Strawberry Shortcake (Paula Deen) |
|
 |
Prep Time: 5 Minutes Cook Time: 5 Minutes |
Ready In: 10 Minutes Servings: 10 |
|
Ingredients:
1 large angel food cake |
1 (8-ounce) package cream cheese, softened |
1 (14-ounce) can sweetened condensed milk |
1 (12-ounce) container frozen whipped topping, thawed |
1 cup sugar |
3 tablespoons cornstarch |
3 tablespoons strawberry gelatin (recommended: jell-o) |
1 cup water |
2 cups fresh strawberries, cut in 1/2 (if berries are extra large, they can be cut into quarters) |
whole fresh strawberries and mint leaves, for garnish |
Directions:
1. For the glaze:
2. Slice cake, using a serrated knife, horizontally into 3 equal layers.
3. For the custard:
4. Mix together cream cheese, condensed milk, and whipped topping in a bowl; set aside.
5. For the glaze:
6. 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.
7. For assembly:
8. 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.
|
|