I make this every spring. My mom used to get strawberry pie every year for Mother's Day as part of a young women's fundraiser in our area. So for me, no spring is complete unless I make something sweet with strawberries.

Milk mixture:
1 14 oz can sweetened, condensed milk1
1 12 oz can evaporated milk
1 c whole milk (or heavy cream)
1 tsp vanilla extract

Cake
2 c flour
2 tsp baking powder
1 tsp salt
1/2 tsp ground cinnamon
1 c whole milk
8 Tbsp (1 stick) unsalted butter
2 tsp vanilla
4 large eggs
2 c sugar

One container whip cream and sliced strawberries

1. Pour the condensed milk into a large microwave safe bowl. Cover TIGHTLY with saran wrap. Cook on medium-low heat for 9 to 15 minutes. Stop the microwave every 2 minutes to stir and check. When the milk is slightly thickened and darkened, it is done. Stir in the evaporated milk, whole milk and vanilla. Let cool for 30 minutes or so.

2. For the cake: Heat oven to 325 degrees. Grease a 13 x 9 inch pan. Heat the milk, butter and vanilla together in a small saucepan until the butter is melted.

3. In a mixer whip the eggs on medium-high speed and gradually add the sugar for about 1 minute. Continue to whip 4-8 minutes until very thick. Reduce the mixer speed to low and add the butter mixture. Mix 30 seconds. Add the flour, baking powder, salt and cinnamon. Mix 30 seconds and then whip at medium speed for 30 more sconds till smooth.

4. Pour cake mix into pan and cook for 30-35 minutes. Let the cake cool for 10 minutes.

5. Using a skewer, chopstick or dinner knife stab holes all over the cake. Pour the cooled milk mixture over the cake. Let cool for 15 more minutes and then cover and refrigerate at least 3 hours.

6. Frost with cool whip and sliced strawberries. Can refrigerate again if needed.