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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Layered Strawberry Custard Shortcake Recipe

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This recipe for Layered Strawberry Custard Shortcake is from Our Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 store bought angel food cake
1 - 8 oz pkg cream cheese, softened
1 - 14 oz can sweetened condensed milk
1 - 12 oz container frozen whipped topping (thawed)
1 cup sugar
3 T cornstarch
3 T strawberry jello
1 cup water
2 cups fresh strawberries, cut each in half
Garnish - whole strawberries and mint leaves
Directions:
Directions:
Slice cake horizontally into 3 equal layers. Mix together cream cheese, condensed milk and whipped topping - set aside. In a medium saucepan, stir together sugar, cornstarch and jello. Add water. Cook stirring over medium heat until thick. Remove from heat and allow to cool completely. Fold in strawberries. To assemble: place 1 layer of cake in a large clear bowl. Top with a layer of glaze, followed by a layer of custard. Repeat layering, with cake, glaze and custard. top cake with whole strawberries and fresh mint leaves.

 

 

 

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