Mouth Party: Strawberry Shortcake

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Mouth Party: Strawberry Shortcake

Seasons Greetings! It is the holiday season, and that means it’s time for… FOOD! I’m goiningredients-2g to share with you all one of my favorite dessert dishes that I make for family dinners or small gatherings. Strawberry Shortcake takes about 45 minutes to an hour to make collectively, including prep and cook time. It is a great dish to top off dinner, and it is very hard to not go back for seconds. If it was up to me I would make an entire bowl for myself, but let’s not be greedy.

TIP: Keep the cream cheese out to allow it to soften.

Start with the Angel Cake mix, that way you can make the custard and glaze while it bakes in the oven. I always buy Betty Crocker Angel Food Cake mix for this dish. The instructions to bake the cake come on the box. For preparing the cake mix, you’ll need a wisk or an electric cake mixer. Unless you want an arm workout, the electric cake mixer will be quicker. Make sure you follow the directions on the package for the pre-heat temperature, mixing instructions, and ingredients. When the cake is done, run a knife or rubber spatula along the edges of the cake to separate it from the pan. After a minute or two when you take the cake out, cut the cake into squares that are about 2 inches all the way around. Since Angel Food Cake is super soft it will tear when you cut it, but that is perfectly fine because it doesn’t have to be perfect and you more than likely will be tearing them apart into smaller pieces. After you cut the cake into squares, set it to the side until it’s time to assemble the dish.

Now for the custard! The brands that I usually use consist of: Kraft Cool Whip (original), Nestle Carnation sweetened condensed milk, and Philadelphia cream cheese (original). Take the cream cheese and smooth it out in a deep bowl. It would probably be best if you used a large spoon do to this step. If you bought two 8oz. containers,  you use one full container and then half of the other. If you bought the 16oz. container, keep in mind that you need to only use 3/4 of cool whip. Add in the can of sweetened condensed milk. Use your large spoon and cake mixer, to mix all the ingredients together. Note: Make sure there are no lumps from the cream cheese. After you finish mixing all the ingredients together, put the bowl aside until it’s time to assemble to cake.

daisymayOn to the glaze! Grab a handful of strawberries. Cut them into small pieces, because you will put them in the glaze when it is finished. In a medium saucepan, stir together your sugar, cornstarch, Jell-O, and water. Continuously stir the glaze over medium heat until it thickens. Note: Keep an eye on the gaze because it can boil over, and dry gelatin is not easy to clean up. After the glaze thickens, stir in the cut up strawberries and set the glaze aside.

ASSEMBLY TIME! You will need to use a deep round bowl to assemble the cake in. For the finished product, you will have to do a repetitive 3 step layering process. First, you put a layer of Angel Food Cake. Try to cover the bottom, but it doesn’t have to be super packed. Second, spread a little bit glaze on top of the cake. Third, put a generous amount of custard on top of the cake and glaze, because you’ll want to have enough to cover the top with custard. Then, you will repeat this process until the top layer. When you get to this point, use the remaining custard to completely cover the top. For a pretty finish, I cut a few strawberries in half and make a flower on top. After everything is presentable and finished, cover the bowl and put it in the fridge to cool.

VUALA, there you have it! If you do decide to make this dish, I hope you enjoy it as much as I do. Happy Holidays!

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