Strawberry Shortcake

  • Level: Easy
  • Total: 20 min
  • Prep: 5 min
  • Inactive: 10 min
  • Cook: 5 min
  • Yield: 10 to 12 servings
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1 large angel food cake

For the custard:

1 (8-ounce) package cream cheese, softened

1 (14-ounce) can sweetened condensed milk

1 (12-ounce) container frozen whipped topping, thawed

For the glaze:

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


  1. For the glaze:
  2. Slice cake, using a serrated knife, horizontally into 3 equal layers.
  3. For the custard:
  4. Mix together cream cheese, condensed milk, and whipped topping in a bowl; set aside.
  5. For the glaze:
  6. 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.
  7. For assembly:
  8. 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.
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