Strawberry Tres Leches Cake

Ingredients:

For the cake:

1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
5 large eggs
1 teaspoon vanilla extract
1/2 cup whole milk
1/2 cup fresh strawberries, pureed
For the tres leches mixture:

1/2 cup whole milk
1/2 cup heavy cream
1/2 cup sweetened condensed milk
1/2 cup evaporated milk
For the whipped cream topping:

1 cup heavy cream
1 tablespoon powdered sugar
1 teaspoon vanilla extract
1/2 cup fresh strawberries, diced
Directions:

Preheat the oven to 350°F (175°C). Grease and flour a 9x13-inch baking dish.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large mixing bowl, beat the softened butter and sugar until light and fluffy, about 3-4 minutes.
Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
Gradually add the dry ingredients to the butter mixture, alternating with the whole milk and pureed strawberries. Begin and end with the dry ingredients, mixing until just combined.
Pour the batter into the prepared baking dish and smooth the top. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely in the pan.
In a medium bowl, whisk together the whole milk, heavy cream, sweetened condensed milk, and evaporated milk.
Once the cake is cool, poke holes all over the surface using a fork or skewer. Slowly pour the tres leches mixture over the cake, allowing it to absorb.
Refrigerate the cake for at least 2 hours, or overnight, to let the flavors meld.
For the whipped cream topping, beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
Spread the whipped cream evenly over the top of the cake and garnish with diced strawberries.
Serve chilled and enjoy!
Prep Time: 20 minutes | Cooking Time: 35 minutes | Total Time: 2 hours 55 minutes

Kcal: 310 kcal | Servings: 12 servings