Tasty Tuesday Recipe

Strawberry Shortcake

Ingredients:
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


Directions:
Slice cake, using a serrated 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.


Yield: 10-12 servings


Recipe courtesy Paula Deen and Simon and Schuster, Just Desserts cookbook