Strawberry Tres Leches
Add a twist to a traditional tres leches by adding strawberries into the three milk mixture!
Servings: 12
Equipment
- 9x13 baking pan
- Blender
Ingredients
For the cake:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ cup unsalted butter room temperature
- 1 cup white sugar
- 5 eggs
- ½ teaspoon vanilla extract
For the strawberry milk:
- 1 cup whole milk
- 1 14-oz can sweetened condensed milk
- 1 12-oz can can evaporated milk
- 1 cup strawberries leaves and stems removed
For the topping:
- 2 cups diced strawberries
- 1 ½ cups heavy whipping cream cold
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F. Grease and flour one 9x13 inch baking pan.
- Whisk flour and baking powder together and set aside.
- Cream butter and the 1 cup sugar together until fluffy and pale yellow in color. Add eggs and the 1/2 teaspoon vanilla extract; beat well.
- Gradually add the flour mixture to the butter mixture and mix until well blended. Pour batter into prepared pan and spread into an even layer.
- Bake at 350°F for 25-30 minutes or until a toothpick inserted in the center comes out clean. Let cool for about 30 minutes.
- To make the strawberry milk, combine the whole milk, condensed milk, evaporated milk, and strawberries together in a blender until smooth. Pierce the cake all over with a fork, then slowly drizzle with the strawberry milk. Refrigerate overnight, at least 8 hours, until most of the liquid has been absorbed.
- To make the whipped cream, beat heavy whipping cream, powdered sugar, and 1 teaspoon vanilla together until medium peaks form. Spread diced strawberries over the top of cake and then top with the whipped cream. Be sure and keep cake refrigerated, enjoy!
Notes
You can also garnish the top of the cake with even more strawberries, or omit them altogether. The cake has a subtle strawberry flavor on its own.
For best cream whipping results, use heavy whipping cream right out of the fridge. You can even chill your bowl and beaters.