Description
This Strawberry Tres Leches Cake is a delightful twist on the classic Latin American dessert. Featuring a moist strawberry-flavored sponge soaked in a rich three-milk mixture and topped with whipped cream and freeze-dried strawberries, it’s the perfect make-ahead dessert to impress your guests.
Ingredients
Scale
Cake
- 1 box strawberry cake mix (plus ingredients required to prepare the cake as per package instructions)
Milk Mixture
- 1 (14-oz) can sweetened condensed milk
- 1 (12-oz) can evaporated milk
- 1 cup half-and-half
Topping
- 2 cups heavy whipping cream
- ½ cup powdered sugar
- 1 tsp vanilla extract
- Crushed freeze-dried strawberries (for garnish)
Instructions
- Prepare the Cake: Follow the instructions on the strawberry cake mix box to prepare the batter. Grease and flour a 9×13 inch baking pan, then bake the cake according to the package directions until a toothpick inserted in the center comes out clean.
- Mix the Milk Soak: In a mixing bowl, combine the sweetened condensed milk, evaporated milk, and half-and-half, stirring until fully blended to create the tres leches mixture.
- Soak the Cake: Once the cake is removed from the oven and still warm, use a fork or skewer to poke numerous holes all over the surface. Slowly and evenly pour the milk mixture over the cake, allowing it to absorb completely. Let the cake cool to room temperature, then cover and refrigerate for at least overnight to soak and chill.
- Prepare the Whipped Topping: When ready to serve, whip together the heavy cream, powdered sugar, and vanilla extract on high speed for 1-2 minutes or until stiff peaks form.
- Assemble and Garnish: Spread the freshly whipped cream evenly over the soaked cake. Sprinkle the top with crushed freeze-dried strawberries for a vibrant, fruity garnish. Slice and serve chilled.
Notes
- Use room temperature ingredients when preparing the cake mix for best results.
- For a stronger strawberry flavor, fold freeze-dried strawberry powder into the whipped cream topping before spreading.
- Ensure the cake is poked with sufficient holes so the milk soaks uniformly.
- The cake is best served the day after soaking to allow full absorption and flavor melding.
- Store any leftovers covered in the refrigerator for up to 3 days.
