Ingredients with Measurements:
- 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
- 1/2 cup sweetened condensed milk
- 1/2 cup evaporated milk
- 1 cup heavy cream
- 1/2 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 1 pound fresh strawberries, hulled and sliced
Special equipment needed:
- 9x13 inch baking dish
- Electric mixer
Step-by-step instructions:
1. Preheat oven to 350°F. Grease a 9x13 inch baking dish.
2. In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
3. In a large bowl, cream together butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
4. Gradually add flour mixture to butter mixture, alternating with whole milk. Mix until just combined.
5. Pour batter into prepared baking dish and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
6. In a large bowl, whisk together sweetened condensed milk, evaporated milk, and heavy cream. Pour mixture over the warm cake, making sure to cover the entire surface. Let cake cool to room temperature.
7. In a medium bowl, beat powdered sugar, vanilla extract, and heavy cream until stiff peaks form. Spread whipped cream over the top of the cake.
8. Arrange sliced strawberries on top of the whipped cream.
9. Chill cake in the refrigerator for at least 2 hours before serving.
Time:
Preparation time: 20 minutes
Cooking time: 25-30 minutes
Chilling time: 2 hours
Temperature:
350°F
Serving size:
12 servings
Nutritional information:
Calories: 390
Fat: 20g
Saturated Fat: 12g
Cholesterol: 135mg
Sodium: 190mg
Carbohydrates: 47g
Fiber: 1g
Sugar: 34g
Protein: 7g
Substitutions for ingredients:
- Whole milk can be substituted with 2% or skim milk.
- Heavy cream can be substituted with whipped topping.
- Fresh strawberries can be substituted with other fresh berries or canned fruit.
Variations:
- Replace strawberries with other fruits, such as peaches, blueberries, or raspberries.
- Add a layer of caramel or chocolate sauce between the cake and the milk mixture.
- Use a different type of cake, such as chocolate or vanilla.
Tips and tricks:
- Make sure to poke holes in the cake before pouring the milk mixture over it to ensure even absorption.
- Chill the cake for at least 2 hours before serving to allow the milk mixture to fully soak into the cake.
- Use a serrated knife to cut the cake for clean slices.
Storage instructions:
Store leftover cake in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat individual slices in the microwave for 10-15 seconds or until warm.
Presentation ideas:
Serve slices of cake on a plate with a dollop of whipped cream and a few sliced strawberries on top.
Garnishes:
Fresh mint leaves or chocolate shavings can be used as garnish.
Pairings:
Serve with a cup of coffee or tea.
Suggested side dishes:
Fresh fruit salad or a green salad would pair well with this cake.
Troubleshooting advice:
- If the cake is too dry, make sure to poke enough holes in it before pouring the milk mixture over it.
- If the cake is too wet, reduce the amount of milk mixture used.
Food safety advice:
Make sure to refrigerate the cake after adding the milk mixture to prevent bacterial growth.
Food history:
Tres leches cake is a traditional Latin American dessert that originated in Mexico.
Flavor profiles:
This cake is sweet and creamy with a hint of vanilla and fresh strawberries.
Serving suggestions:
Serve chilled for best results.
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Region: Mexican