Monday, July 6, 2009

Strawberry Shortcake

This morning, before Backyardigans and Dora started at our house, Paula Deen was on. She was making strawberry shortcake and Riley let me watch it. He turned his head to look at me and said, "Mommy, can we make that?" I was happy to oblige--and we were going to our neighbors for dinner, so that would be the perfect treat to share with friends.

Paula's Strawberry Shortcake

1 angel food cake
1 8-ounce pkg. cream cheese, softened
1 14-ounce can sweetened condensed milk
1 12-ounce container whipped topping, thawed
1 cup sugar
3 T cornstarch
3 T strawberry gelatin
1 cup water
2 cups fresh strawberries, halved or quartered
whole strawberries and mint leaves for garnish

Slice cake horizontally into 3 equal layers. (I cubed the entire angel food cake.)

Mix together cream cheese, condensed milk, and whipped topping in a bowl; set aside.

In 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 one layer of cake (I placed 1/3 of cubes) in trifle bowl. Top with a layer of glaze, followed by a layer of the custard mixture. Repeat steps for remainder of cake. Top with 3 whole strawberries and fresh mint leaves if desired.

(Serves 8-10)

Unfortuately I didn't get a picture of this one. It was beautiful AND delicious though, I promise. Thank you Miss Paula!

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