Strawberries And Cream Butter Cake

Total Time: 1 hr 25 mins Preparation Time: 30 mins Cook Time: 55 mins

Ingredients

• Servings: 16
• 1 roll pillsbury refrigerated sugar cookie dough
• 1 1/4 cups butter, softened
• 3/4 cup granulated sugar
• 3 land o lakes eggs
• 3 1/2 teaspoons mccormick pure vanilla extract
• 2 1/4 cups pillsbury best all purpose unbleached flour
• 1 (14 ounce) can eagle brand sweetened condensed milk
• 1/3 cup smucker's strawberry preserves
• 2 cups heavy whipping cream
• 2 tablespoons powdered sugar
• 1 lb fresh strawberries, sliced (2 1/2 cups)

Recipe

• 1 heat oven to 350°f let cookie dough stand at room temperature 10 minutes to soften. spray 13x9-inch pan with crisco original no-stick cooking spray. break up cookie dough in pan; press to cover bottom of pan.
• 2 in large bowl, beat butter and granulated sugar with electric mixer on medium speed until light and fluffy. beat in eggs and 2 teaspoons of the vanilla until well blended. on low speed, alternately beat in about 1/3 of the flour and 1/2 of the condensed milk, ending with flour addition, until blended. pour batter over dough in pan, spreading gently to cover.
• 3 drop teaspoonfuls preserves onto batter; with knife, swirl preserves into batter.
• 4 bake 45 to 55 minutes or until edges are golden brown and toothpick inserted in center comes out clean. cool until slightly warm, about 1 hour. in small bowl, beat whipping cream, powdered sugar and remaining 1 1/2 teaspoons vanilla with electric mixer on high speed until soft peaks form. serve warm cake with whipped cream and strawberries. store covered.