Strawberry Cake filled with whole berries and topped with strawberry

Grease a 9×13 inch baking pan. In a small mixing bowl, combine flour, baking powder, and salt. Set aside. In the bowl of an electric mixer fitted with the paddle attachment, beat butter until creamy, and then gradually add in the sugar and beat until fluffy.

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Freeze in ice cream maker according to the manufacturer's instructions until desired consistency. Slowly pour caramel sauce into ice cream, while keeping ice cream maker running, until caramel is just swirled into ice cream. STEP 6. Serve immediately or store frozen in freezer container with tight-fitting lid.

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In a large bowl, sift the flour, baking soda, and salt together. Then, separate the eggs putting the yolks in one bowl and the egg whites in a separate bowl. Now, add ¾ cup of the sugar to the egg yolks and beat with the electric mixer on high speed. Once combined, stir in the milk and vanilla extract.

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Bake for 30-40 minutes then let the cake cool completely. Mix the three milks. In a bowl, whisk the sweetened condensed milk, evaporated milk, and whole milk. Set aside. Poke holes and pour the milk mixture. Once the cake has cooled, poke holes all over the cake using a fork, skewer, or a toothpick.

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Preheat oven to 350 degrees F. In a medium bowl combine flour, baking powder, and salt. Separate the eggs into two other mixing bowls. Add ¾ cup sugar to the bowl with the egg yolks and mix on high speed until yolks are pale yellow. Add ⅓ cup milk and vanilla and stir to combine.

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Combine the egg yolks and 1/4 cup of the sugar in the bowl of a stand mixer or handheld electric mixer; beat on medium speed for about 5 minutes until pale and creamy. Stop to scrape down the bowl.

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Preheat the oven to 400°F. Preheat the oven. Brush the inside of a 9x13x3-inch cake pan with a thin layer of the melted butter. Place 1/2 cup of the granulated sugar into an oven-safe container and let the sugar warm in the oven as it's heating up. Warm sugar helps give the egg yolks more volume when you whip them.

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Butter the two 8-inches round baking pans, then line sides and bottom with parchment paper. Set aside. Beat butter and sugar until soft. Add eggs one by one, until incorporated. Add one-half of the dry ingredients into the batter, mix again. Add the 1/4 cup fresh milk and the rest of the dry ingredients and mix until smooth. Just until integrated.

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Move the cake to a cooling rack for 10 minutes. Make the Tres Leches: While the cake is cooling, whisk together the evaporated milk, sweetened condensed milk and heavy cream. Poke holes in the top of the cake using a fork or a large toothpick. Slowly pour the milk mixture over the top, making sure to soak the cake evenly.

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Scrape the bowl and beat to combine. Remove and discard cinnamon stick from milk. With the mixer running on low, slowly drizzle in the hot milk and butter. Beat, scrape the bowl and beat again. Add the batter to the prepared pan and bake for 40-45 minutes, carefully rotating half way through.

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Pour the batter into the prepared pan and bake in the preheated 350°F oven until the cake is golden and a skewer inserted into the middle comes out clean, 25-35 minutes. Once baked, remove the cake from the oven and cool. While the cake is cooling, combine the whole milk, dulce de leche, and Irish cream.

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With a fork poke holes throughout the whole cooled cake. 6. Pour half strawberry leches "milk" mixture and wait till it absorbs about 5-8 minutes, then top the cake with other half. 7. Seal well and cover with plastic wrap. place in the refrigerator for a minimum of 4 hours or overnight.

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Preheat the oven to 325 degrees Fahrenheit. Lightly grease a 9-inch springform pan, then place a parchment round in the pan and grease the parchment paper. Set aside until needed. Add the flour, baking powder, and salt to a medium bowl. Whisk to combine, and set aside until needed.

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Bake for 20 minutes or until a cake tester inserted into the middle comes out clean. Let it rest for five minutes. Pierce surface all around with a fork or toothpick. Blend condensed milk, evaporated milk and half & half. Pour 1 cup of the milk mixture on one cake slowly until absorbed.

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Place the cream cheese in a medium sized bowl. Make sure the cream cheese has rested at room temperature for a few hours, ensuring that it has no chill and is very soft. Beat with electric hand beaters until lightly fluffed and smooth. Add the sweetened condensed milk, cinnamon, almond extract, and salt.

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Pour the custard into a bowl, through a fine-mesh sieve to remove any lumps. There might be some lumps, which is normal, so don't worry. Passing it through the strainer will ensure the mixture is as smooth as possible. Cover the bowl with plastic wrap and chill in the fridge for at least 2 to 3 hours. Overnight is best.