Strawberry Shortcake
INGREDIENTS
  • 1 large anel food cake
  • For the custard:
  • 8oz package cream cheese softened
  • 14oz can sweetened condensed milk
  • 12oz container frozen whipped topping thawed
  • For the Glaze:
  • 1 cup sugar
  • 3 tablespoons cornstarch
  • 3 tablespoons jello strawberry gelatin
  • 1 cup water
  • 2 cups fresh strawberries cut in 1/2
DIRECTIONS
  1. For the custard:
  2. Mix together crem cheese condensed milk and whipped topping in a bown set aside
  3. For the glaze:
  4. In a medium saucepan, stir together sugar, cornstarch, and gelatin, add water.
  5. Cook stirring over medium heat until thick. remove from the heat and allow to cool completely.
  6. Fold in strawberries.
  7. For assembly:
  8. Place 1 layer of cake in a large clear bowl.
  9. Top with a layer of glaze followed by a layer of custard mixture.
  10. Repeat layering in this order for remaining cake.
  11. Glaze and custard.
  12. Top cake with 3 whole fresh strawberries and fresh mint leaves.
  13. Courtesy of Paula Dean.