*Store cake covered in refrigerator. Once the cake is thoroughly chilled, you should be able to cut pretty clean squares. Mine only chilled for about an hour, so my whipped cream was still a bit soft. (Or, use my tips for pre-cutting mentioned in the post.)
*Even though I baked my cake in a 10" round, I'm recommending that you bake it in a 13 x 9 and therefore, have only mentioned that size in the directions. If you do decide to use the 10", baking time will be a few minutes longer.
*The original recipe is all in weight measurements which is great if you have a scale because you won't need measuring cups. I've provided the traditional measurements that are as close as possible to the weight measurements.
*I just lightly sweetened my whipped cream because the dessert is already sweet. If you like a sweeter whipped cream, you can double the powdered sugar or add even more to taste.
*Make sure you thoroughly poke the cake. I like to use a fork and poke every half inch or so until the top of the cake is covered in tiny holes.
*Update 5-6-16: It tooks us a few days to get through this rich cake (even though we shared it with others.) I thought I'd share that I thought it was better the day after I put the fruit and whipped cream on it and it was possibly even better on the day after that. The strawberries soaked up more of the milk and let out more strawberry flavor. Recipe adapted from Food Network The Merchant Baker Copyright © 2016