Tres Leches & Strawberry Cake

Ingredients

For the Cake:
1½ cups (191 grams) cake flour
1 teaspoon baking powder
½ teaspoon kosher salt
½ cup (113 grams) unsalted butter, room temperature
1 cup + 2 tablespoons (227 grams) granulated sugar
5 eggs
1½ teaspoons vanilla extract

1 Pint fresh strawberries, capped & thinly sliced

For the Three-Milk Glaze:
1 (12-ounce) can evaporated milk
1 (14-ounce) can sweetened condensed milk
1 cup (237 ml) half-and-half

For the Whipped Cream:
2 cups (473 ml) heavy cream
1 cup + 2 tablespoons (227 grams) granulated sugar
1 teaspoon vanilla extract

1. Make the Cake: Preheat the oven to 350 degrees F. Grease a 9x13-inch baking pan; set aside.

2. In a medium bowl, whisk together the cake flour, baking powder and salt; set aside.

3. Beat the butter with an electric mixer on medium speed until fluffy, about 1 minute. Decrease the speed to low and with the mixer still running, gradually add the sugar over 1 minute. Stop to scrape down the sides of the bowl, if necessary. Add the eggs, 1 at a time, and mix to thoroughly combine. Add the vanilla extract and mix to combine. Add the flour mixture to the batter in 3 batches and mix just until combined. Transfer the batter to the prepared pan and spread into an even layer. (This will appear to be a very small amount of batter.)

4. Bake for 20 to 25 minutes, or until the cake is lightly golden and reaches an internal temperature of 200 degrees F. Remove the cake to a cooling rack and allow to cool for 30 minutes. Poke the top of the cake all over with a skewer or fork. Allow the cake to cool completely and then prepare the glaze.

5. Make the Three-Milk Glaze: In a 4-cup measuring cup, whisk together the evaporated milk, sweetened condensed milk and the half-and-half. Once combined, slowly pour the glaze evenly over the cake. Refrigerate the cake for at least four hours, or overnight.

6. Make the Whipped Cream: Using an electric mixer, whisk together the heavy cream, sugar and vanilla on low speed until stiff peaks form. Increase to medium speed and whip until thick. Spread sliced strawberries over top of cake. Spread the topping over the strawberries and allow to chill in the refrigerator until ready to serve. 

Recipe adapted from Brown Eyes Baker

Enjoy!

Tres Leches Cake with Strawberries & Whipped Cream

Ingredients

1 1/2 c all-purpose flour
2 tsp baking powder
3/4 tsp kosher salt
4 large eggs, room temperature
1 c plus 5 T granulated sugar
2 tsp pure vanilla extract
1/2 c whole milk
1 1/4 c heavy cream
1 12-oz. can evaporated milk
1 14-oz. can sweetened condensed milk
1/2 tsp pure almond extract
Seeds scraped from 1 vanilla bean
8 cups sliced, fresh strawberries
Whipped Cream

Preheat oven to 350*. Butter a 9 x 13 baking pan.
Sift flour, baking powder, and salt into a small bowl and set aside. Place the eggs, 1 cup of sugar, and the vanilla in the bowl of an electric mixer fitted with the paddle attachment and beat on medium-high speed for 10 minutes (very important) until light yellow and fluffy. Reduce the speed to low and slowly add half the flour mixture, then the milk, and finally the remaining flour mixture. Mix with a rubber spatula to be sure the batter is well mixed. Pour the batter into the prepared pan, smooth the top, and bake for 25 minutes, until the cake springs back when touched lightly in the middle and a cake tester comes out clean. Set aside to cool in the pan for 30 minutes.

In a 4-cup liquid measuring cup, whisk together the heavy cream, evaporated milk, sweetened condensed milk, almond extract, and vanilla seeds. Using a bamboo skewer, poke holes all over the cooled cake and slowly pour the cream mixture over the cake, allowing it to be absorbed completely before continuing to pour on more of the mixture. Cover the cake with plastic wrap and refrigerate for at least 6 hours or overnight.

To serve, toss the strawberries with 5 tablespoons of granulated sugar (optional). Cut the cake into squares, and place on dessert plates. Surround the cake with the strawberries, put a dollop of cream on top, and serve!

Recipe adapted from The Ina Garten 'make it ahead' cookbook.