Dulce de Leche Cake with Whipped Cream and Strawberries

Ingredients:

For the Dulce de Leche Cake:

• 240g all-purpose flour
• 2 ½ tsp. baking powder
• ¾ tsp. salt
• 100g unsalted butter, room temperature
• 60g vegetable oil
• 200g light brown sugar
• 2 eggs, room temperature
• 30g dulce de leche
• 2 tsp. vanilla extract
• 135g sour cream, room temperature
• 120g whole milk, room temperature

For the Dulce de Leche Whipped Cream:

• 340g heavy whipping cream
• 45g dulce de leche
• ⅛ tsp. salt

Topping:

• 300g dulce de leche
• 1 lb. fresh strawberries, halved

Instructions:

1. For the Cake:
   • Preheat oven to 350°F (175°C). Butter a 9″ cake pan and dust with sugar.
   • Whisk flour, baking powder, and salt together. Set aside.
   • Beat butter, oil, and sugar until light and fluffy (3-5 mins).
   • Add eggs, dulce de leche, and vanilla; mix until combined.
   • Blend in sour cream.
   • Fold in flour mixture and milk alternately.
   • Pour batter into pan and bake 30-40 minutes. Cool completely.
2. For the Whipped Cream:
   • Beat heavy cream, dulce de leche, and salt until stiff peaks form.
3. Assembly:
   • Spread dulce de leche over cooled cake.
   • Top with whipped cream.
   • Arrange strawberries over cream.

Note: Requires one can (13.4 oz / 380g) of dulce de leche in total.