Ingredientes para Paula Deen's Strawberry Shortcake
- Angel Food Cake
- 8 ounces cream cheese, softened
- Sweetened Condensed Milk
- Frozen Whipped Topping
- 1/2 cup granulated sugar
- 2 tablespoons cornstarch
- Strawberry Jell O Gelatin Dessert
- 1 cup water
- Fresh Strawberries
- Strawberry
- Mint Leaf
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Cómo preparar Paula Deen's Strawberry Shortcake
- Preheat oven to 350°F (175°C). Prepare your favorite shortcake recipe (or use store-bought) and bake according to package directions. Once cooled, use a serrated knife to slice the shortcake horizontally into three equal layers.
- In a medium bowl, beat together 8 ounces of softened cream cheese, 1/2 cup of fat-free sweetened condensed milk, and 1 cup of whipped topping until smooth and creamy.
- Set the cream cheese mixture aside.
- In a medium saucepan, whisk together 1/2 cup of sugar, 2 tablespoons of cornstarch, and 1 package (3 oz) of strawberry Jell-O. Gradually whisk in 1 cup of water.
- Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil. Reduce heat and simmer for 1 minute, stirring continuously.
- Remove from heat and let cool completely. Gently fold in 2 cups of sliced fresh strawberries.
- Place one layer of shortcake in a large, clear trifle bowl or serving dish.
- Spread a layer of the cream cheese mixture evenly over the shortcake.
- Top with a layer of the cooled strawberry topping.
- Repeat layers: shortcake, cream cheese mixture, strawberry topping.
- For an elegant finish, garnish the top with three whole fresh strawberries and a few fresh mint leaves. Refrigerate for at least 30 minutes before serving to allow flavors to meld.
Nutrition Information (Approximate per serving)
Sodium
14 g
Sugar
230g
Fat
61g
Carbs
24g
