Prep 20 mins
Cook 0 mins
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!
- 1 large angel food cake
- 226.79 g package cream cheese, softened
- 396.89 g can sweetened condensed milk
- 340.19 g container frozen whipped topping, thawed
- 236.59 ml sugar
- 44.37 ml cornstarch
- 44.37 ml strawberry Jell-O gelatin dessert
- 236.59 ml water
- 473.18 ml fresh strawberries, cut in half (if berries are extra large, they may be cut into quarters)
- strawberry, for garnish
- mint leaf, for garnish
- Slice cake, using a serrated-edge knife, horizontally into three equal layers.
- Mix together cream cheese, condensed milk and whipped topping in a bowl; set aside.
- In a medium saucepan, stir together sugar, cornstarch and Jell-o, add water.
- Cook, stirring over medium heat until thick. Remove from heat and allow to cool completely, then fold in strawberries.
- Place one 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.
- For a pretty presentation, top cake with three whole fresh strawberries and fresh mint leaves.
I made this Strawberry Shortcake yesterday to bring to a picnic. Everyone there LOVED IT!!!! I didn't change a thing from the recipe. They all said it was sinfully delicious. Not to sweet at all.
I've made this twice now and I love it..thanks for posting!