Description
Paula Deen’s strawberry shortcake showcases Southern charm with fluffy buttermilk biscuits layered with macerated berries and whipped cream. Rich flavors and classic texture make this dessert a delightful finale that beckons you to savor each heavenly spoonful.
Ingredients
Scale
Main Ingredients:
- 1 large angel food cake
- 2 cups fresh strawberries, cut in half (or quartered if extra large)
- 1 (8 ounces / 226 grams) package softened cream cheese
- 1 (14 ounces / 397 grams) can sweetened condensed milk
- 1 (12 ounces / 340 grams) container thawed frozen whipped topping
Dry Ingredients:
- 1 cup sugar
- 3 tablespoons cornstarch
- 3 tablespoons strawberry gelatin
Liquid Ingredients:
- 1 cup water
Instructions
- Carefully slice the angel food cake into three uniform horizontal layers using a sharp serrated knife, ensuring even thickness throughout.
- In a spacious mixing bowl, thoroughly blend softened cream cheese, sweetened condensed milk, and whipped topping until achieving a silky, homogeneous texture with no visible lumps.
- Combine granulated sugar, cornstarch, and strawberry gelatin powder in a medium saucepan, creating a dry mixture that will serve as the base for the glaze.
- Gradually pour cold water into the dry ingredients, whisking continuously to prevent lumps from forming and create a smooth liquid consistency.
- Cook the strawberry mixture over medium heat, stirring frequently with a wooden spoon or silicone spatula, until the glaze thickens and becomes glossy, approximately 5-7 minutes.
- Remove the glaze from heat and allow it to cool completely at room temperature, which will help it set and intensify its vibrant color and flavor.
- Once cooled, gently fold fresh, diced strawberries into the glaze, distributing them evenly throughout the mixture.
- Position the first cake layer in a clear glass trifle dish or serving bowl, creating a stable base for the dessert.
- Spread a generous layer of strawberry glaze over the cake, ensuring complete and even coverage.
- Add a thick layer of the prepared cream cheese custard mixture, smoothing it carefully to create a clean, appealing presentation.
- Repeat the layering process with the remaining cake layers, alternating between glaze and custard until all components are incorporated.
- Garnish the top of the dessert with three whole, perfectly ripe strawberries and delicate fresh mint leaves to create an elegant and appetizing final touch.
Notes
- Softly spread room temperature cream cheese to ensure a silky-smooth custard without pesky lumps forming during mixing.
- Allow strawberry glaze to cool completely, preventing potential melting of delicate custard layers when assembling the shortcake.
- Create uniform layers by spreading custard and glaze evenly, guaranteeing a harmonious flavor in every single bite.
- Select peak-season strawberries bursting with natural sweetness, avoiding berries that are bruised, mushy, or lacking vibrant color.
- Refrigerate the assembled dessert for a minimum of two hours, giving ingredients time to mingle and develop a rich, cohesive taste profile.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Desserts
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 238.1 kcal
- Sugar: 33.4 g
- Sodium: 62.5 mg
- Fat: 5.3 g
- Saturated Fat: 3.3 g
- Carbohydrates: 43.5 g
- Fiber: 1.1 g
- Protein: 3.9 g
- Cholesterol: 11.2 mg