- 1 and ½ cups flour
- 1 teaspoon baking powder
- ½ cup butter
- 2 cups sugar
- 5 eggs
- 1 and ½ teaspoons vanilla extract
- 2 cups full fat fresh milk
- 400 ml sweetened condensed milk
- 350 ml unsweetened condensed milk
- 1 and ½ cups whipped cream
Heat the oven to 180 degrees. Lightly grease a rectangular baking dish. Sift the flour, baking powder and set aside.
Beat butter with 1 cup sugar until fluffy. Add the eggs one at a time, beating after each. Add ½ teaspoon of vanilla extract as well. Beat very well.
Add the flour to the liquid mixture in small portions, beating after each addition so that it is well absorbed. Pour the batter into the prepared pan. Bake in the preheated oven for about 30 minutes. Pierce the dough in several places with a fork.
Mix the fresh milk with the two types of condensed milk. Pour the resulting mixture over the cake, but after it has already cooled. Meanwhile, whip the cream with the remaining cup of sugar and vanilla extract. Beat until fluffy. Spread over the cupcake. Chill in refrigerator for at least an hour before serving. Garnish with strawberries if desired.