Paula Deen Strawberry Shortcake

Paula Deen Strawberry Shortcake layers angel food cake with cream cheese custard and a homemade strawberry glaze. It comes together in 30 minutes, serves 15, and fills a clear glass bowl at any summer cookout or church supper. This is the recipe that gets passed around every strawberry season in the South.

The glaze is what holds this whole thing together. Sugar, cornstarch, and strawberry gelatin cook down into a thick, shiny sauce that coats every berry. If you rush it and fold the strawberries in while the glaze is still warm, the whipped topping melts and the layers slide apart.

Buy the angel food cake a day ahead so it firms up and slices clean. Build the layers in a clear glass bowl so everyone can see them. It holds well in the fridge for two days, and the flavors actually get better overnight.

Paula Deen Strawberry Shortcake

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Course: DessertCuisine: American, SouthernDifficulty: Easy

Servings

15

servings

Prep time

15

minutes

Cooking time

15

minutes

Calories

340

kcal

Sliced angel food cake layered with a thick cream cheese custard and a stovetop strawberry gelatin glaze. The custard mixes cream cheese, condensed milk, and whipped topping into something rich and smooth.

Ingredients

• 1 large angel food cake
  

• 1 (8 oz) package softened cream cheese
  

• 1 (14 oz) can sweetened condensed milk
  

• 1 (12 oz) container thawed frozen whipped topping
  

• 1 cup sugar
  

• 3 tablespoons cornstarch
  

• 3 tablespoons strawberry gelatin
  

• 1 cup water
  

• 2 cups cut in half. If berries are extra large, they can be cut into quarters fresh strawberries

Directions

• Prepare the cake: 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.

Tools for this recipe

• Cuisinart MultiClad Pro 3-quart saucepan, Mercer Millennia 10-inch bread knife, KitchenAid 5-speed hand mixer. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can you use a different cake instead of angel food?

You can try pound cake, but angel food cake is what keeps this dessert light. Pound cake is denser and heavier, so the custard and glaze will not soak into it the same way. Stick with angel food for the best texture.

How long does this last in the fridge?

It keeps well for two to three days covered in the refrigerator. The cake soaks up the custard and glaze over time, which actually makes it taste better on day two. After three days the strawberries start to break down and release too much juice.

Can you make the glaze ahead of time?

Yes, the glaze can be made a day ahead and stored in the fridge. Let it come to room temperature before folding in the strawberries, because cold glaze is too thick to coat the berries evenly. The custard layer can also be made ahead and refrigerated.

Why did my layers slide apart?

The most common reason is folding in the strawberries before the glaze cools completely. Warm glaze melts the whipped topping layer and everything slides. Let the glaze cool to room temperature before adding the berries, and the layers will stay stacked.

Do you have to use strawberry gelatin in the glaze?

The strawberry gelatin adds both color and flavor to the glaze. You could use unflavored gelatin with a splash of lemon juice, but the glaze will be clear instead of pink. The strawberry gelatin is what gives the sauce that glossy, candy-like look.