Step 1

Preheat oven to 350º. Grease and flour, or use Baker's Joy, to coat a 9 x 13 pan.

Step 2

Whisk together dry ingredients and set aside.

Step 3

Using the paddle attachment of a stand mixer, beat butter until fluffy on medium speed. Decrease to low and add sugar slowly. Scrape down sides of the bowl. Add eggs, one at a time, mixing until well combined. Add vanilla and mix.

Step 4

Add dry ingredients in three batches and mix till just incorporated. Pour batter into prepared pan. Smooth top. Bake in the middle of your oven for 20-25 minutes.

Step 5

Remove and cool for a half hour. Poke top of cake with fork or skewer. Allow cake to completely cool.

Step 6

Make the glaze by whisking the milks and half and half. Slowly pour over cake and refrigerate overnight. I did not use the last 1/4 cup of glaze so that it all absorbed.

Step 7

Before serving, make topping by whipping heavy cream, sugar, and vanilla until mixture thickens and stiff peaks form. Spread topping over cake and refrigerate until serving.

Step 8

May garnish with sliced strawberries.