Directions:
- Preheat oven to 350°F (175°C). Grease and flour a 9 x 13-inch baking dish.
- Combine flour, baking powder, and salt in a mixing bowl. Set aside.
- In a separate bowl, mix the egg yolks and 3/4 cup granulated sugar until light and creamy.
- Stir milk and vanilla extract until well mixed.
- Gradually fold the dry ingredients into the egg yolk mixture until just incorporated.
- In a separate clean mixing bowl, whisk the egg whites until soft peaks form. Gradually add remaining 1/4 cup granulated sugar and continue whisking until stiff peaks form.
- Gently fold the whipped egg whites into the cake batter until evenly mixed.
- Pour the batter into the prepared baking dish and spread it evenly.
- Bake in the preheated oven for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- While the cake is baking, prepare the tres leches mixture by combining evaporated milk, sweetened condensed milk, and cream in a mixing bowl. Whisk until well mixed. Set aside.
- Once the cake is baked, remove it from the oven and let it cool slightly in the baking dish.
- Use a fork or skewer to poke holes in the surface of the warm cake.
- Slowly pour the tres leches mixture over the warm cake and let it absorb evenly. Cover cake with plastic wrap and refrigerate for at least 4 hours or overnight to allow flavors to blend and cake to absorb liquid.
- Before serving, prepare whipped cream by mixing heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
- Spread whipped cream on top of the cooled cake and garnish with sliced strawberries.
- Slice the Strawberry Tres Leche Cake and serve chilled for creamy, delicious goodness.
- Cover leftover cake with plastic wrap and store in the refrigerator for up to 3 days.
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