Paula Deen'S Strawberry Shortcake Recipe

Name: Paula Deen'S Strawberry Shortcake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large angel food cake; For Custard; 1 (8 ounce) package cream cheese, softened; 1 (14 ounce) can sweetened condensed milk; 1 (12 ounce) container frozen whipped topping, thawed; For Glaze; 1 cup sugar; 3 tablespoons cornstarch; 3 tablespoons strawberry Jell-O gelatin dessert; 1 cup water; 2 cups fresh strawberries, cut in half (if berries are extra large, they may be cut into quarters); strawberry, for garnish; mint leaf, for garnish

Servings: persons

1 large angel food cake
For Custard
1 (8 ounce) package cream cheese, softened
1 (14 ounce) can sweetened condensed milk
1 (12 ounce) container frozen whipped topping, thawed
For Glaze
1 cup sugar
3 tablespoons cornstarch
3 tablespoons strawberry Jell-O gelatin dessert
1 cup water
2 cups fresh strawberries, cut in half (if berries are extra large, they may be cut into quarters)
strawberry, for garnish
mint leaf, for garnish

1
Slice cake, using a serrated-edge knife, horizontally into three equal layers.
2
Mix together cream cheese, condensed milk and whipped topping in a bowl; set aside.
3
In a medium saucepan, stir together sugar, cornstarch and Jell-o, add water.
4
Cook, stirring over medium heat until thick. Remove from heat and allow to cool completely, then fold in strawberries.
5
Place one layer of cake in a large clear bowl. Top with a layer of glaze, followed by a layer of custard mixture.
6
Repeat layering in this order for remaining cake, glaze, and custard.
7
For a pretty presentation, top cake with three whole fresh strawberries and fresh mint leaves.

365

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 large angel food cake, For Custard, 1 (8 ounce) package cream cheese, softened, 1 (14 ounce) can sweetened condensed milk, and more.

Yes, Paula Deen'S Strawberry Shortcake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Paula Deen'S Strawberry Shortcake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions