Strawberry Shortcake Recipe by Paula Deen - Blast from the Past

This classic dessert gets Paula's take on it to show off its layers in a trifle dish. 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 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.