Tres Leches Cake with Strawberries and Whipped Cream
Servings: 9-16 slices
Tres Leches Cake
2cupsall purpose flour
1stick½ cup unsalted butter, room temperature, cut in pieces
Whipped Cream Topping
1½cupsheavy whipping cream
To make Tres Leches Cake:
Heat oven to 350 degrees F.
With butter, grease 8-inch, square cake pan and cover the bottom with parchment paper. Grease the paper too, and lightly dust pan with flour.
Sift flour, baking soda, sugar and salt in bowl of stand mixer. With paddle attachment, blend on slow for 10 seconds.
In small bowl, lightly whisk eggs with 1/4 cup of the milk and vanilla extract; set aside.
To the dry mixture, add the butter and beat on low for about a minute until combined. Slowly add the remaining 1/2 cup milk until incorporated into dry ingredients.
Increase speed to medium and blend for about 1 1/2 minutes until you have a thick, smooth batter.
Add egg/milk mixture in three parts on medium speed, scraping down sides and bottom at least once. Beat for another 30 seconds until batter looks airy and smooth.
Pour batter into pan.
Bake for about 30 minutes, until light golden brown and toothpicks come out dry when inserted in the top center. Remove from oven and let cool in pan for 10 minutes, and then on wire rack until room temperature.
To make Whipped Cream Topping:
Beat heavy cream and granulated sugar until stiff peaks. Add vanilla extract and beat 30 seconds until combined.
Generously cover cake with whipped cream and smooth to desired look. Top with sliced strawberries.
Nutrition information calculated based on a 16-slice yield.