Paula Deen'S Strawberry Shortcake - cooking recipe

Ingredients

1 large angel food cake
For Custard
1 (8 ounce) package cream cheese, softened
1 (14 ounce) can sweetened condensed milk
1 (12 ounce) container frozen whipped topping, thawed
For Glaze
1 cup sugar
3 tablespoons cornstarch
3 tablespoons strawberry Jell-O gelatin dessert
1 cup water
2 cups fresh strawberries, cut in half (if berries are extra large, they may be cut into quarters)
strawberry, for garnish
mint leaf, for garnish

Preparation

Slice cake, using a serrated-edge knife, horizontally into three equal layers.
Mix together cream cheese, condensed milk and whipped topping in a bowl; set aside.
In a medium saucepan, stir together sugar, cornstarch and Jell-o, add water.
Cook, stirring over medium heat until thick. Remove from heat and allow to cool completely, then fold in strawberries.
Place one 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.
For a pretty presentation, top cake with three whole fresh strawberries and fresh mint leaves.