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
white cake mix (16.25 oz)
1 box
water
1 ¼ cups
vegetable oil
1/3 cup
EGGS
4 large
strawberries, chopped
1 ½ cups
canned sweetened condensed milk
1 cup
canned fat free evaporated milk
1 cup
low fat milk
¼ cup
heavy whipping cream
1 cup
granulated sugar
1 ½ Tbsp.
vanilla extract
½ tsp.
sliced strawberries for garnish
12
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.
American Egg Board
