Strawberry Shortcake

Ingredients

• 1 large angel food cake 
• 3 tablespoons cornstarch 
• 8 ounce cream cheese softened
• 12 servings strawberries and mint leaves fresh whole for garnish
• 2 cups strawberries fresh cut into quarters) cut in 1/2 (if berries are extra large, they can be
• 3 tablespoons strawberry gelatin (recommended: Jell-O)
• 1 cup sugar 
• 14 ounce condensed milk sweetened canned
• 1 cup water 
• 12 ounce non-dairy whipped topping frozen thawed

Equipment

• bowl
• sauce pan
• serrated knife

Directions

1. Slice cake, using a serrated knife, horizontally into 3 equal layers.
2. In a medium saucepan, stir together sugar, cornstarch, and gelatin; add water. Cook stirring over medium heat until thick.
3. Remove from heat and allow to cool completely. Fold in strawberries.
4. Mix together cream cheese, condensed milk, and whipped topping in a bowl; set aside.
5. 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.