www.floridastrawberry.com

 

Unsalted butter at room temperature, to grease the baking pan

6 large eggs, separated (room temperature)

1 cup sugar

1 cup self-rising flour

14 ounce can sweetened condensed milk

1 cup whole milk

12 ounce can evaporated milk (chilled)

1 quart Florida strawberries, washed, dried well, caps removed and thinly sliced, lengthwise

1 ½ cups heavy (whipping) cream

2 to 4 tablespoons confectioners’ sugar

 

Instructions:

  1. Preheat oven to 325 degrees.
  2. Butter 19”x13” baking pan and set aside.
  3. In a clean, cool mixing bowl, beat egg whites on high speed until soft peaks form.
  4. In another bowl, mix egg yolks and sugar until light and fluffy.
  5. Using a rubber spatula, gently fold beaten egg whites into egg yolks until combined.
  6. Gently fold the flour into the egg mixture until well combined.
  7. Spread cake batter in prepared pan.
  8. Bake until golden color and cake pulls away from sides of the pan when touched.
  9. Cool cake 20 minutes.
  10. Combine sweetened condensed milk, evaporated milk, and whole milk, and pour slowly and evenly over baked and cooled cake.
  11. Cover cake with plastic wrap and refrigerate for at least 3 hours or up to 1 day.
  12. Prepare whipped topping by whipping cream until soft peaks form and gradually adding confectioner’s sugar.
  13. Place sliced strawberries, in rows, over top of the cake.
  14. Cut cake into squares and top with a generous amount of whipped topping or place whipped cream on the side.