For the Cake

1. Preheat the oven to 350°F.
2. In a large mixing bowl, combine the sugar, vegetable oil, eggs, and vanilla extract. Beat on medium speed until the eggs and oil are well incorporated and the batter is lighter in color. Next mix in the sour cream and beat until well combined.
3. In a separate bowl, sift together the dry ingredients. Then add half the dry ingredients followed by half of the coffee and mix just until the flour starts to incorporate. Then add the remaining dry ingredients and coffee. Beat until all of the ingredients are well combined. Use a spatula to scrape down the sides of the bowl and stir the batter from the bottom to the top to ensure it’s well mixed.
4. Pour the batter into a 9×13-inch pan and bake at 350°F for 26-28 minutes. Test the cake for doneness by inserting a toothpick into the center of the cake. If the toothpick comes out clean, your cake is done. Remove from the oven and allow to cool completely.

For the Filling

1. While the cake is still warm, take the end of a wooden spoon or another round object and poke holes all over the top of your cake.
2. Pour the can of sweetened condensed milk all over the top of the cake and spread gently.

For the Topping

1. Use a food processor the grind the strawberries into a fine powder. Sift before adding the whipped cream.
2. Place metal bowl and whisk in freezer for about 5-10 minutes until chilled. Pour the heavy cream into the mixing bowl and beat on high until soft peaks form.
3. Add the powdered sugar, malt powder, and freeze-dried strawberries and mix on low speed just until incorporated, then increase speed to high and continue to beat until stiff peaks form.
4. Spread the whipped cream over the top of the cake and garnish with fresh strawberries, sprinkles, or hot fudge sauce.