This sweet and luscious Strawberries and Cream Tres Leches Cake is a great make-ahead dessert for celebrations!
Prep Time30 minutesmins
Cook Time30 minutesmins
Total Time1 hourhr
Course: Dessert
Cuisine: American
Keyword: cake
Servings: 16Servings
Calories: 475kcal
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Ingredients
Cake
15.25ozvanilla or French vanilla cake mix
½cupmilk
½cupoil
4largeeggs
1cupsour cream
Tres Leche Topping
¾cupsweetened condensed milk
½lbfresh strawberriesstem removed
1tablespoongranulated sugar
¾cupevaporated milk
¾cuphalf and half
Whipped Topping
3cupsheavy whipping cream
1cuppowdered sugar
1 ½teaspoonvanilla extract
½lb fresh strawberriesstem removed and chopped
Instructions
Cake
Preheat the oven to 350℉.
In a large mixing bowl, combine the cake mix, milk, oil, eggs and sour cream. Whisk or beat with a hand mixer until well combined.
Butter or spray with non-stick sprayed 13”x9” baking dish. Pour in and evenly spread the cake batter.
Bake 30-34 minutes or until a knife inserted comes out clean. While the cake is still warm, poke holes over the entire surface.
Tres Leche Topping
While the cake is baking, make the tres leches topping. In a medium bowl, mash strawberries and sugar together with a potato masher or fork until there are no large strawberry pieces remaining.
In a medium bowl, whisk together sweetened condensed milk and the strawberries until smooth. Add evaporated milk and half and half and whisk again until well combined.
Once the cake has finished baking and holes have been poked, evenly pour the tres leches topping over the entire cake.
Whipped Topping
In a large mixing bowl, combine heavy whipping cream, powdered sugar and vanilla extract. Beat on high speed with a hand mixer until stiff peaks form.
Once the cake has completely cooled, evenly spread the whipped topping on top. Garnish with chopped strawberries
Refrigerate at least 2 hours before serving. It’s best if it sits overnight. Slice and serve garnished as desired.