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40M Total Time
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18M Prep Time
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12 Ingredients
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12 Servings
Directions
PREHEAT oven to 350° F. SPRAY twelve 4 oz. ramekins with nonstick cooking spray. SET aside.
COMBINE cake mix, water, vegetable oil and eggs in a large bowl. WHISK to combine ingredients. FOLD in strawberries and pour mixture into prepared ramekins. BAKE for 20-22 minutes or until a toothpick inserted comes out clean. Let COOL completely.
WHISK together condensed milk, evaporated milk and low fat milk in a medium bowl for the milk topping. POKE holes in the cakes thoroughly using a fork. SPOON 4 tablespoons of mixture over each cake. COVER with aluminum foil and REFRIGERATE for at least 2 hours to overnight to allow the liquid mixture to soak in.
PLACE whipping cream, sugar and vanilla in the bowl of a stand mixer. WHIP until stiff peaks form. SPREAD evenly over top of the cake. GARNISH each cake with 1 sliced strawberry.
Ingredients
- 1 box white cake mix (16.25 oz)
- 1 ¼ cups water
- 1/3 cup vegetable oil
- 4 large EGGS
- 1 ½ cups strawberries, chopped
- 1 cup canned sweetened condensed milk
- 1 cup canned fat free evaporated milk
- ¼ cup low fat milk
- 1 cup heavy whipping cream
- 1 ½ Tbsp. granulated sugar
- ½ tsp. vanilla extract
- 12 sliced strawberries for garnish
Tips
For cakes served outside of a ramekin, such as a muffin tin or mini cake pan:
Unmold mini cakes on a small shallow serving bowl or dish with a rim.
Poke holes in the mini cakes thoroughly using a fork. Spoon 4 tablespoons mixture over each mini cake. Loosely cover with aluminum foil and refrigerate for 2 hours to overnight to allow the liquid mixture to soak in.
Garnish with whipped cream and sliced strawberries
This recipe is a good source of protein, vitamin A and choline.
Per serving: 1/12 of recipe
- Calories 458
- Total fat 24 g
- Saturated fat 9 g
- Polyunsaturated fat 7.7 g
- Monounsaturated fat 5.9 g
- Cholesterol 94 mg
- Sodium 336 mg
- Carbohydrates 52 g
- Fiber 1 g
- Sugar 37 g
- Protein 9 g
- Vitamin A 154 mcg
- Vitamin D 1 mcg
- Folate 22 mcg
- Choline 83 mg
- Calcium 209 mg
- Iron 2 mg
- Potassium 270 mg
To ensure food safety, eggs should be cooked until both the yolk and the white are firm. Consuming raw or undercooked eggs may increase your risk of foodborne illness, especially for those with certain medical conditions. For recipes that call for eggs that are raw or undercooked when the dish is served, use either pasteurized shell eggs that have been treated to destroy Salmonella, or use pasteurized egg products.