Ingredients
Cake:
½ cup Butter
1 Cup Sugar
5 Eggs
½ tsp. Vanilla Paste
½ tsp. Strawberry Extract
1 ½ cups Flour
1 tsp. Baking Powder
½ tsp. Salt
Milks:
½ cup Heavy Cream
1 12oz. can Evaporated Milk
1 14oz. can Sweetened Condensed Milk
½ cup Strawberry Ice Cream Topping or Preserves
Frosting:
1 cup Heavy Cream
¼ cup sugar
1 tsp. Vanilla
16oz. Strawberries
❃❃Serves 15❃❃
Preparation
Preheat oven to
350 and spray a 9 x 13 baking pan with non-stick cooking spray. Remove stems from strawberries and slice
strawberries.
Cake
In the bowl of a
mixer cream together butter and sugar until well combined. Add eggs one at a time until incorporated and
finally add the vanilla paste and strawberry extract.
In a separate bowl whisk or sift together flour, baking powder and salt. Add to mixer and mix until just incorporated.
Place batter in pan evenly and bake for 15 minutes. Remove from oven and allow to cool. After the cake has cooled poke holes all over the top of the cake with a skewer.
Milks
In a large glass
measuring cup or bowl whisk together all the milks and the strawberry topping
or preserves. Evenly pour the milks over
the cake and allow the milks to absorb into the cake.
Frosting
& Topping
In a stand mixer
or with a hand mixer whip the heavy cream, sugar and vanilla until there are
stiff peaks. Evenly spread over the top
of the cake and top with sliced strawberries in desired pattern. Allow the cake to cool in the refrigerator
until all the milks have absorbed, cut and serve.