It’s strawberry season and I love preparing strawberry desserts such as this strawberry shortcake. So yummy and creamy you can’t just eat one helping. I made this recipe on the lighter side, using light cream cheese and light cool whip.This recipe was given to me by a friend however, I just noticed that Paula Deen has this strawberry shortcake recipe on line. Here is the link .
1 (8-oz.) pkg. cream cheese, softened
1 (14-oz.) can sweetened condensed milk
1 (12-oz.) container Cool-Whip
1 lg. angel food cake (store bought)
1 cup sugar
3 Tbsp. Strawberry Jello
3 Tbsp. Cornstarch
1 cup water
2 cups fresh strawberries, cut in half or quarters
3 strawberries for garnish
Tear cake into pieces for layering. Mix together cream cheese, condensed milk and Cool-Whip in a bowl and set aside.
In a medium saucepan, stir together sugar, cornstarch, gelatin and add water. Cook, stirring over medium heat, until thick. remove from heat and allow to cool completely. Fold in strawberries.
Place 1 layer of cake in trifle bowl, top with a layer of glaze, followed by a layer of custard mixture. Repeat layering in this order for the remaining cake, glaze and custard. Garnish with strawberries.