Strawberry Tres Leches
Craving a taste of Latin America? Dive into the world of Strawberry Tres Leches cake, a delightful twist on the classic Mexican dessert that's sure to satisfy your sweet tooth.
Ingredients
Sponge Cake
- 15.25 oz vanilla or strawberry box cake mix
- 15.25 cup (120 ml) whole milk
- ½ cup (120 ml) vegetable oil
- 4 large eggs, room temperature
- 1 cup (240 g) sour cream, room temperature
Strawberry Milk Mixture
- ½ pound fresh strawberries, cleaned, hulled and halved
- 1 tablespoon (13 g) granulated sugar
- 14 oz sweetened condensed milk
- 1¼ cups (300 ml) whole milk
- ¼ cup (60 ml) half and half or heavy cream
Topping
- 1 cup (240 ml) cold heavy cream
- 2-4 tablespoons granulated sugar, to taste
- 1-2 cups fresh sliced strawberries for garnish
Instructions
9x13 inch Baking Pan
- A rectangular baking pan is essential for creating the perfect depth for your soaked cake.
Parchment Paper
- To line the pan and ensure easy removal of the cake.
Electric Mixer
- A hand or stand mixer will help achieve the perfect cake batter and whipped topping.
Food Processor or Blender
- For pureeing the strawberries into the milk mixture.
Mixing Bowls
- Various sizes for preparing the different components.
Mesh Strainer
- To ensure a smooth strawberry milk mixture when pouring over the cake.
Wooden Skewer or Fork
- For poking holes in the cake to allow the milk mixture to soak in thoroughly.
Plastic Wrap
- To cover the cake while it soaks in the refrigerator.