Strawberries & Cream Butter Cake

  • Image1roll Pillsbury® refrigerated sugar cookie dough
  • 1 1/4 cups unsalted or Salted Butter, softened
  • 3/4cup granulated sugar
  • 3 ggs
  • 3 1/2 teaspoons McCormick® Pure Vanilla Extract
  • 2 1/4 cups Pillsbury BEST® All Purpose Unbleached Flour
  • 1 can (14 oz) Eagle Brand® Sweetened Condensed Milk
  • 1/3 cup Smucker’s® Strawberry Preserves
  • 2 cups heavy whipping cream
  • 2 tablespoons powdered sugar
  • 1lb fresh strawberries, sliced (2 1/2 cups)

Procedure

  1. Heat oven to 350°F. Let cookie dough stand at room temperature 10 minutes to soften. Spray 13×9-inch pan with Crisco® Original No-Stick Cooking Spray. Break up cookie dough in pan; press to cover bottom of pan.
  2. 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.
  3. Drop teaspoonfuls preserves onto batter; with knife, swirl preserves into batter.
  4. 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.
  5. 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.
  6. Serve warm cake with whipped cream and strawberries. Store covered.

Source: http://www.cakespy.com/blog/2012/3/26/pillsbury-bake-off-countdown-strawberries-and-cream-butter-c.html

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