Name: Strawberries and Tres Leches Cake
Prep time: 6 h 20 min
Cook time: 25 min
Total time: 6 h 45 min
Ingredients: 1 1/2 cups all-purpose flour; 2 tsp baking powder; 3/4 tsp kosher salt; 3 extra-large eggs (at room temperature); 1 cup + 5 tbsp granulated sugar; 2 tsp pure vanilla extract; 1/2 cup whole milk; 1 1/4 cup heavy cream; 1 12 oz can evaporated milk; 1 14 oz can sweetened condensed milk; 1/2 tsp pure almond extract; 8 cups sliced fresh strawberries (for serving); Whipped Cream for topping

Ingredients

Scale

1 1/2 cups all-purpose flour
2 tsp baking powder
3/4 tsp kosher salt
3 extra-large eggs (at room temperature)
1 cup + 5 tbsp granulated sugar
2 tsp pure vanilla extract
1/2 cup whole milk
1 1/4 cup heavy cream
1 12 oz can evaporated milk
1 14 oz can sweetened condensed milk
1/2 tsp pure almond extract
8 cups sliced fresh strawberries (for serving)
Whipped Cream for topping

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Instructions

Preheat oven to 350F degrees. Butter a 9 x13x2 inch baking pan.
Sift flour, baking powder, and salt into a small bowl and set aside. Beat the eggs with the paddle attachment of a KitchenAid on medium-high speed for 10 minutes until light yellow and fluffy. Reduce the speed to low and slowly add half of the flour mixture, then the whole milk and then the rest of the flour mixture. Mix with a spatula to make sure the batter is incorporated well. Pour the batter into the prepared pan, making sure the top is smooth and bake for 25 minutes, or until the cake springs back when lightly touched and a toothpick comes out clean when inserted in the middle. Allow the cake to cool for 30 minutes.
In a 4-cup liquid measuring cup, whisk together the heavy cream, evaporated milk, sweetened condensed milk, and almond extract. Using a straw, bamboo skewer or cake pop stick, poke holes all over the cake and slowly pour the milk mixture over the cake, allowing the milk to absorb completely into the cake before adding more milk. Cover the cake with a lid or plastic wrap and store in the fridge for at least 6 hours or 5 days in advance.
When you’re ready to serve, toss your strawberries (or berries of your choice) with the remaining 5 tbsp of granulated sugar. Cut the cake into squares and top with berries, whipped cream (homemade or store bought) and serve.

Notes

This can be made 5 days in advance – just store it in fridge. You can always leave the almond extract out of the cake and add it to some homemade whipped cream instead.

Recipe Source: Food Network Magazine 2017

Prep Time: 6 hours 20 minutes
Cook Time: 25 minutes
Category: Baking, Cake, Dessert