PAULA DEEN'S STRAWBERRY SHORTCAKE RECIPE - (5/5)

paula deen's strawberry shortcake Recipe - (5/5) image

Provided by Leigh

Number Of Ingredients 13

For the custard:
Ingredients
1 * 1 large angel food cake
1 * 1 (8-ounce) package cream cheese, softened
1 * 1 (14-ounce) can sweetened condensed milk
1 * 1 (12-ounce) container frozen whipped topping, thawed
For the glaze:
1 * 1 cup sugar
3 * 3 tablespoons cornstarch
3 * 3 tablespoons strawberry gelatin (recommended: Jell-O)
1 * 1 cup water
2 * 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

Steps:

Directions Slice cake, using a serrated knife, horizontally into 3 equal 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. For assembly: 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.