Ingredients

Strawberry Milk

• 2 cups strawberries, diced
• 3/4 cup granulated sugar
• 1 (15 oz) can evaporated milk
• 1 1/3 cups whole milk
• 1/4 cup heavy cream

Cake

• 1/2 cup (1 stick) butter
• 1 cup sugar
• 5 eggs
• 1 teaspoon vanilla extract
• 1 1/2 cups flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt

Strawberry Whipped Topping

• 2 cups heavy cream
• 1/3 cup pureed strawberries
• 2/3 cup powdered sugar
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt

Instructions

1. Prepare Strawberry Milk:
   In a blender or food processor, add diced strawberries and granulated sugar. Pulse 2–3 times, then let sit for 10 minutes. Add evaporated milk, whole milk, and 1/4 cup heavy cream. Blend until smooth (in batches if needed). Chill for at least 30 minutes.
2. Bake the Cake:
   Preheat oven to 350°F (175°C). Grease a 9×13 inch baking dish. In a large bowl, beat butter and sugar until smooth. Add eggs and vanilla, beating until fluffy. In a separate bowl, sift flour, baking powder, and salt. Gradually mix dry ingredients into the wet mixture until just combined. Pour batter into prepared dish and bake for 25–30 minutes or until a toothpick comes out clean.
3. Cool and Soak Cake:
   After baking, poke holes all over the cake with a fork. Let it cool completely. Strain the strawberry milk through a fine mesh sieve, then pour evenly over the cake. Cover and refrigerate for at least 4 hours or overnight.
4. Make Strawberry Whipped Topping:
   In a large bowl, whip heavy cream until soft peaks form. Add strawberry puree, powdered sugar, vanilla, and salt. Beat until firm peaks form.
5. Assemble and Serve:
   Spread the strawberry whipped topping over the soaked cake. Decorate with fresh strawberries if desired. Serve chilled.