Blue Peacock's Note:
I made this Strawberry Shortcake for my brother's birthday. This recipe comes from Paula Deen's book "The Lady and Sons Just Desserts." This strawberry shortcake is very rich and best served cold. It goes great with a cold glass of milk. I was in a rush and picked up a can of "fat-free condensed milk" and used only 1/2 cup sugar for the glaze. It was still very sweet. I believe that next time, I will double the strawberry topping. This is the original recipe. Paula's strawberry shortcake is very delicious! Enjoy!
My Private Note
Units: US | Metric
- 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
- 1Slice cake, using a serrated-edge knife, horizontally into three equal layers.
- 2Mix together cream cheese, condensed milk and whipped topping in a bowl; set aside.
- 3In a medium saucepan, stir together sugar, cornstarch and Jell-o, add water.
- 4Cook, stirring over medium heat until thick. Remove from heat and allow to cool completely, then fold in strawberries.
- 5Place one layer of cake in a large clear bowl. Top with a layer of glaze, followed by a layer of custard mixture.
- 6Repeat layering in this order for remaining cake, glaze, and custard.
- 7For a pretty presentation, top cake with three whole fresh strawberries and fresh mint leaves.
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Nutritional Facts for Paula Deen's Strawberry Shortcake
Serving Size: 1 (198 g)
Servings Per Recipe: 12
- Amount Per Serving
- % Daily Value
- Calories 470.4
- Calories from Fat 152
- Total Fat 16.9 g
- Saturated Fat 12.2 g
- Cholesterol 32.0 mg
- Sodium 358.7 mg
- Total Carbohydrate 74.5 g
- Dietary Fiber 0.6 g
- Sugars 57.5 g
- Protein 7.6 g
The following items or measurements are not included:
strawberry Jell-O gelatin dessert