Ingredients
- 1 ½ cups all-purpose flour
- ¾ teaspoon baking powder
- ¼ teaspoon kosher salt
- ½ cup butter, soened
- ½ cup plus 1 tablespoon granulated sugar
- 2 large eggs, room temperature
- ½ cup buttermilk
- ½ teaspoon almond extract
- 1 14 ounce sweetened condensed milk
- ⅔ cup buttermilk
- 1 ½ cups heavy cream
- 2 pounds fresh strawberries, hulled and sliced
- 1 tablespoon fresh lemon juice
- 1 tablespoon powdered sugar
Preparation
Step 1
Preheat oven to 350°F. Grease a 10-inch cake pan. Line with parchment
paper. Grease parchment.
In a medium bowl whisk together flour, baking powder, and salt.
In the bowl of a mixer fitted with the paddle attachment combine butter
and 1/2 cup sugar; beat on high until fluy. Add eggs; beat until smooth.
Scrape down sides of bowl. Add 1/2 cup buttermilk and the almond
extract; beat until smooth. Add flour mixture; beat until just combined.
Spoon into prepared baking pan; spread evenly. Bake about 30 minutes or
until cake is golden and a toothpick comes out clean.
In a medium bowl whisk together sweetened condensed milk, 2/3 cup
buttermilk, and 1/2 cup cream. Using a skewer, poke cake all over. Pour
milk mixture over warm cake. Chill, covered, at least 3 hours or overnight.
Invert cake onto a wire rack. Remove parchment. Transfer to a serving
plate and bring to room temperature at least 30 minutes before serving.
Meanwhile, in a large bowl combine strawberries, lemon juice, and
remaining 1 tablespoon granulated sugar. Let stand at room temperature
at least 30 minutes.
In a medium bowl beat remaining 1 cup cream and the powdered sugar
with a mixer to sti peaks. Spread over cake. Top with berries. Makes 10
servings.