tablespoons strawberry gelatin
  • 1 cup water
  • 2 cups fresh strawberries, cut in half. If berries are extra large, they can be cut into quarters

Preparation

Slice cake, using a serrated knife, horizontally into 3 equal layers.

 

For the custard:

Mix together cream cheese, condensed milk and whipped topping in a bowl; set aside.

 

For the glaze:

In a medium saucepan, stir together sugar, cornstarch and gelatin; add water. Cook stirring over medium heat until thick. Remove from heat and allow to cool completely. Fold in strawberries.

 

For assembly:

Place 1 layer of cake in a large clear bowl. Top with a layer of glaze, followed by a layer of custard mixture. Repeat layering in this order for remaining cake, glaze and custard. Top cake with 3 whole fresh strawberries and fresh mint leaves.

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