Tres Leches Cake
Milk-soaked cake, start to finish — Tres Leches Strawberry Cake, Pumpkin Tres Leches, Banana Pudding Tres Leches, Pastel de Tres Leches — for potlucks.
★ dessert
dessertTres Leches Strawberry Cake
Delicious spin on traditional tres leches cake that tastes very similar to everyone’s favorite strawberry shortcake ice cream bars!
Toasty MarshIngredients
- 2 Boxes Strawberry Cake Mix
- 1 Can Sweetened Condensed Milk
- 1 can Evaporated Milk
- 1/2 cup Whole Milk
- 2 Heaping Scoops Strawberry Nesquik
- 4 Cups Whipped Cream
- 2 Sleeves Crushed Golden Oreos
- 1 Box Strawberry Jell-O
- 9-12 Fresh Strawberries
- 1/4 Cup Butter
Instructions
- 1Mix cake mix and bake as directed. Allow to cool.
- 2Poke holes all over cake with fork or end of round ladle.
- 3Combine milks and nesquik until fully incorporated. Pour mixture over cooled cakes.
- 4Wrap/cover with Saran Wrap and place in fridge for at least 2 hours, but as long as overnight.
- 5Crush cookies then add butter and Jell-O in bowl or gallon bag.
- 6Top cake with whipped cream and crushed cookie mixture. Add dollops of whipped cream in even rows. Add a fresh strawberry atop each dollop and serve.
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Open in Pepper →The Cake That Soaks Up Everything
A tres leches cake looks plain sitting on the counter, then you cut into it and the whole thing is soft and sweet all the way through. It's the kind of dessert you make the night before and stop worrying about.
Cooks on Pepper reach for these when there's a birthday, a church potluck, or a Sunday dinner with too many people coming and one pan has to feed all of them.
Every recipe here starts with a poked cake and a milk mixture poured over top, from the Tres Leches Strawberry Cake to Pumpkin Tres Leches Cake, Banana Pudding Tres Leches Cake, Oreo Tres Leches Cake, and a classic Pastel de Tres Leches.
Quick Tips
- 1
Poke holes while warm
Use a fork or the handle of a wooden spoon to poke holes every inch or so about 10 minutes after the cake comes out of the oven.
- 2
Pour the milk slowly
Add the three-milk mixture in two or three rounds, waiting 5 minutes between pours so it soaks in instead of pooling.
- 3
Chill at least four hours
Cover and refrigerate 4 hours or overnight; the cake firms up and slices clean instead of falling apart.
- 4
Whip the topping cold
Beat 2 cups of heavy cream straight from the fridge until soft peaks form, then spread it on right before serving.
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