Ingredients
1
roll (16.5 oz) refrigerated Pillsbury™ Sugar Cookie Dough
1 1/4
cups unsalted or salted butter, softened
3/4
cup granulated sugar
3
eggs
3 1/2
teaspoons pure vanilla extract
2 1/4
cups Pillsbury BEST® All Purpose Unbleached Flour
1
can (14 oz) Eagle Brand® Sweetened Condensed Milk
1/3
cup strawberry preserves
2
cups heavy whipping cream
2
tablespoons powdered sugar
1
lb fresh strawberries, sliced (2 1/2 cups)
Preparation
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.
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.
Drop teaspoonfuls preserves onto batter; with knife, swirl preserves into batter.
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.
