Ingredients: |
Ingredients: 1 ½ cups all-purpose flour ¾ teaspoon baking powder ¼ teaspoon salt ½ butter, softened ½ cup plus 1 Tbsp. granulated sugar 2 large eggs, room temperature ½ cup buttermilk (just add 1 tablespoon of lemon juice to milk and let sit for 5 minutes) ½ teaspoon almond extract 1 14-oz. can sweetened condensed milk ⅔ cup buttermilk 1 ½ cups heavy cream 2 lb. fresh strawberries, hulled and sliced 1 tablespoon lemon juice 3 tablespoons powdered sugar Preheat oven to 350º. Grease a 10-inch cake pan. Line with parchment paper. Grease parchment.
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Directions: |
Directions:1. In a medium bowl whisk together flour, baking powder, and salt. 2. In the bowl of a mixer fitted with the paddle attachment combine butter and ½ cup sugar; beat on high until fluffy. Add eggs; beat until smooth. Scrape down sides of bow. Add ½ cup buttermilk and the almond extract; beat until smooth. Add flour mixture; beat until just combined. 3. Spoon into prepared baking pan; spread evenly. Bake about 30 minutes or until cake is golden and toothpick comes out clean. 4. In a medium bowl whisk together sweetened condensed milk, ⅔ cup buttermilk, and ½ cup cream. Using a skewer, poke cake all over. Pour mild 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. 5. Meanwhile, in a large bowl combine strawberries, lemon juice, and remaining 1 tablespoon granulated sugar. Let stand at room temperature at least 30 minutes. 6. Beat remaining 1 cup cream & powdered sugar with mixer to stiff peaks. Spread over cake. Top with berries. |