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Sweetened Condensed Milk Loaf with Macerated Strawberries and Cream

yield: 1 (9 x 5 -inch) loaf pan
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Ingredients

For the Macerated Strawberries

    (makes about 2 1/2 cups)

    • 2 pints strawberries, hulled and halved
    • 2 teaspoons rose water
    • 2 teaspoons vanilla extract
    • 1/2 cup granulated sugar

    For the Sweetened Condensed Milk Loaf

    • 1 1/3 cups all-purpose flour
    • 3/4 teaspoon baking powder
    • 1/2 teaspoon salt
    • 1 cup (2 sticks) unsalted butter, at room temperature
    • 1/2 cup granulated sugar
    • 3 large eggs
    • 2 teaspoons vanilla extract
    • 3/4 cup sweetened condensed milk

    For the Whipped Cream

      (makes around 2 cups)

      • 1 1/2 cups heavy cream, cold
      • 2 tablespoons granulated sugar

      Instructions

      For the Macerated Strawberries

      • In a medium bowl, combine 2 pints strawberries, 2 teaspoons rose water, 2 teaspoons vanilla extract and 1/2 cup granulated sugar. Stir to coat the strawberries, cover the bowl, and let the berries soak (macerate, if you want to be fancy) at room temperature until they exude their juices. This should take at least an hour.

      For the Sweetened Condensed Milk Loaf

      • Preheat the oven to 325 (F). Prepare your loaf pan by generously buttering or spraying with cooking spray.
      • In a medium bowl, whisk together 1 1/3 cups flour, 3/4 teaspoon baking powder, and 1/2 teaspoon salt. Set aside.
      • In the bowl of a freestanding electric mixer with a paddle attachment, cream together 1 cup unsalted butter and 1/2 cup granulated sugar on medium-high speed, until light and fluffy.
      • Once the butter and sugar is light and fluffy, turn the mixer to its lowest speed and slowly add 3 eggs, one at a time, only adding each egg after the egg before it has been fully incorporated.
      • Once the eggs have been incorporated, turn off the mixer and whisk together 2 teaspoons vanilla extract and 3/4 cup sweetened condensed milk.
      • Turn on the mixer to its slowest speed and add the dry ingredients (from the second step) in 3 parts, alternating with the sweetened condensed milk mixture (from the fourth step) in two parts. DO NOT OVERBEAT — simply beat together until all the ingredients have just been incorporated.
      • Transfer to your prepared loaf pan, using a rubber spatula to spread the batter evenly across the pan. Bake in the preheated oven for about 1 hour, or until the top is a dark, golden brown and a skewer inserted into the middle of the cake comes out clean. Cool completely on a wire rack before unmolding.

      For the Whipped Cream

      • When you're ready to serve the loaf, prepare the whipped cream by whisking together 1 1/2 cups heavy cream with 2 tablespoons granulated sugar in the bowl of a freestanding electric mixer with a whisk attachment. Use immediately.