Delicious Strawberry Cream Sheet Cake

1. Preheat oven to 350°F (180°C) and prepare a 14x10-inch baking pan by greasing and flouring it

2. Beat eggs and sugar in a large bowl until light and fluffy

3. Mix in oil and milk until well combined

4. Gradually add flour and baking powder, stirring until just incorporated

5. Pour the batter into the prepared pan and bake for 25 to 30 minutes or until a toothpick comes out clean

6. Allow the cake to cool completely in the pan

7. In a saucepan, combine sweetened condensed milk, cornstarch, and milk over medium heat

8. Cook, stirring constantly, until the mixture thickens

9. Remove from heat and let the cream base cool completely

10. Whip the heavy cream until stiff peaks form

11. Fold the whipped heavy cream into the cooled cream base

12. For the optional syrup, heat milk and sugar in a small saucepan until sugar dissolves, then let cool

13. Brush the cooled cake with the syrup if using

14. Spread the cream mixture evenly over the cake

15. Arrange sliced strawberries on top of the cream

16. Refrigerate the cake for at least 2 hours before serving

Tips

1. Use a baking pan measuring 14x10 inches (36x26 cm) with 2-inch (5 cm) depth

2. All cup measurements are standard 240ml cups