Strawberry Tres Leches Cake

• Vegetarian

• Produce

  • 2 cups Strawberries
  • 1 Strawberries

• Refrigerated

  • 5 Eggs, large

• Canned Goods

  • 1 (12 ounce can Evaporated milk

• Baking & Spices

  • 1 9/16 cups 6 3/4 ounces cake flour
  • 1 tsp Baking powder
  • 1/2 tsp Kosher salt
  • 1/4 cup Powdered sugar
  • 8 oz Sugar
  • 1 1/2 tsp Vanilla extract

• Dairy

  • 1 2 cup unsalted butter (1 stick, unsalted
  • 1 (14 ounce can Condensed milk, sweetened
  • 1 cup Half and half
  • 2 cups Heavy cream

Found on themerchantbaker.com

Description

Ingredients

• 6 3/4 ounces cake flour, (about 1 and 1/2 cups + 1 Tablespoon)
• 1 teaspoon baking powder
• 1/2 teaspoon kosher salt
• 1/2 cup unsalted butter (1 stick), room temperature
• 8 ounces sugar (1 cup)
• 5 large eggs, room temperature
• 1 1/2 teaspoons vanilla extract
• 1 (12 ounce) can evaporated milk
• 1 (14 ounce) can sweetened condensed milk
• 1 cup half and half
• 2 cups chopped or sliced strawberries
• 2 cups heavy cream
• 1/4 cup powdered sugar
• 1 teaspoon vanilla
• Additional strawberries for garnish

Directions

• Preheat oven to 350 degrees F. Lightly grease and flour a 13 x 9 pan. Set aside.
• Whisk together the cake flour, baking powder and salt in a medium bowl and set aside.
• In a mixing bowl, (using paddle attachment) beat butter on medium speed until fluffy, about 1 minute.
• Decrease speed to low and very gradually add sugar (this should take a good minute) scraping sides of bowl as necessary.
• Add the eggs, one at a time mixing thoroughly after each addition. Add the vanilla and mix until combined.
• Add the flour mixture in thirds and mix just until combined after each addition. Scrape bowl as necessary and dont over beat.
• Transfer the batter to prepared pan and spread evenly. This will be thin layer of batter.
• Bake for 18-25 minutes until lightly golden. If you have a thermometer, the cake will be done when its internal temperature registers 200 degrees. Mine took about 18-20 minutes.
• Place cake on a cooling rack and allow to cool for 30 minutes. Then, poke the top of the cake all over with a skewer or a fork. I used a skewer this time, but found that the fork was much more effective. Be thorough with poking the cake. Any areas without enough holes will not absorb the glaze as well as the areas that have a lot.
• Allow cake to cool completely.
• Make the glaze by combining the evaporated milk, sweetened condensed milk and half and half in a liquid measuring cup. Whisk to thoroughly combine, then slowly pour the mixture over the entire cake.
• Cover and refrigerate overnight.
• The next day, most, if not all of the liquid should have been absorbed by the cake.
• Arrange chopped or sliced strawberries all over top of cake.
• Place the heavy cream, powdered sugar and vanilla into a mixing bowl and using whisk attachment or electric mixer, beat to stiff peaks. Spread or pipe the topping on the cake and allow to chill in refrigerator until ready to serve. Garnish with additional strawberries, if desired.