Sunday, May 1, 2011

Strawberry Shortcake Triffle

Last week we had some strawberries that were calling to be made into a dessert (Or was that just my imagination?). Something sweet and yummy and classic...but a little different.
I stumbled on the basis for this recipe from Paula Deen and figured if it is from Paula Deen, it has got to be worth making!
I made it with regular white cake instead of angle food cake just because I had a mix on hand and it was faster and easier than angel food cake. I also used lite cool whip. I was glad I did-it was almost too sweet.

1 large angel food cake (or white cake)

1 (8 oz) package cream cheese
1 (14 oz) sweetened condensed milk
1 (12 oz) frozen whipped topping, thawed

1 cup sugar
3 Tlbs cornstarch
3 Tlbs strawberry gelatin
1 cup water
2 cups fresh strawberries, cut into 1/2 or 1/4

Whole fresh strawberries and mint leaves for garnish if desired

Slice cake, using a serrated knife, horizontally into 3 equal layers (I cut a 9x13 inch cake into about 1-2 inch pieces.)

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.

Mix together cream cheese, condensed milk, and whipped topping in a bowl, set aside.

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 making 3 layers. Top cake with fresh strawberries and fresh mint leaves.

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