Strawberry Shortcake

Name: Strawberry Shortcake
Yield: 8
Ingredients: Milk Cake Crust; 1 cup (8 oz) of butter, softened; 2 1/2 cups all-purpose flour; 3/4 cup cornstarch; 1 large egg; 1 teaspoon vanilla extract; Cream Filling; 1 can sweetened condensed milk; 2 cups heavy cream; 2 large eggs; 2 tablespoons cornstarch; Glaze; 1 1/2 boxes of strawberries, hulled and sliced; 1 box strawberry gelatin; Accessory; Removable Tart Pan

1
Milk Cake Crust
2
1 cup (8 oz) of butter, softened
3
2 1/2 cups all-purpose flour
4
3/4 cup cornstarch
5
1 large egg
6
1 teaspoon vanilla extract
7
Cream Filling
8
1 can sweetened condensed milk
9
2 cups heavy cream
10
2 large eggs
11
2 tablespoons cornstarch
12
Glaze
13
1 1/2 boxes of strawberries, hulled and sliced
14
1 box strawberry gelatin
15
Accessory
16
Removable Tart Pan

Ingredients

1
Milk Cake Crust
2
1 cup (8 oz) of butter, softened
3
2 1/2 cups all-purpose flour
4
3/4 cup cornstarch
5
1 large egg
6
1 teaspoon vanilla extract
7
Cream Filling
8
1 can sweetened condensed milk
9
2 cups heavy cream
10
2 large eggs
11
2 tablespoons cornstarch
12
Glaze
13
1 1/2 boxes of strawberries, hulled and sliced
14
1 box strawberry gelatin
15
Accessory
16
Removable Tart Pan

Directions

1
Combine the crust ingredients with your fingertips until smooth
2
Let it rest for 15 minutes covered with plastic wrap
3
Press the crust mixture into a tart pan, pierce with a fork, and bake in a medium oven until golden brown
4
Beat the cream filling ingredients in a blender until thickened, then heat over low until warm
5
Dissolve the gelatin in 1/2 cup boiling water and refrigerate until it reaches the consistency of egg whites
6
Spread the cream filling over the crust, arrange the strawberries on top, and cover with the cooled gelatin mixture
7
Refrigerate for 15 minutes.