Strawberry short cake

More sharing options

Share on Twitter

4.7 of 5 (3)

Nutritional Info

Servings Per Recipe: 16
Amount Per Serving
Calories: 225.4

Total Fat: 4.0 g
Cholesterol: 9.4 mg
Sodium: 335.0 mg
Total Carbs: 43.2 g
Dietary Fiber: 0.4 g
Protein: 5.4 g

View full nutritional breakdown of Strawberry short cake calories by ingredient

Introduction

Strawberry short cake with store bought angel food cake. Very easy Strawberry short cake with store bought angel food cake. Very easy

Minutes to Prepare: 15

Minutes to Cook: 5

Number of Servings: 16

Ingredients

1 large angel food cake

For the custard:

1 (8-ounce) package low fat cream cheese, softened

1 (14-ounce) can sweetened condensed milk

1 (12-ounce) container frozen whipped topping, thawed

For the glaze:

1 cup sugar

3 tablespoons cornstarch

3 tablespoons strawberry gelatin (recommended: Jell-O)

1 cup water

2 cups fresh strawberries, cut in 1/2 (if berries are extra large, they can be cut into quarters

Directions

Tear cake, using a serrated knife,into pieces.

For the custard:
Mix together low fat cream cheese, low fat condensed milk, and low fat whipped topping in a bowl; set aside.
Makes 16 1/2 cup servings

For the glaze:
In a medium saucepan, stir together sugar, cornstarch, and gelatin; add water. Cook stirring over medium heat until thick. Remove from heat and allow to cool completely. Fold in strawberries.

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.

Number of Servings: 16

Recipe submitted by SparkPeople user MRSWIGGLY6.