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


For Topping

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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