Strawberry cream cheese cake
Strawberry Shortcake
Ingredients 1 large angel food cake
For the custard: 1 (8-ounce) package cream cheese, softened 1 (14-ounce) can sweetened condensed milk 1 (12-ounce) container frozen whipped topping, thawed
For the glaze: 1 cup sugar 3 tablespoons cornstarch 3 tablespoons strawberry gelatin (recommended: Jell-O) 1 cup water 2 cups fresh strawberries, cut in 1/2 (if berries are extra large, they can be cut into quarters) Whole fresh strawberries and mint leaves, for garnish
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.
Create Date : 12 กุมภาพันธ์ 2551 |
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Last Update : 27 ตุลาคม 2552 15:47:35 น. |
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