The strawberry is technically an accessory fruit, meaning that the fleshy part is derived not from the plant’s ovaries but from the receptacle that holds the ovaries. Nonetheless, strawberries are today considered berries. They range in size and are shiny red and heart shaped. They have seeds on the exterior and can be very sweet. They can be eaten out of hand or served with shortcake. Naturally, I prefer Louisiana strawberries (from Ponchatoula), but the Californian varieties are pretty good too.  Strawberries can be found in baked goods, purees, jams, jellies, and ice cream.

Strawberry shortcake is quick, easy, and delicious.  Try it out.


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 cream, thawed

For the glaze:

  • 1 cup sugar
  • 3 tablespoons cornstarch
  • 3 tablespoons strawberry gelatin (Jell-O works just fine)
  • 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:

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

For the custard:

  1. Mix the cream cheese, condensed milk, and whipped topping in a bowl and set aside.

For the glaze:

  1. In a medium saucepan, stir together the sugar, cornstarch, and gelatin.
  2. Add the water.
  3. Cook over medium heat, stirring continuously until the mixture is thick.
  4. Remove from the heat and allow to cool completely.
  5. Fold in the strawberries.

For assembly:

  1. Place 1 layer of cake in a large clear bowl or plate.
  2. Top with a layer of glaze, followed by a layer of custard mixture.
  3. Repeat layering in this order for the remaining slices of cake, glaze, and custard.
  4. Top cake with 3 whole fresh strawberries and fresh mint leaves.

Beautiful and Delicious!