Monday, January 18, 2010

Paula Dean's Strawberry Shortcake

Oops! Did I do that? Sorry Cooper!

Now, I admit that mine doesn't look as good as Paula's does, but I betcha it tastes just as good.  This stuff was YuuuuuuMMMMyyyyy! You can find Paula's version here:  and it is  so easy.

-1 large angel food cake
For the Custard:
-1 (8ounce) package cream cheese, softened
-1 (14 ounce) can sweetened condensed milk
-1 (12 ounce) container frozen whipped topping, thawed
For the glaze:
-1cup sugar
-3 Tbs cornstarch
-3 TBS strawberry gelatin (recommended Jell-o)
-1 cup water
-2 cups fresh strawberries, cut in half or quarters depending on the size
-Whole fresh strawberries and mint leaves, for garnish

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, following by a layer of custard mixture.  Repeat layering in this manner for remaining cake, glaze and custard.  Top with 3 strawberries and fresh mint leaves.

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