SCRUPTIOUS STRAWBERRY SHORTCAKE!

My favorite dessert as a child was my grandma’s Strawberry Shortcake. Before Chris and I were married he thought “Strawberry Shortcake” was filling that disgusting, pre-packaged sponge cake cups with strawberries. Yuck. The first time grandma made her recipe for Chris, she told him “this is how we make it right”.
I found this dessert courtesy of Paula Dean and made a few changes to incorporate my grandma’s delicious recipe. The result….one SCRUPTIOUS STRAWBERY SHORTCAKE!





For the cake:
Grandma’s “Southern” Fashion Shortcake (recipe below)
**I choose to cut each individual shortcake into 6 “cubes” to create the trifle layer with bite-size pieces. You may also slice shortcake in half using a serrated knife, horizontally and then create layers.


For the custard:
1 (8-ounce) package cream cheese, softened
1 (14-ounce) can sweetened condensed milk
1 (12-ounce) container frozen whipped topping, thawed

For the glaze:
1/2 cup sugar
1 container fresh strawberries, cut into quarters
Whole fresh strawberries and mint leaves, for garnish


For the custard:
Mix together cream cheese, condensed milk, and whipped topping in a bowl; refrigerate.

For the glaze:
Place sliced strawberries in a bowl/container with lid and sprinkle with sugar. Refrigerate for several hours to allow strawberries and sugar to create their own sweet juicy glaze.

For assembly:
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.


Grandma’s “Southern” Fashion Shortcake:
3 cups all-purpose flour
1/2 cup white sugar
4 teaspoons baking powder
3/4 teaspoon cream of tartar
1 cup butter
2/3 cup heavy cream
1 egg, beaten

DIRECTIONS
Preheat oven to 350 degrees. In a large bowl, mix flour, 1/2 cup sugar, baking powder and cream of tartar. Cut in butter. Stir in cream and egg. Turn out onto a lightly floured surface and knead 2 minutes. Press into a half-inch thick sheet. Cut into squares. Place on baking sheets.
Bake in preheated oven 20 minutes, or until golden.