Strawberry Shortcake

Remember that pound cake??? use it in here!

For the cake:

1/2 of the pound 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 jello ( i used sugar free!)

1 cup water

2 cups fresh strawberries, chopped in quarters

whole strawberries and some mint to garnish!

Slice the cake into small squares.  Mix together the cream cheese, condensed milk, and whipped topping in a bowl, set aside.  In a medium saucepan, stir together sugar, cornstarch, and jell-o; add the water.  Cook, stirring over medium heat until thick.  Remove from heat and let it cool completely, then fold in the strawberries.  Place one layer of the cake cubes in the bottom of a trifle dish. Then a layer of glaze, followed by a layer of the custard mixture.  Repeat. Top the cake with fresh strawberries and fresh mint leaves!

(a paula deen recipe, of course)

and if it’s someone’s birthday, put trick candles on it sing happy birthday! (p.s. i love trick candles, so does my nana)


3 thoughts on “Strawberry Shortcake

  1. Wow! That is the prettiest strawberry shortcake/triffle I have ever seen. I am waiting for a special occasion to make it so that G’Pa and I will have someone to help us eat it!!!!

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