Strawberry shortcake! When I was a little girl, I liked the Strawberry Shortcake cartoon so much. As an adult, I like the dessert even better.
In the past, I’ve made this dessert in a trifle bowl — known for its pretty presentation. Layering a mason jar “nicely” with custard and strawberry glaze was definitely a challenge. Obviously, lol. My photos may be lacking pretty layers but don’t be fooled, the flavors are strawberry scrumptiousness.
Above is the strawberry glaze. Sweetness all around. My favorite kind ❣️😃🍓
Recipe by Paula Deen
Ingredients: 1 large angel food cake – 8 oz package softened cream cheese – 1 (14 oz) sweetened condensed milk – 1 (12 oz) container thawed frozen whipped topping – 1 cup sugar – 3 tbsps. cornstarch – 3 tbsps. strawberry gelatin – 1 cup water – 2 cups strawberries, sliced
Directions: Slice cake, using a serrated knife, horizontally into 3 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.
Place 1 layer (or cube & cut) 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. Garnish as desired. Enjoy!