Strawberry Shortcake

Strawberry Shortcake

Published on July 6, 2015 | By

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 tbsp. cornstarch
  • 3 tbsp. jello strawberry gelatin
  • 1 c. water
  • 2 c. fresh strawberries (cut in ½ or quarters)

Instructions

  1. Mix together cream cheese, condensed milk, and whipped topping in bowl.
  2. 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.
  3. Place one layer of cake, top with glaze, followed by a layer of custard. Repeat layering in this order for remaining cake, glaze and custard.
  4. Top cake with whole strawberries and fresh mint.
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