Strawberry Shortcake
Lady and Sons Dessert Cookbook
Savannah, Georgia
1 large angel food cake
CUSTARD:
l 12 oz. cool whip - thawed
l 8 oz. cream cheese
l 14 oz. can of condensed milk
Blend cream cheese and condensed milk. Fold into cool whip.
GLAZE:
l cup of sugar
3 tbsp. cornstarch
3 tsbp. strawberry jello
l cup water
2 cups fresh strawberries, halved
Mix sugar, jello, and cornstarch. Add water. Cook over medium heat until thickened. Let cool and stir in strawberries.
Cut cake into 3 layers. Place bottom layer in a deep bowl. Layer with glaze then custard. Repeat layers ending with dollop of custard on top. Garnish with 3 fresh strawberries and mint leaves if desired.
This recipe does the south proud. It is so good, I could drink the custard~ no wonder I am fluffy!
Savannah, Georgia
1 large angel food cake
CUSTARD:
l 12 oz. cool whip - thawed
l 8 oz. cream cheese
l 14 oz. can of condensed milk
Blend cream cheese and condensed milk. Fold into cool whip.
GLAZE:
l cup of sugar
3 tbsp. cornstarch
3 tsbp. strawberry jello
l cup water
2 cups fresh strawberries, halved
Mix sugar, jello, and cornstarch. Add water. Cook over medium heat until thickened. Let cool and stir in strawberries.
Cut cake into 3 layers. Place bottom layer in a deep bowl. Layer with glaze then custard. Repeat layers ending with dollop of custard on top. Garnish with 3 fresh strawberries and mint leaves if desired.
This recipe does the south proud. It is so good, I could drink the custard~ no wonder I am fluffy!
Comments