1 box white cake mix (16.25 oz)
1 ¼ cups water
1/3 cup vegetable oil
4 large EGGS
1 ½ cups strawberries, chopped
1 cup canned sweetened condensed milk
1 cup canned fat free evaporated milk
¼ cup low fat milk
1 cup heavy whipping cream
1 ½ Tbsp. granulated sugar
½ tsp. vanilla extract
12 sliced strawberries for garnish
1.) PREHEAT oven to 350° F. SPRAY twelve 4 oz. ramekins with non-stick cooking spray. SET aside.
2.) COMBINE cake mix, water, vegetable oil and eggs in a large bowl. WHISK to combine ingredients. FOLD in strawberries and pour mixture into prepared ramekins. BAKE for 20-22 minutes or until a toothpick inserted comes out clean. Let COOL completely.
3.) WHISK together condensed milk, evaporated milk and low fat milk in a medium bowl for the milk topping. POKE holes in the cakes thoroughly using a fork. SPOON 4 tablespoons of mixture over each cake. COVER with aluminum foil and REFRIGERATE for at least 2 hours to overnight to allow the liquid mixture to soak in.
4.) PLACE whipping cream, sugar and vanilla in the bowl of a stand mixer. WHIP until stiff peaks form. SPREAD evenly over top of the cake. GARNISH each cake with 1 sliced strawberry.Back to Recipes