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
Yields: 12 servings
- PREHEAT oven to 350° F. SPRAY twelve 4 oz. ramekins with nonstick cooking spray. SET aside.
- 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.
- 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.
- 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.
For cakes served outside of a ramekin, such as a muffin tin or mini cake pan:
Unmold mini cakes on a small shallow serving bowl or dish with a rim.
Poke holes in the mini cakes thoroughly using a fork. Spoon 4 tablespoons mixture over each mini cake. Loosely cover with aluminum foil and refrigerate for 2 hours to overnight to allow the liquid mixture to soak in.
Garnish with whipped cream and sliced strawberries