Description
A moist and creamy strawberry-infused tres leches cake topped with fresh strawberries.
Ingredients
Scale
For the Crust:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 5 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup whole milk
- 1 cup fresh strawberries, pureed
- 1 (14 oz) can sweetened condensed milk
- 1 (12 oz) can evaporated milk
- 1 cup heavy cream
- 1 cup fresh strawberries, sliced (for topping)
Instructions
1. Prepare the Crust:
- Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch baking dish.
- In a bowl, whisk together flour, baking powder, and salt. Set aside.
- In a large bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, then stir in vanilla.
- Alternately add the flour mixture and whole milk to the butter mixture, beginning and ending with flour.
- Fold in strawberry puree, then pour batter into the prepared baking dish. Bake for 25-30 minutes or until a toothpick comes out clean.
- While cake is baking, mix sweetened condensed milk, evaporated milk, and heavy cream in a bowl.
- Once cake is done, let it cool for 10 minutes. Poke holes all over the cake with a fork, then slowly pour the milk mixture over the cake.
- Refrigerate for at least 4 hours or overnight. Top with sliced strawberries before serving.
Notes
You can customize the seasonings to taste.