Ingredients
For the Cake:
1½ cups (191 grams) cake flour
1 teaspoon baking powder
½ teaspoon kosher salt
½ cup (113 grams) unsalted butter, room temperature
1 cup + 2 tablespoons (227 grams) granulated sugar
5 eggs
1½ teaspoons vanilla extract
1½ cups (191 grams) cake flour
1 teaspoon baking powder
½ teaspoon kosher salt
½ cup (113 grams) unsalted butter, room temperature
1 cup + 2 tablespoons (227 grams) granulated sugar
5 eggs
1½ teaspoons vanilla extract
1 Pint fresh strawberries, capped & thinly sliced
For the Three-Milk Glaze:
1 (12-ounce) can evaporated milk
1 (14-ounce) can sweetened condensed milk
1 cup (237 ml) half-and-half
1 (12-ounce) can evaporated milk
1 (14-ounce) can sweetened condensed milk
1 cup (237 ml) half-and-half
For the Whipped Cream:
2 cups (473 ml) heavy cream
1 cup + 2 tablespoons (227 grams) granulated sugar
1 teaspoon vanilla extract
2 cups (473 ml) heavy cream
1 cup + 2 tablespoons (227 grams) granulated sugar
1 teaspoon vanilla extract
1. Make the Cake: Preheat the oven to 350 degrees F.
Grease a 9x13-inch baking pan; set aside.
2. In a medium bowl, whisk together the cake flour, baking
powder and salt; set aside.
3. Beat the butter with an electric mixer on medium speed until
fluffy, about 1 minute. Decrease the speed to low and with the mixer still
running, gradually add the sugar over 1 minute. Stop to scrape down the sides
of the bowl, if necessary. Add the eggs, 1 at a time, and mix to thoroughly
combine. Add the vanilla extract and mix to combine. Add the flour mixture to
the batter in 3 batches and mix just until combined. Transfer the batter to the
prepared pan and spread into an even layer. (This will appear to be a very
small amount of batter.)
4. Bake for 20 to 25 minutes, or until the cake is lightly
golden and reaches an internal temperature of 200 degrees F. Remove the cake to
a cooling rack and allow to cool for 30 minutes. Poke the top of the cake all
over with a skewer or fork. Allow the cake to cool completely and then prepare
the glaze.
5. Make the Three-Milk Glaze: In a 4-cup measuring cup,
whisk together the evaporated milk, sweetened condensed milk and the
half-and-half. Once combined, slowly pour the glaze evenly over the cake.
Refrigerate the cake for at least four hours, or overnight.
6. Make the Whipped Cream: Using an electric mixer,
whisk together the heavy cream, sugar and vanilla on low speed until stiff
peaks form. Increase to medium speed and whip until thick. Spread sliced strawberries over top of cake. Spread the topping
over the strawberries and allow to chill in the refrigerator until ready to serve.
Recipe adapted from Brown Eyes Baker
Enjoy!
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