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Strawberry Shortcake Recipe

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This recipe for Strawberry Shortcake, by , is from The Duke Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lois Duke
Added: Friday, February 15, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 large angel food cake

For the custard:
1 (8-oz.) package cream cheese, softened
1 (14-oz.) can sweetened condensed milk
1 (12-oz.) container frozen whipped topping, thawed

For the glaze:
1 c. sugar
3 T. cornstarch
3 T. strawberry gelatin (recommend Jell-o)
1 c. water
2 C. fresh strawberries, cut in 1/2
Whole fresh strawberries for garnish

Directions:
Directions:
Slice cake, using a serrataed 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.

Number Of Servings:
Number Of Servings:
10-12

 

 

 

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