This delightful strawberry infused milk cake is a light and fluffy dessert soaked in a creamy strawberry milk mixture, topped with whipped cream and fresh strawberries for a refreshing finish.
Ingredients
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
4 large eggs
1 1/2 cups granulated sugar
1 teaspoon vanilla extract
1 cup milk
2 cups strawberries
2 tablespoons sugar
1 cup evaporated milk
1 cup sweetened condensed milk
1 cup heavy cream
to taste whipped cream
for garnish fresh strawberries
Method
Gather all your ingredients before you start.
Preheat your oven to 350°F (175°C) and lightly spray a 13 x 9-inch baking dish with cooking spray.
In a bowl, mix together flour, baking powder, and salt. In another bowl, use a stand mixer to beat eggs, sugar, and vanilla at medium speed for about 10 minutes until the mixture is fluffy and pale.
Gradually add half of the dry flour mix at low speed, then pour in a steady stream of milk. Once incorporated, add the remaining flour mixture and mix until just combined. Transfer the batter to the prepared baking dish.
Bake for 25 to 30 minutes or until the top is golden and a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan on a wire rack for 20 minutes.
While cooling, make the strawberry milk. Combine the sliced strawberries with sugar in a bowl and let them sit for 10 minutes. Puree the strawberries in a blender, then strain the mixture into a large bowl, discarding the solids.
In the large bowl, mix 1 cup of the strawberry puree with evaporated milk, sweetened condensed milk, and heavy cream until smooth.
Once the cake is cool, poke holes all over the top with a skewer or fork, then pour the strawberry milk mixture evenly over the cake. Cover with plastic wrap and refrigerate for at least 4 hours or up to 12 hours.
Before serving, garnish the cake with whipped cream and fresh strawberry slices.
