Ingredients
STRAWBERRY MILK
2 cup strawberries, diced
3/4 cup granulated sugar
1 (15 oz can) evaporated milk
1 1/3 cup whole milk
1/4 cup heavy cream
CAKE
½ cup butter, 1 stick
1 cup sugar
5 eggs
1 teaspoon vanilla
1 ½ cups flour
1 teaspoon baking powder
½ teaspoon salt
STRAWBERRY WHIPPED TOPPING
2 cup heavy cream
1/3 cup pureed strawberries
⅔ cup cup powdered sugar
1 teaspoon vanilla extract
½ teaspoon salt
STRAWBERRY MILK
Add strawberries and sugar to a blender or food processor. Pulse 2-3 times then let mixture sit for 10 minutes. Add evaporated milk, whole milk, and heavy cream and process for 1-2 minutes (this may need to be done in batches depending on the size of your food processor). Cover and store mixture in fridge for at least 30 minutes, or until ready to use.
I love to make large quantities of this and use it all summer long.
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This recipe was just delish! I cooked up a double batch so I would be able freeze some for later
