Description
A moist and creamy cake soaked in three kinds of milk and topped with fresh strawberries.
Ingredients
Scale
For the Crust:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 5 large eggs
- 1/2 teaspoon vanilla extract
- 1 can (12 oz) evaporated milk
- 1 can (14 oz) sweetened condensed milk
- 1/2 cup whole milk
- 1 cup fresh strawberries, sliced
- 1 cup heavy cream
- 2 tablespoons powdered sugar
Instructions
1. Prepare the Crust:
- Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch baking dish.
- In a bowl, whisk together flour and baking powder. Set aside.
- In a large bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, then mix in vanilla.
- Gradually add the flour mixture to the butter mixture, mixing until just combined.
- Pour batter into the prepared baking dish and bake for 25-30 minutes or until a toothpick comes out clean.
- In a separate bowl, whisk together evaporated milk, condensed milk, and whole milk.
- Once the cake is baked, poke holes all over the top with a fork. Slowly pour the milk mixture over the cake, allowing it to soak in.
- Refrigerate the cake for at least 2 hours or overnight.
- Before serving, whip the heavy cream with powdered sugar until stiff peaks form. Spread over the cake and top with sliced strawberries.
Notes
You can customize the seasonings to taste.