Strawberry Shortcake
milk, strawberries, cream cheese, sugar, gelatin, cake, cornstarch
Ingredients
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 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
Directions for Strawberry Shortcake Recipe
Slice cake, using a serrated knife, horizontally into 3 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 gelatin; add water. Cook stirring over medium heat until thick. Remove from heat and allow to cool completely. Fold in strawberries. Place 1 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. Top cake with 3 whole fresh strawberries and fresh mint leaves.
Read the full directions on Food Network
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Servings
10 to 12 servings
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