I was actually asked to make this recipe for a colleague's birthday by request of my boss. At that time, I didn't even like Strawberry Shortcake so I wasn't exactly thrilled to be making it. BUT but I love to bake anything, so I gave it a shot. I discovered a Paula Deen recipe with 5 stars, so I went for it -- oh. my. goodness. Not only did I have a new found love for Strawberry Shortcake but now I make it all the time! It is pure deliciousness. I changed a few things to make it my own, but this cake gets served every Thanksgiving, Christmas, 4th of July, Barbeque Party, etc. -- you name it, they request it!
Yields: 10 - 12 servings
Ingredients:
Cake
- 1 box yellow cake mix + ingredients for baking cake
- 1 8-ounce package cream cheese, softened
- 1 14-oz can sweetened condensed milk
- 1 12-oz container frozen whipped topping, thawed (Cool Whip works best)
- 10 strawberries (each sliced into 4 - 5 slices)
- 1 can whipped cream
Bake cake according to instructions in a 9 inch cake pan. When cooled, slice cake, using a serrated knife, horizontally into 2 equal layers.
Mix together cream cheese, condensed milk, and whipped topping in a bowl (using a stand mixer will work best); set aside.
Place 1 layer of cake on a large cake stand. Top with a layer of custard mixture and then arrange sliced strawberries around the perimeter of the cake and one more layer inside the perimeter (like concentric circles). Top with the other half of the cake, layer with custard, sliced strawberries and a dollop of whipped cream over each strawberry slice and in the center.
Serve and enjoy!
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