Wednesday, September 5, 2012

Strawberry Shortcake

The last few days have been low key around here.  My parents and brother headed back home to Memphis yesterday morning!  We miss them terribly but SO glad they came and spent some time us!  We had such a great time and can't wait to see them again!

Ryan's preschool doesn't start til next week so we are just chillin at home most this week.  He will be going three mornings a week and Colton and I will be doing Little Gym one of those days.  So excited to get into a routine for fall. 

So since it was officially the last weekend of summer I made this oh so yummy Paula Deen Strawberry Shortcake to take to our family labor day cookout.  I've made it many times and it's always a big hit.  You could totally add in blueberries and make it patriotic or use white/yellow cake instead of angel food cake. Here is the recipe!

Strawberry Shortcake
by Paula Deen

1 large angel food cake

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

For the glaze:
1 cup sugar
3 tablespoons cornstarch
3 tablespoons strawberry gelatin
1 cup water
2 cups fresh strawberries, cut in 1/2
Whole fresh strawberries and mint leaves, for garnish

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

For the custard: 
Mix together cream cheese, condensed mile, 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 glad, follow for 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.

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