1 box white cake mix (16.25 oz)
1-1/4 cups water
1/3 cup vegetable oil
4 large eggs
1-1/4 cups strawberries, chopped
1 cup canned sweetened condensed milk
1 cup canned fat free evaporated milk
1/4 cup low fat milk
1 cup heavy whipping cream
1-1/2 Tbsp. granulated sugar
1/2 tsp. vanilla extract
12 sliced strawberries for garnish
Preheat oven to 350 degrees Fahrenheit. Spray 12, 4-oz. ramekins (or use a muffin tin*) 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 to 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.* If using a muffin tin, remove 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.
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