Strawberry Shortcake Trifle

The weather is getting warmer, and it’s  time to start whipping up our favorite spring and summer desserts! yum!

I love a good trifle, because it can be prepared the night before!  I have been making Paula Deen’s trifle for years now… It is perfect for entertaining and always a big hit! 

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


1. Slice cake, using a serrated knife, horizontally into 3 equal layers.

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

3. 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.

4. Place 1 layer of cake in a large clear punch or trifle 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.

5. Chill until served. 

Happy Tuesday, y’all!! Xoxo N

Categories: Uncategorized

3 replies

  1. Strawberry shortcake is one of my favorites! My mom would even make it with that yummy Sara Lee pound cake that you would get out of the freezer section! Man I loved that stuff!!!!!


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