Serves 12.
Note: This sweet Latin American classic provides a lush backdrop for peak-season strawberries. Meant to be made ahead and served chilled, it's ideal for casual summer entertaining. When strawberries have run their course, try it with peaches and blackberries.
For the cake:
• 1/2 c. butter (1 stick) melted and cooled, plus more for greasing baking dish, divided
• 1 1/2 c. all-purpose flour
• 1 tsp. baking powder
• 1/2 tsp. coarse salt
• 5 eggs
• 3/4 c. sugar
• 1 tsp. pure vanilla extract
For the milk mixture:
• |1 (14 oz.) can sweetened condensed milk
• 1 (12 oz.) can evaporated milk
• 1 c. half-and-half
To serve:
• 1 1/2 quarts strawberries
• Sugar to taste, if desired
• 2 c. heavy cream
• 1/4 c. sugar
• 1 tsp. vanilla extract
Directions
Preheat oven to 350 degrees. Lightly butter a 9- by 13-inch baking pan.
In a medium bowl, whisk flour, baking powder and salt.
In a large bowl, using an electric mixer, beat eggs and 3/4 cup sugar on high speed until thick and pale, about 4 minutes. Add vanilla and beat to combine. With mixer on low, gradually add flour mixture and beat to combine. With rubber spatula, fold in melted butter, taking care to deflate mixture as little as possible.
Pour batter into prepared baking pan, and bake till top is golden and a toothpick inserted in center comes out clean, 20 to 30 minutes, rotating pan halfway through baking. (Note: A metal baking pan may bake cake faster than a glass or ceramic; let your eye and a toothpick be your guide.)
In a medium bowl, whisk together sweetened condensed milk, evaporated milk and half-and-half. Poke warm cake all over with a wooden skewer or toothpick, then pour milk mixture over top. Let cake sit at room temperature for 15 minutes, then cover with plastic wrap, and refrigerate 4 hours or overnight.
To serve: Hull and slice strawberries. Sweeten with a tablespoon or more sugar if needed, and allow berries to macerate in a little sugar for a few minutes. In a medium bowl, use an electric mixer to beat cream, 1/4 cup sugar and vanilla to stiff peaks. Distribute berries and their juice evenly over cake, then spread whipped cream over the top. (You can do this several hours ahead.) Alternatively, "frost" cake with whipped cream, and serve strawberries on the side.
Nutrition information per serving:
Calories554Fat32 gSodium304 mg
Carbohydrates57 gSaturated fat19 gCalcium264 mg
Protein11 gCholesterol180 mgDietary fiber2 g
Diabetic exchanges per serving: ½ milk, ½ fruit, 3 ½ other carb, 1 medium-fat meat, 5 ½ fat.
Makes about 1 1/2 quarts.
Note: Custardy ice creams are terrific, but this straightforward, no-cook version really lets the flavor of strawberries shine. For a richer version, eliminate half-and-half and use only heavy cream (a total of 1 1/3 cups.) From Jo Marshall.
• 1 lb. strawberries, trimmed
• 1 c. sifted powdered sugar
• 1 c. heavy cream
• 1/3 c. half-and-half (see Note)
• 1 1/2 tsp. fresh lime zest
Directions
Wash and hull berries. Cut berries in half, or quarter if very large.
Place berries, sugar, cream and half and half in a blender jar and blend until frothy and well combined. Pour into an ice cream maker, stir in zest and churn ice cream according to manufacturer's directions.
For a very soft ice cream, serve immediately. Or pack ice cream into an airtight freezer container and place in freezer to firm.
Nutrition information per each of 12 servings:
Calories127Fat8 g
Sodium11 mgSat. fat5 g
Carbs14 gCalcium26 mg
Protein1 gChol30 mg
Dietary fiber1 g
Diabetic exchanges per serving: 1 other carb, 1½ fat.
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