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

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