Strawberries and Cream Butter Cake

  • Servings: servings
  • Serving Size: 16
  • Nutrition: See Below
  • Prep Time: 30 Minutes
  • Cook Time: 55 Minutes

Ingredients

  • 1 roll Pillsbury® refrigerated sugar cookie dough
  • Crisco® Original No-Stick Cooking Spray
  • 1 1/4 cups LAND O LAKES® Unsalted or Salted Butter
  • 3/4 cup granulated sugar
  • 3 LAND O LAKES® Eggs
  • 3 1/2 teaspoons McCormick® Pure Vanilla Extract
  • 2 1/4 cups Pillsbury BEST® Unbleached All Purpose Flour
  • 1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
  • 1/3 cup Smucker's® Strawberry Preserves
  • 2 cups heavy whipping cream
  • 2 tablespoons powdered sugar
  • 1 pound fresh strawberries

Instructions

  • Heat oven to 350°F. Let cookie dough stand at room temperature 10 minutes to soften. Spray 13x9-inch pan with no-stick cooking spray. Break up cookie dough in pan; press to cover bottom of pan.
  • In large bowl, beat butter and granulated sugar with electric mixer on medium speed until light and fluffy. Beat in eggs and 2 teaspoons of the vanilla until well blended. On low speed, alternately beat in about 1/3 of the flour and 1/2 of the condensed milk, ending with flour addition, until blended. Pour batter over dough in pan, spreading gently to cover.
  • Drop teaspoonfuls preserves onto batter; with knife, swirl preserves into batter.
  • Bake 45 to 55 minutes or until edges are golden brown and toothpick inserted in center comes out clean. Cool until slightly warm, about 1 hour.
  • In small bowl, beat whipping cream, powdered sugar and remaining 1 1/2 teaspoons vanilla with electric mixer on high speed until soft peaks form.
  • Serve warm cake with whipped cream and strawberries. Store covered.
  • Bake-Off is a registered trademark of General Mills ©2012 / LAND O LAKES is a registered trademark of Land O’Lakes, Inc. / McCormick and the Mc logo are registered trademarks of McCormick & Company, Incorporated, used by permission
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