Mohamed Shili This delicious strawberry shortcake by Paula Deen is a quick and easy dessert that’s perfect for any occasion. With creamy custard, juicy strawberries, and light angel food cake, it’s a sweet treat that looks as good as it tastes. You can use store-bought cake and common ingredients to make it effortlessly impressive!
Recipe Ingredients:
- 1 large angel food cake
- 1 (8 oz) package softened cream cheese
- 1 (14 oz) can sweetened condensed milk
- 1 (12 oz) container thawed frozen whipped topping
- 1 cup sugar
- 3 tablespoons cornstarch
- 3 tablespoons strawberry gelatin
- 1 cup water
- 2 cups cut in half. If berries are extra large, they can be cut into quarters fresh strawberries
How To Make Strawberry Shortcake?
- Slice the Cake: Slice the angel food cake horizontally into three equal layers using a serrated knife.
- Prepare the Custard: Mix the softened cream cheese, sweetened condensed milk, and whipped topping in a bowl until smooth and creamy. Set aside.
- Make the Glaze: In a medium saucepan, combine the sugar, cornstarch, and strawberry gelatin. Gradually add the water, stirring constantly. Cook over medium heat, stirring frequently, until thickened. Remove from heat and let cool completely. Once cooled, fold in the fresh strawberries.
- Assemble the Shortcake: Place one layer of angel food cake in a large clear trifle dish or serving bowl. Spread a layer of the strawberry glaze over the cake, followed by a layer of the custard mixture. Repeat with the remaining layers of cake, glaze, and custard.
- Garnish: Top the assembled dessert with three whole strawberries and fresh mint leaves for a stunning presentation.
Recipe Tips:
- Use Softened Cream Cheese: Make sure the cream cheese is fully softened before mixing to avoid lumps in the custard. Room temperature cream cheese blends much smoother.
- Cool the Glaze Completely: Let the strawberry glaze cool fully before adding it to the cake to prevent it from melting the custard layers.
- Layer Evenly: When assembling, spread each layer of custard and glaze evenly to ensure every slice has a perfect balance of flavors.
- Choose Ripe Strawberries: Fresh, ripe strawberries give the glaze its natural sweetness and bright flavor—avoid overly soft or underripe berries.
- Chill Before Serving: Refrigerate the assembled shortcake for at least 2 hours before serving. This allows the flavors to meld and the dessert to set perfectly.
How To Store Leftovers?
Let the leftover strawberry shortcake sit at room temperature until it cools completely. Cover tightly with plastic wrap or store in an airtight container, then refrigerate for up to 3 days.
Nutrition Facts
- Serving Size: 1 piece ( 1/12 of the recipe)
- Calories: 238.1 kcal
- Total Fat: 5.3 g
- Saturated Fat: 3.3 g
- Cholesterol: 11.2 mg
- Sodium: 62.5 mg
- Potassium: 0 mg
- Total Carbohydrate: 43.5 g
- Dietary Fiber: 1.1 g
- Sugars: 33.4 g
- Protein: 3.9 g
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Paula Deen Strawberry Shortcake
Description
This delicious strawberry shortcake by Paula Deen is a quick and easy dessert that’s perfect for any occasion. With creamy custard, juicy strawberries, and light angel food cake, it’s a sweet treat that looks as good as it tastes. You can use store-bought cake and common ingredients to make it effortlessly impressive!
Ingredients
Instructions
- Slice the Cake: Slice the angel food cake horizontally into three equal layers using a serrated knife.
- Prepare the Custard: Mix the softened cream cheese, sweetened condensed milk, and whipped topping in a bowl until smooth and creamy. Set aside.
- Make the Glaze: In a medium saucepan, combine the sugar, cornstarch, and strawberry gelatin. Gradually add the water, stirring constantly. Cook over medium heat, stirring frequently, until thickened. Remove from heat and let cool completely. Once cooled, fold in the fresh strawberries.
- Assemble the Shortcake: Place one layer of angel food cake in a large clear trifle dish or serving bowl. Spread a layer of the strawberry glaze over the cake, followed by a layer of the custard mixture. Repeat with the remaining layers of cake, glaze, and custard.
- Garnish: Top the assembled dessert with three whole strawberries and fresh mint leaves for a stunning presentation.
Notes
- Use Softened Cream Cheese: Make sure the cream cheese is fully softened before mixing to avoid lumps in the custard. Room temperature cream cheese blends much smoother.
- Cool the Glaze Completely: Let the strawberry glaze cool fully before adding it to the cake to prevent it from melting the custard layers.
- Layer Evenly: When assembling, spread each layer of custard and glaze evenly to ensure every slice has a perfect balance of flavors.
- Choose Ripe Strawberries: Fresh, ripe strawberries give the glaze its natural sweetness and bright flavor—avoid overly soft or underripe berries.
- Chill Before Serving: Refrigerate the assembled shortcake for at least 2 hours before serving. This allows the flavors to meld and the dessert to set perfectly.
Paula Deen Strawberry Shortcake
