Strawberry Tres Leches Cake Tell a Friend

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Number of Servings:

Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.

Ingredients:

Cake
  • 1 boxes - white cake mix (15.25 oz)
  • 1/2 cups - vegetable oil
  • 4 - large egg whites
  • - softened butter, for greasing pan
  • 16 ounces - fresh strawberries
  • 1/2 cups - heavy cream
  • 1 cans - sweetened condensed milk (14 oz)
  • 1/2 cups - evaporated milk
  • Topping
  • 1 1/2 cups - heavy cream
  • 1/4 cups - confectioners' sugar
  • 1 teaspoons - pure vanilla extract OR vanilla bean paste
  • 1/4 teaspoons - salt
  • Directions:

    Preheat oven to 350 degrees F. In a large bowl, whisk cake mix, oil, and 1-1/4 cups water until smooth.

    In a large bowl, using an electric mixer, beat egg whites at medium speed until stiff peaks form, about 3 minutes. Carefully fold egg whites into cake batter just to blend.

    Gently pour batter into buttered 9-by-13-inch glass or ceramic baking dish. Bake until cake is light brown on top and springs back when touched in the center, about 35 to 40 minutes. Let cool in dish on a wire rack for 1 hour.

    Steam half of the strawberries and place in blender with 1/2 cup of cream, the sweetened condensed milk and evaporated milk. Blend on high until smooth. Pour through a strainer into a bowl or pitcher.

    Using a skewer, poke holes all over the cake, through to the pan bottom. Slowly pour the strawberry milk mixture over top and let it soak into the cake. Cover cake and refrigerate at least 4 hours or overnight.

    In a large bowl, using electric mixer, beat remaining 1-1/2 cups cream at high speed until soft peaks form. Beat in the sugar, vanilla and salt. Top cake with the whipped cream. Stem and slice the remaining strawberries and scatter over top of cake.

    Brief Description

    Boxed white cake mix is the base of this vanilla cake with creamy goodness and strawberries.

    Main Ingredient:

    box white cake mix

    Category:  Cakes

    Cuisine:  Mexican

    Prep Time: 5 hour(s) 30 min
    Cook Time: 35 min

    Source

    Rachael Ray magazine

    Posted By:

    cookingmama

    Posted On:

    July 22, 2018

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