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Strawberry Shortcake
Strawberry Shortcake
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total
20 MIN.

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prep
5 MIN.

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cook
5 MIN.

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yield
10 - 12 SERVINGS

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level
BEGINNER

FOR THE GLAZE:

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

FOR THE CUSTARD:

10 - 12 Mini angel cakes
1 (8-ounce) package cream cheese, softened
1 (14-ounce) can sweetened condensed milk
1 (12-ounce) container frozen whipped topping, thawed

Directions

  1. Step
    For the Glaze: Slice cake, using a serrated knife, horizontally into 3 equal layers.
  2. Step
    For the Custard: Mix together cream cheese, condensed milk, and whipped topping in a bowl; set aside.
  3. Step
    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.
  4. Step
    For assembly: Place 1 layer of cake in a 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 1 strawberry and fresh mint leaves.
  5. Step
    Repeat with the other cakes

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