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
½ cup butter, 1 stick
1 cup sugar
5 eggs
1 teaspoon vanilla
1 ½ cups flour
1 teaspoon baking powder
½ teaspoon salt
2 cup heavy cream
1/3 cup pureed strawberries
⅔ cup cup powdered sugar
1 teaspoon vanilla extract
½ teaspoon salt
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.
Preheat oven to 350 degrees F and grease a 9×13 baking dish.
In a large bowl, combine butter and sugar and beat until smooth. Add eggs and vanilla, beat until light and fluffy.
In a small bowl, sift together flour, baking powder, and salt. Once combined, slowly add dry ingredients to the wet.
Transfer batter to the prepared baking dish and bake for 25-30 minutes or until an inserted toothpick comes out clean.
Pierce the top of the cake with a fork all over and allow it to cool to room temperature.
Strain strawberry milk with a fine mesh strainer then pour milk over the cake. Cover tightly with plastic wrap and place in fridge for at least 4 hours or overnight while milk absorbs.
In a large bowl, beat heavy cream until peaks form. Stir in strawberry puree, powdered sugar, vanilla, and salt. Continue beating mixture until smooth and airy.
Once milk has fully absorbed, spoon topping onto cake and spread into an even layer. Decorate with fresh strawberries as desired and serve chilled.

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