Paula Deen's Strawberry Shortcake (No Butter Required)

Today marks the first day of Spring break and the 75 degree weather made me want to make something light and delicious, not to mention the fact that strawberries were on super sale at the grocery store today.

I love this shortcake recipe and have made it several times. Paula Deen is notorious for her use of butter in her recipes, but this recipe requires no butter. Yes, it does have an entire brick of cream cheese...but no butter. :)

This is a great dessert for summer parties, or if you just want something that is delicious and creamy, but not too sweet.

The Tools:

- Knife

- Cutting Board

- Trifle bowl (yes you need this, or your cake will fall over)

- Measuring cup

- Mixing bowl

- Hand mixer or wisk

The Ingredients:

- 2 cups sliced strawberries

- 1 14 oz. can sweetened condensed milk

- 1 16 oz. container whipped topping

- 1 8 oz. brick of cream cheese

- 1 prepared angel food cake, sliced into three equal slices, horizontally

To Prepare:

1) Mix together the cream cheese, sweetened condensed milk, and whipped topping and set aside.

2) Slice the strawberries and the angel food cake.

3) Put the smallest section of cake at the bottom of your trifle bowl and top with sliced strawberries and the custard.

4) Put the middle section of the cake on top of the custard and top with strawberries and custard.

5) Put the top layer of the cake over the custard and top with your remaining custard and some strawberries as garnish.

6) Put the whole cake in the fridge for a little bit to solidify and Enjoy!