Description
A light, moist white cake soaked in a creamy milk mixture and topped with homemade whipped cream and fresh strawberries. Effortlessly elegant with a tender, bakery-style finish for celebrations or weekend treats.
Ingredients
1 (13.25 oz) box white cake mix
1 cup whole milk
1/2 cup unsalted butter, melted and slightly cooled
4 large egg whites
1 (12 oz) can evaporated milk
1 (14 oz) can sweetened condensed milk
1/4 cup half and half
2 cups heavy whipping cream
1/2 cup granulated sugar (for whipped cream)
1 1/2 cups fresh strawberries, sliced and whole for garnish
Instructions
Preheat oven to 350°F (175°C). Lightly grease a 13×9-inch baking dish.
In a large bowl, mix cake mix, 1 cup whole milk, melted butter, and egg whites until smooth.
Pour batter into prepared dish and bake for 25 minutes or until center is set.
While cake cools, combine evaporated milk, sweetened condensed milk, and half and half in a medium bowl.
Once cake is completely cooled, pour milk mixture evenly over top and let sit for 30 minutes to absorb.
In a cold mixing bowl, whip heavy cream and granulated sugar until stiff peaks form.
Spread whipped cream over soaked cake and decorate with sliced strawberries and whole berries.
Notes
For best results, chill cake for at least 1 hour before serving.
Customize with other fresh berries or a sprinkle of sugar on whipped cream.
Store covered in refrigerator for up to 3 days. Thaw overnight if frozen.
- Prep Time: 25
- Cook Time: 25
- Category: Recipes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12 of recipe)
- Calories: 420
- Sugar: 55g
- Sodium: 230mg
- Fat: 24g
- Saturated Fat: 14g
- Carbohydrates: 60g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 85mg