Strawberry Shortcake

From the Food Network - Paula Deen!!
Stacy Anderson

1 large angel food cake For the Custard: 1 (8 oz.) pkg cream cheese, softened 1 (14 oz.) can sweetened condensed milk 1 (12 oz) container frozen whipped topping,  thawed For the glaze: 1 c sugar 3 T. cornstarch 3 T. strawberry gelatin (recommended: Jell-O) 1 c. water 2 c. fresh strawberries, cut in 1/2 (if berries are  extra large,  they can be cut into quarters) Whole fresh strawberries and mint leaves for  garnish Directions: Slice cake, using a serrated knife, horizontally into 3  equal  layers For the custard: Mix together cream cheese, condensed milk, and  whipped  topping in a bowl, set aside. 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.  Top cake  with 3 whole fresh strawberries and fresh mint  leaves.