I have more than just a strawberries and cream butter cake recipe, check out more homemade cake recipes at the end of the page.
This scratch cake is fantastic. Creamy and decadent, you will want to eat the entire thing…
By Laurie Benda, Madison WI – Pillsbury Bake-Off
I have to give a fellow Wisconsinite credit to showcase this wonderful cake.
Homemade Strawberry Pound Cake
Strawberries and Cream Butter Cake
1 roll Pillsbury sugar cookie dough
1-1/4 cups (2-1/2 sticks) Land o Lakes butter
3/4 cup white sugar
3-1/2 tsp vanilla
2-1/4 cups unbleached flour
1 can (14 oz) sweetened condensed milk
1/3 cup strawberry preserves
2 cups heavy whipping cream
2 TBS powdered sugar
1 lb fresh strawberries, sliced
PREHEAT oven to 350 degrees. Spray a 9×13 pan with vegetable oil.
Break up cookie dough in pan; press to cover the bottom of the pan.
In a large bowl, beat butter and white sugar until light and fluffy. Beat in eggs and 2 tsp of the vanilla until well blended. On low speed, alternatively beat in about 1/3 of the flour and half of the condensed milk, ending with the flour addition.
Pour batter over the cookie dough, spreading gently to cover. Drop tsp full of preserves onto the batter. With a knife, swirl preserves into the batter.
Bake for 45 to 55 minutes or until edges are golden brown and a toothpick inserted comes out clean. Cool until slightly warm (about 1 hour).
In a small bowl, beat the whipping cream, powdered sugar and remaining 1-1/2 tsp vanilla on high until soft peaks form.
Serve warm cake with whipped cream and strawberries.