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 9x13 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
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
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.
Affiliate Disclosure: I am grateful to be of service and
bring you content free of charge. In order to do this, please note that when
you click links and purchase items, in most (not all) cases I will receive a
referral commission. Your support in purchasing through these links enables me
to keep my recipes online and helps
people worldwide to blog with less worry and less hassle. Thank you!