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paula deen's strawberry shortcake


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Rate this recipe 4.7/5 (6 Votes)


  • For the custard:
  • Ingredients
  • 1 * 1 large angel food cake
  • 1 * 1 (8-ounce) package cream cheese, softened
  • 1 * 1 (14-ounce) can sweetened condensed milk
  • 1 * 1 (12-ounce) container frozen whipped topping, thawed
  • For the glaze:
  • 1 * 1 cup sugar
  • 3 * 3 tablespoons cornstarch
  • 3 * 3 tablespoons strawberry gelatin (recommended: Jell-O)
  • 1 * 1 cup water
  • 2 * 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


Adapted from


Step 1


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.


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