Strawberry Shortcake

Name: Strawberry Shortcake
Prep time: 20 min
Cook time: 20 min
Total time: 20 min
Yield: 12
Cuisine: Global
Ingredients: 1 large angel food cake; 3 Tbsps cornstarch; 227 grams package cream cheese, softened; 1 leave Whole fresh strawberries and mint , for garnish; 473 milliliters fresh strawberries, cut in 1/2 (if berries are extra large, they can be cut into quarters); 3 Tbsps strawberry gelatin (recommended: Jell-O); 237 milliliters sugar; 397 grams sweetened condensed milk; 237 milliliters water; 340 grams frozen whipped topping, thawed

Strawberry Shortcake requires approximately 20 minutes from start to finish. One serving contains 394 calories, 7g of protein, and 13g of fat. This recipe covers 6% of your daily requirements of vitamins and minerals. This recipe serves 12. It will be a hit at your Mother's Day event. Head to the store and pick up angel food cake, cornstarch, strawberries, and a few other things to make it today. It is a good option if you're following a gluten free diet.

Instructions

Slice cake, using a serrated knife, horizontally into 3 equal layers.

Equipment you will use

Serrated Knife

In a medium saucepan, stir together sugar, cornstarch, and gelatin; add water. Cook stirring over medium heat until thick.

Ingredients you will need

Corn Starch

Gelatin

Sugar

Water

Equipment you will use

Sauce Pan

Remove from heat and allow to cool completely. Fold in strawberries.

Ingredients you will need

Strawberries

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

Ingredients you will need

Whipped Topping

Sweetened Condensed Milk

Cream Cheese

Equipment you will use

Bowl

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.

Ingredients you will need

Fresh Mint