Strawberry Milk Soaked Cake

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Recipe

Strawberry Milk Soaked Cake with Strawberry Whipped Topping

5 hours agoby admin

Written by admin

 

 

Strawberry Milk Soaked Cake with Strawberry Whipped Topping

Moist, buttery cake meets sweet strawberry milk and a cloud of strawberry whipped cream — a nostalgic, crowd-pleasing dessert that’s elegant enough for company and easy enough for weeknight baking.

Serves: 10–12 • Prep: 30 min (+ chilling) • Cook: 25–30 min • Total: ~1 hr 30 min

Ingredients — and What Each One Does

For the Strawberry Milk

2 cups strawberries, diced

— Fresh berries give bright, real strawberry flavor and tiny flecks of fruit for color and aroma.

3/4 cup granulated sugar

— Sweetens the berry mash and helps macerate the fruit so flavor and juices release into the milk.

1 (15 oz) can evaporated milk

— Adds creamy body and a lightly caramelized richness that keeps the soaked cake luxurious instead of watery.

1 1/3 cups whole milk

— Balances the evaporated milk and thins the mixture so it soaks evenly into the cake crumb.

1/4 cup heavy cream

— Boosts creaminess and mouthfeel so each bite is velvety.

For the Cake

1/2 cup (1 stick) butter, softened

— The fat that creates a tender, flavorful cake crumb and helps the cake brown lightly.

1 cup granulated sugar

— Sweetener and structure; creamed with butter it traps air for a lighter crumb.

5 eggs

— Provide richness, lift, and structure to the cake. Using whole eggs results in a firm-yet-tender texture.

1 teaspoon vanilla extract

— Warm background flavor that rounds out the strawberries and dairy.

1 1/2 cups all-purpose flour

— The cake’s structure; measure carefully to avoid a dry cake.

1 teaspoon baking powder

— Leavening that helps the cake rise and stay tender.

1/2 teaspoon salt

— Enhances all the flavors — don’t skip it.

For the Strawberry Whipped Topping

2 cups heavy cream

— The base for a stable, airy whipped topping.

1/3 cup pureed strawberries

— Gives natural strawberry flavor and a pale pink color — use fresh or thawed frozen.

2/3 cup powdered sugar

— Sweetens and stabilizes the whipped cream without grittiness.

1 teaspoon vanilla extract

— A subtle flavor layer that complements the fruit.

1/2 teaspoon salt

— Balances sweetness and lifts the strawberry flavor.

Quick Facts

Pan: 9×13 inch (sheet) — makes serving easy for parties.

Bake Temp: 350°F / 175°C

Best served: Chilled — the cake is at its juiciest and topping stays firm.

Must-do Pro Tips

Chill the strawberry milk: Cold milk soaks more slowly and evenly into the cake; pouring warm liquid will over-saturate the surface.

Poke holes in the cake: Use the back of a wooden spoon or a skewer while the cake is warm so the milk penetrates deeply.

Measure flour correctly: Spoon and level — too much flour = dry cake.

Soft peaks then fold: For the whipped topping, reach soft peaks before folding in the strawberry puree so it doesn’t deflate the cream.

Diet & Storage

Keep refrigerated for up to 3 days. This dessert is dairy-rich — freeze not recommended for best texture.

Jump to Instructions

Step-by-Step Instructions

1. Prepare the Strawberry Milk

Put 2 cups diced strawberries and 3/4 cup granulated sugar in a blender or food processor. Pulse 2–3 times to break up the fruit, then let it sit for 10 minutes to macerate — this releases juices and deepens flavor.

Add the entire 15 oz can of evaporated milk, 1 1/3 cups whole milk, and 1/4 cup heavy cream to the blender. Blend on medium-high for 1–2 minutes until smooth and homogenous. If your blender is small, do this in two short batches.

Transfer the mixture to a covered container and chill for at least 30 minutes — or longer if you have time. Cold strawberry milk soaks the cake more uniformly.

2. Bake the Cake

Preheat the oven to 350°F (175°C). Generously grease a 9×13 inch baking dish (butter + a light dusting of flour or nonstick spray).

In a large bowl, cream together 1/2 cup softened butter and 1 cup granulated sugar until pale and smooth — about 2–3 minutes with an electric mixer.

Add 5 eggs, one at a time, beating well after each addition. Stir in 1 teaspoon vanilla.

In a separate bowl, whisk together 1 1/2 cups all-purpose flour, 1 teaspoon baking powder, and 1/2 teaspoon salt. Gradually fold the dry ingredients into the wet mixture until just combined — avoid overmixing to keep the cake tender.

Pour the batter into the prepared pan and smooth the top. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs (not wet batter).

3. Soak the Cake with Strawberry Milk

Remove the cake from the oven. While still warm, use the handle of a wooden spoon or a skewer to poke holes across the top of the cake (every 1–2 inches) — more holes = deeper soak.

Slowly pour the chilled strawberry milk evenly over the warm cake. Start with a quarter of the milk, let it absorb, then continue pouring in stages to avoid pooling on the surface. Reserve a few spoonfuls to adjust sweetness later if needed.

Once soaked, cover the cake and refrigerate until fully chilled and the milk is absorbed — at least 1 hour, but overnight is ideal for maximum flavor soak-through.

4. Make the Strawberry Whipped Topping

In a chilled bowl, beat 2 cups heavy cream on medium speed until it begins to thicken and soft peaks form.

Gently fold in 1/3 cup pureed strawberries (strain if you prefer no seeds), 2/3 cup powdered sugar, 1 teaspoon vanilla, and 1/2 teaspoon salt. Continue whipping to reach firm peaks — stop as soon as peaks hold shape.

Taste and adjust: if the topping is too tart, add a tablespoon more powdered sugar; if too sweet, a tiny squeeze of lemon brightens it up.

5. Assemble & Serve

Spread the strawberry whipped topping in an even layer over the chilled, milk-soaked cake.

Garnish with sliced fresh strawberries, a light dusting of powdered sugar, or a few whole berries for a showy finish.

Keep refrigerated until serving. Cut into squares and serve cold — the chilled cake slices cleanly and the topping stays stable.

Why This Recipe Is Loved

This cake pairs three elements that create pure dessert magic: a tender buttery cake, a sweet, fruity milk soak that keeps every bite juicy, and an airy strawberry whipped topping that adds freshness and balance. It’s nostalgic — reminiscent of poke cakes and tres leches — but elevated by real strawberry flavor and a cream-forward finish.

Serving Suggestions

Casual gathering: Serve with a scoop of vanilla ice cream and a drizzle of strawberry syrup.

Tea time: Pair with light black tea or a sparkling elderflower lemonade to cut the richness.

Make it boozy: Macerate a handful of berries in a tablespoon of Grand Marnier or rum and spoon over individual slices just before serving.

Extra Tips for Perfect Results

Room-temp eggs & softened butter: They incorporate better and give a lighter cake.

Strawberry puree intensity: For stronger color/flavor, use 1/2 cup puree and reduce cream in the milk by 1–2 tablespoons.

Seed-free topping: Press pureed strawberries through a fine-mesh sieve if seeds bother you.

Make ahead: Cake can be assembled up to 24 hours in advance — keep tightly covered in the fridge.

In short: This Strawberry Milk Soaked Cake combines simple pantry ingredients into a dessert that tastes like celebration. It’s forgiving, scalable, and built for sharing — the kind of recipe that becomes a favorite at family tables.

If you enjoyed this recipe, try experimenting with different berries, or swap evaporated milk for sweetened condensed milk (reduce added sugar slightly) for a richer soak