What happens if you add sweetened condensed milk to a cake mix?

Adding sweetened condensed milk to a cake mix boosts moisture and richness while adding a creamy depth of flavor. It can make the cake denser and more indulgent, which works perfectly for recipes like strawberry cake with sweetened cream sauce. Just remember to slightly reduce other liquids or sugars to keep the balance right.

What type of cream is best for cakes?

Heavy cream is the top choice when making cream-based toppings or sauces. It whips well and holds its structure, making it ideal for both filling and drizzling. For a lighter option, whipping cream can work too, but avoid low-fat or light creams—they lack the fat needed for thickening and rich texture.

How to make cream for strawberry cake?

To make the sweetened cream sauce, gently simmer heavy cream with sweetened condensed milk and vanilla extract. Stir until slightly thickened, then cool before pouring over your cake. This creates a silky, sweet sauce that soaks beautifully into the sponge.

How to enhance strawberry flavor in baking?

For deeper strawberry flavor, use roasted or reduced strawberries, a touch of lemon juice, and a pinch of salt. You can also stir in a homemade strawberry purée for a natural flavor boost without artificial extracts.

Strawberry Cake with Sweetened Cream Sauce – The Best Ever Dessert Guide

Ingredients

Scale

For the Cake:

1 box white cake mix (plus ingredients on box)
1 (3 oz) box strawberry gelatin
1/2 cup mashed fresh strawberries
1/4 cup water
1/4 cup vegetable oil
4 large eggs

For the Sweetened Cream Sauce:

1 cup heavy cream
2 tbsp powdered sugar
1/2 tsp vanilla extract

Optional Topping:

Sliced fresh strawberries for garnish

Instructions

Preheat Oven: Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch cake pan.

Make the Batter: In a large bowl, combine cake mix, strawberry gelatin, mashed strawberries, water, oil, and eggs. Beat for 2 minutes until smooth and pink.

Bake: Pour batter into the prepared pan. Bake for 30–35 minutes, or until a toothpick comes out clean. Let cool completely.

Make the Cream Sauce: In a bowl, whisk heavy cream with powdered sugar and vanilla until slightly thickened (should be pourable—not whipped cream).

Serve: Slice cake and drizzle with sweetened cream sauce. Garnish with fresh strawberries if desired.

Notes

Strawberries: Fresh mashed strawberries give this cake great texture and flavor. You can also use thawed frozen strawberries if needed—just drain excess liquid.
Cream Sauce Consistency: You want the cream sauce pourable, not whipped. Chill it slightly if you’d like it to thicken before drizzling.
Make Ahead: The cake can be baked a day ahead and stored covered at room temperature. Add the cream sauce just before serving.
Optional Add-Ons: Try topping with sliced fresh strawberries, a dollop of whipped cream, or a sprinkle of crushed freeze-dried berries for color and crunch.
Serving Tip: Slightly warm slices are extra comforting—try heating in the microwave for 10–15 seconds before adding the cream sauce.

Author: Savannah