Ingredients
1 1/2 c all-purpose flour
2 tsp baking powder
3/4 tsp kosher salt
4 large eggs, room temperature
1 c plus 5 T granulated sugar
2 tsp pure vanilla extract
1/2 c whole milk
1 1/4 c heavy cream
1 12-oz. can evaporated milk
1 14-oz. can sweetened condensed milk
1/2 tsp pure almond extract
Seeds scraped from 1 vanilla bean
8 cups sliced, fresh strawberries
Whipped Cream
Preheat oven to 350*. Butter a 9 x 13 baking pan.
Sift flour, baking powder, and salt into a small bowl and set aside. Place the eggs, 1 cup of sugar, and the vanilla in the bowl of an electric mixer fitted with the paddle attachment and beat on medium-high speed for 10 minutes (very important) until light yellow and fluffy. Reduce the speed to low and slowly add half the flour mixture, then the milk, and finally the remaining flour mixture. Mix with a rubber spatula to be sure the batter is well mixed. Pour the batter into the prepared pan, smooth the top, and bake for 25 minutes, until the cake springs back when touched lightly in the middle and a cake tester comes out clean. Set aside to cool in the pan for 30 minutes.
In a 4-cup liquid measuring cup, whisk together the heavy cream, evaporated milk, sweetened condensed milk, almond extract, and vanilla seeds. Using a bamboo skewer, poke holes all over the cooled cake and slowly pour the cream mixture over the cake, allowing it to be absorbed completely before continuing to pour on more of the mixture. Cover the cake with plastic wrap and refrigerate for at least 6 hours or overnight.
To serve, toss the strawberries with 5 tablespoons of granulated sugar (optional). Cut the cake into squares, and place on dessert plates. Surround the cake with the strawberries, put a dollop of cream on top, and serve!
Recipe adapted from The Ina Garten 'make it ahead' cookbook.
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