1 box of vanilla cake mix (or 1 recipe for a 9×13 cake)
4 large eggs
1 cup whole milk
1 teaspoon vanilla extract
1/2 cup unsalted butter, melted
For the Tres Leches Mixture:
1 can (12 oz) evaporated milk
1 can (14 oz) sweetened condensed milk
1/2 cup heavy cream
For the Whipped Cream Topping:
1 cup heavy cream
1/4 cup powdered sugar
1 teaspoon vanilla extract
For the Strawberry Topping:
1 pint fresh strawberries, hulled and sliced
1 tablespoon sugar (optional, for macerating)
Instructions
Bake the Cake:
Preheat your oven to 350°F (175°C).
Grease and flour a 9×13-inch baking dish.
Prepare the vanilla cake mix according to package instructions (or use your homemade cake recipe). Pour the batter into the prepared pan and bake according to the package instructions, usually about 25-30 minutes. Let the cake cool completely in the pan.
Make the Tres Leches Mixture:
In a bowl, whisk together the evaporated milk, sweetened condensed milk, and heavy cream. Set aside.
Soak the Cake:
Once the cake has cooled, use a fork or skewer to poke holes all over the top of the cake.
Slowly pour the tres leches mixture over the cake, allowing it to soak in. Let it sit for at least 30 minutes so the cake absorbs the milk mixture. You can refrigerate it for a few hours for the best results.
Whip the Cream:
In a mixing bowl, beat the heavy cream with powdered sugar and vanilla extract until stiff peaks form. This will be the whipped cream topping for the cake.
Prepare the Strawberries:
Slice the strawberries and place them in a small bowl. If desired, toss with 1 tablespoon of sugar to macerate and bring out their juices. Let sit for about 10 minutes.
Assemble the Cake:
Spread the whipped cream evenly over the soaked cake.
Top with the sliced strawberries, arranging them as desired.
Serve:
Slice the cake and serve chilled for a refreshing, creamy dessert. Enjoy!
