Ingredients
Preheat oven to 350 degrees. Lightly butter a
9 x 12" pan.
For the cake:
1/2 C. butter (1stick) melted and cooled, plus more for greasing pan. divided
1 1/2 C. flour
1 tsp. baking powder
1/2 tsp. coarse salt
5 eggs
3/4 C. sugar
1 tsp. vanilla
For the milk mixture:
1 (14 oz.) can sweetened condensed milk
1 (12 oz.) can evaporated milk
1 C. half and half
To serve:
1 1/2 quarts strawberries
Sugar to taste
2 C. heavy cream
1/4 C. sugar
1 tsp. vanilla extract
Preparation
Preheat oven to 350 degrees. Lightly butter a 9 x 13 pan. In a med. bowl, whisk flour, baking powder and salt. In a large bowl, using an electric mixes, beat eggs and 3/4 C. sugar on high speed until thick and pale, about 4 min. Add vanilla and beat to combine. With mixer on low, gradually and flour mixture and beat to combine. With a rubber spatula, fold in melted butter, taking care to deflate mixture as much as possible. Pour batter into prepared baking pan, and bake till top is golden and a toothpick inserted in center comes out clean, 20-30 min., rotating pan halfway through baking. In a med. bowl, whisk together sweetened condensed milk, evaporated milk and half-and-half. Poke warm cake all over with a wooden skewer or toothpick, then pour milk mixture over top. Let cake sit at room temperature for 15 min., then cover with plastic wrap, and refrigerate 4 hours or overnight. To serve: Hull and slice strawberries. Sweeten with a teaspoon or more sugar if needed, and allow berries to macerate in a little sugar for a few minutes. In a med. bowl, use an electric mixer to beat cream, 1/4 C. sugar and vanilla to stiff peaks. Distribute berries and there juices evenly over cake, then spread whipped cream over the top. (You can do this several hours ahead.) Alternately , “frost” cake with whipped cream and serve berries on the side.
