Sandra This Paula Deen Strawberry Shortcake Recipe is an easy and creamy recipe, which is made with store-bought angel food cake and a rich cream cheese custard. It’s the perfect summer dessert, ready in about 30 minutes plus cooling time.
Paula Deen Strawberry Shortcake Recipe 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 fresh strawberries, cut in half (or quarters if large)
How To Make Paula Deen Strawberry Shortcake
- Slice the cake: Using a long, serrated knife, carefully slice the angel food cake horizontally into 3 equal layers.
- Make the custard: In a medium bowl, use an electric mixer to beat the softened cream cheese until smooth. Add the sweetened condensed milk and beat until well combined. Gently fold in the thawed whipped topping. Set aside.
- Make the strawberry glaze: In a medium saucepan, stir together the sugar, cornstarch, and strawberry gelatin. Add the water and cook over medium heat, stirring constantly, until the mixture has thickened.
- Cool the glaze: Remove the glaze from the heat and allow it to cool completely. Once cooled, gently fold in the fresh strawberries.
- Assemble the shortcake: Place the bottom layer of the cake in a large, clear trifle dish or bowl. Top it with a layer of the strawberry glaze, followed by a layer of the cream cheese custard mixture.
- Repeat the layers: Add the middle cake layer and repeat, topping it with another layer of glaze and custard. Place the final cake layer on top and finish with the remaining glaze and custard.
- Garnish and serve: You can top the cake with a few whole fresh strawberries for decoration. Chill for at least one hour before serving to allow the layers to set.
Recipe Tips
- How do I get the smoothest custard? The key is to use cream cheese that is fully softened to room temperature. This allows it to beat until it’s completely smooth and free of lumps before you add the other ingredients.
- How do I keep the glaze from being runny? Make sure you cook the glaze until it is noticeably thick. It will continue to thicken as it cools. It is crucial to let the glaze cool completely before folding in the fresh strawberries.
- Can I use a different kind of cake? While angel food cake is classic for its light texture, you could also use a store-bought pound cake or a yellow sponge cake as a substitute.
- Can I make this ahead of time? Yes, this is a perfect make-ahead dessert. It needs time to chill and set. Assembling it a few hours or even the day before you plan to serve it allows the flavors to meld beautifully.
What To Serve With Strawberry Shortcake
This rich and decadent dessert is a showstopper on its own. It’s perfect for a summer gathering, served with:
- A sprig of fresh mint for garnish
- A glass of iced tea or lemonade
- A light, sparkling wine like Prosecco
How To Store Strawberry Shortcake
Refrigerate: This dessert must be stored in the refrigerator due to the cream cheese and whipped topping. Cover the dish tightly with plastic wrap. It will keep for up to 3 days, although the cake will continue to soften over time. Freeze: Freezing is not recommended for this recipe, as the texture of the cake and the fresh strawberries will become unpleasant upon thawing.
Strawberry Shortcake Nutrition Facts
- Calories: 550 kcal
- Carbohydrates: 95g
- Protein: 8g
- Fat: 18g
- Saturated Fat: 12g
- Sodium: 600mg
Nutrition information is estimated per serving and may vary based on ingredients and cooking methods used.
FAQs
You’re right, the layered presentation in a bowl is very similar to a trifle. This recipe is a creative, no-bake take on the classic flavors of strawberry shortcake (cake, berries, and cream) but assembled in a much easier, layered format.
Fresh strawberries are highly recommended for the best flavor and texture. If you must use frozen, thaw them completely and drain off all excess liquid before folding them into the cooled glaze.
This almost always happens if the cream cheese was not fully softened to room temperature before mixing. Cold cream cheese doesn’t blend smoothly with the other ingredients.
Try More Recipes:
Paula Deen Strawberry Shortcake Recipe
Description
An easy, no-bake layered dessert with light angel food cake, a rich cream cheese custard, and a sweet fresh strawberry glaze.
Ingredients
Instructions
- Slice the angel food cake horizontally into 3 even layers.
- Make the custard: Beat softened cream cheese until smooth. Mix in condensed milk, then fold in the whipped topping.
- Make the glaze: In a saucepan, whisk sugar, cornstarch, and gelatin. Add water and cook over medium heat, stirring, until thick. Cool completely, then fold in the strawberries.
- Assemble in a large trifle dish: Layer cake, then glaze, then custard.
- Repeat the layers, ending with the custard on top.
- Chill for at least 1 hour before serving.
Notes
- Using room temperature cream cheese is essential for a smooth, lump-free custard.
- The strawberry glaze must be completely cool before you add the fresh berries.
- This dessert needs to chill for at least an hour to allow the layers to set properly.
- This is a great make-ahead dessert as the flavors improve with time in the refrigerator.
