Strawberry and Cream Butter Cake

By kayjayjohnson

Ingredients

• 1 roll Pillsbury® refrigerated sugar cookie dough
• 1 1/4 cups LAND O LAKES® Unsalted or Salted Butter, softened
• 3/4 cup granulated sugar
• 3 LAND O LAKES® Eggs
• 3 1/2 teaspoons McCormick® Pure Vanilla Extract
• 2 1/4 cups Pillsbury BEST® All Purpose Unbleached Flour
• 1 can (14 oz) Eagle Brand® Sweetened Condensed Milk
• 1/3 cup Smucker’s® Strawberry Preserves
• 2 cups heavy whipping cream
• 2 tablespoons powdered sugar
• 1 lb fresh strawberries, sliced (2 1/2 cups)

Details

Adapted from pillsbury.com

Preparation

Step 1

Heat oven to 350°F. Let cookie dough stand at room temperature 10 minutes to soften. Spray 13x9-inch pan with Crisco® Original No-Stick Cooking Spray. Break up cookie dough in pan; press to cover bottom of pan.

In large bowl, beat butter and granulated sugar with electric mixer on medium speed until light and fluffy. Beat in eggs and 2 teaspoons of the vanilla until well blended. On low speed, alternately beat in about 1/3 of the flour and 1/2 of the condensed milk, ending with flour addition, until blended. Pour batter over dough in pan, spreading gently to cover.

Drop teaspoonfuls preserves onto batter; with knife, swirl preserves into batter.

Bake 45 to 55 minutes or until edges are golden brown and toothpick inserted in center comes out clean. Cool until slightly warm, about 1 hour.

In small bowl, beat whipping cream, powdered sugar and remaining 1 1/2 teaspoons vanilla with electric mixer on high speed until soft peaks form.

Serve warm cake with whipped cream and strawberries. Store covered.