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- Hey y'all, I'm Jamie Deen here at mama's kitchen
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bringing you easy, delicious recipes again today.
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Strawberry shortcake.
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We're gonna layer it up and add some stuff
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you ain't never heard before.
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It's delicious and perfect for the summertime,
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could not be more simple either.
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I went to the store, I bought a angel food cake.
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I'm gonna put him on his side,
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and using a serrated knife, a bread knife,
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or my mom has this watermelon knife here,
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'cause we have to go through here gently.
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You don't wanna smash this up.
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so we're gonna divide it into thirds,
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and this is where the serration comes in
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'cause we don't want to lose our beautiful cake here.
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And if you try to use a chef's knife,
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you're not gonna have a whole lot of luck.
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The good news is, all of this is gonna be covered up.
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So we just wanna be as gentle as we can in this first part.
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I don't wanna take a break yet.
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We're gonna mix cool whip.
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12 ounces of cool whip.
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I'm gonna leave a few ounces in here,
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'cause this one's over.
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We've got our condensed milk,
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sweetened condensed milk.
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Any questions so far?
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Whipped cream, sweetened condensed milk.
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How about let's do some cream cheese?
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You know what Theresa and I were talking
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before we got started here, and Theresa said,
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"Oh no, you're gonna need to take a break here."
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And I said, no, I'm not gonna need to take a break here.
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This will take about seven minutes.
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Now here I am one minute in,
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my hands are dirty and I can't open my cream cheese.
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Help me wash my hands.
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Okay, y'all will be happy to know
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that I was able to get my cream cheese open.
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(hand mixer clinking)
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Our cream cheese, our sweetened condensed milk,
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and our whip topping.
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Okay, we're gonna build this in a clear bowl.
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So first I'm gonna move this so you can see.
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I'm gonna put our first layer down there.
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Now the first thing that's gonna go on here y'all,
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there's an ingredient here
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that I did not make on screen for you today,
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but I'm gonna share it with you
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'cause it really took time to cool down.
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This is our, the gelatin that we have here.
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I'm gonna tell you exactly what this is.
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This is the corn starch, the strawberry gelatin,
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and the sugar that we've cooked together
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with a little bit of water.
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So when you add your corn starch to the gelatin,
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it's three tablespoons.
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Y'all add it very slowly, 'cause it can clump up on you
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if you're not very careful.
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So make sure you whip it up.
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Now, this is our gelatin mixture that is completely cooled,
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and I'm gonna fold our strawberries into it.
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I'm gonna save some back,
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'cause I know I'm gonna wanna decorate the top.
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So our gelatin is very, very, very thick.
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Now full of these strawberries,
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this is going on first.
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(bowl thuds) (bowl scrapes)
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I love all kinds of layered desserts.
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We used to do so many parfaits and things at the restaurant.
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We would make a cake,
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and if it wasn't the most beautiful thing in the world,
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we could always break it up and make a trifle.
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Don't ever throw away something
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that you don't think is pretty,
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'cause you could always repurpose it.
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So I'm gonna spread our little bit of this gelatin
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with our fresh strawberries here.
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I tell you who the star of the show is though,
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and that's our filling over here.
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She wants some. - Oh, I thought
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you were gonna say she's the star of the show.
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- [Jamie] No, the star of the show is this,
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the sweet condensed milk.
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(hand mixer clinking)
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(hand mixer clinking)
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The whip topping in our cream cheese.
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Super, duper delicious here.
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We're gonna put this right along the outside
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'cause I want it to be pretty.
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(Lulu barks) I'll go all the way around,
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Remember now, this is gonna be covered.
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(Lulu barks) So I like to cheat
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because that's what you're gonna see.
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I don't wanna cover the whole edge of this cake
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'cause I wanna see that too.
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So I'm kinda building towards the outside
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so we can see it in this glass bowl.
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Little bit, it's gonna run
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in the entire (indistinct). (Lulu barks)
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I'm gonna use all the rest of my gelatin on this layer
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'cause I'm not gonna put it on the top.
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but this is going in one and two.
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- [Theresa] You could almost double that recipe filling,
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- [Jamie] This is a really large bowl that Bob has here
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that we're using today.
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So if you have a smaller container,
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yeah, you could double it, triple it.
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- [Theresa] Yeah, if you wanted more fruit.
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- [Jamie] Oh my gosh, now here we go.
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This is where it's gonna get...
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- [Jamie] I gotta tell y'all,
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Theresa called the beaters before I even got done with it.
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(bowl thuds) (Theresa laughs)
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- [Theresa] Well Brooke's not here, so
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We don't just work here.
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We're customers as well.
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We love to eat all this food.
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All right, let's hold a little bit back.
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- [Jamie] I didn't count on angel food cake
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being so sticky on my fingers now.
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I hope I left myself enough.
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Go around the top here really good.
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- [Theresa] You might have to steal from my beaters.
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- Yeah, you might be outta luck today.
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No, I'm okay with this
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'cause it's such a pretty cake.
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I don't want it to look like a giant bowl of white cream.
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So let me see that red, let me see the angel food cake.
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I don't wanna cover it all.
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Just kinda building it up, building it up.
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That looks pretty (indistinct) good.
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So with our last strawberries that we have in reserve
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we're gonna put them around the top.
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Okay y'all, and once I finish it
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with my fresh strawberries here.
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The line starts behind Theresa,
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but thanks for tuning in today, y'all.
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if you take one recipe away from anything that I do,
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I'd invite you to try this one.
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It's delicious, perfect time of the year,
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summertime and the eating is easy.
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I appreciate y'all tuning in today.
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I'm Jamie Deen and that's a good cake.
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We'll see y'all around the kitchen.
