
Total
1h 10mServings
4Difficulty
HardEst. Cost
$25–$41
Delivery in as fast as one hour.*
Prices vary by store
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Preheat oven to 350º. Grease and flour, or use Baker's Joy, to coat a 9 x 13 pan.
Whisk together dry ingredients and set aside.
Using the paddle attachment of a stand mixer, beat butter until fluffy on medium speed. Decrease to low and add sugar slowly. Scrape down the sides of the bowl. Add eggs, one at a time, mixing until well combined. Add vanilla and mix.
Add dry ingredients in three batches and mix till just incorporated. Pour batter into the prepared pan. Smooth top. Bake in the middle of your oven for 20-25 minutes.
Remove and cool for a half hour. Poke the top of the cake with a fork or skewer. Allow the cake to completely cool.
Make the glaze by whisking the milks and half and half. Slowly pour over the cake and refrigerate overnight. I did not use the last ¼ cup of glaze so that it all absorbed.
Before serving, make the topping by whipping heavy cream, sugar, and vanilla until the mixture thickens and stiff peaks form. Spread topping over cake and refrigerate until serving.
May garnish with sliced strawberries.
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