Strawberry Shortcake Recipe by Paula Deen

Level: Easy

Time: 25 MINUTES

1 ratings


  • 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


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.

Strawberry Shortcake


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1 Review

RENEE 5/6/2017
I've made this r

I've made this recipe many times for potlucks and usually have to make an extra one for us to have at home, because there's never any leftovers. It's so easy to prepare, but tastes like you fussed. I get many compliments and have to credit the great Paula Deen, of course!

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