Source: Karen Powell, Taste of New Brunswick, Recipes from our kitchens.
4 cups (1 litre) cleaned strawberries*
½ cup (125 ml) maraschino cherry juice
¼ cup (50 ml) whipping cream
1 recipe white cake (see below)
1 cup (250 ml) sweetened condensed milk
1 cup (250 ml) cream whipped
½ cup (125 ml) icing sugar
Take 2 cups (500 ml) of the berries and chop lightly, add sweetened condensed milk. Stir and place in air tight container overnight in the fridge.
Slice the remaining 2 cups (500 ml) of berries and set aside.
Fold icing sugar into whipping cream and beat until stiff peaked. Set aside.
Take cake and cut it in half, scoop out the centre of the bottom half so as to make a bowl.
Place 1 cup (250 ml) of berry-milk mixture into the hole you created in the bottom layer. Add 1 cup (250 ml) sliced berries on top.
Spread the whipping cream mixture over top of the berries. Replace the top half of the cake.
Using the last 2 cups (500 ml) of berries, spread all over cake and around the side of the decoration.
Serve with whipped cream or ice cream.
*Try mixing the fruit, like strawberries & raspberries, crushed cranberry jelly & raspberries, blueberries, etc.