Ingredients

For the Cake:

  • 1 ½ cups all-purpose flour
  • 1 ½ tsp baking powder
  • ¼ tsp salt
  • ½ cup unsalted butter, softened
  • 1 cup granulated sugar
  • 4 large eggs
  • 1 tsp vanilla extract
  • ½ cup whole milk

For the Tres Leches Soak:

  • 1 cup whole milk
  • 1 (14 oz) can sweetened condensed milk
  • 1 (12 oz) can evaporated milk
  • ½ tsp vanilla extract

For the Whipped Cream Topping:

  • 2 cups heavy whipping cream
  • ½ cup powdered sugar
  • 1 tsp vanilla extract

For the Strawberry Topping:

  • 1 lb fresh strawberries, hulled and sliced
  • ¼ cup granulated sugar
  • 1 tbsp lemon juice

Equipment

  • 9×13-inch baking dish
  • Mixing bowls
  • Whisk or electric mixer
  • Measuring cups and spoons
  • Spatula
  • Fork or skewer (for poking holes)

Instructions

Prepare the Cake:

  1. Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish.
  2. In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
  3. In a large bowl, cream the butter and sugar until light and fluffy (about 2-3 minutes with an electric mixer).
  4. Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
  5. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, starting and ending with the dry ingredients (flour, milk, flour, milk, flour). Mix until just combined.
  6. Pour the batter into the prepared baking dish and smooth the top.
  7. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
  8. Let the cake cool completely in the dish (about 1 hour).

Prepare the Tres Leches Soak:

  1. In a medium bowl, whisk together whole milk, sweetened condensed milk, evaporated milk, and vanilla extract until smooth.
  2. Poke holes all over the cooled cake using a fork or skewer.
  3. Slowly pour the milk mixture over the cake, ensuring it soaks evenly. Cover and refrigerate for at least 4 hours, or overnight, to allow the cake to absorb the milk.

Prepare the Strawberry Topping:

  1. In a bowl, combine sliced strawberries, sugar, and lemon juice. Stir gently and let sit for 15-20 minutes to release juices.
  2. Refrigerate until ready to serve.

Prepare the Whipped Cream Topping:

  1. In a large bowl, whip the heavy cream, powdered sugar, and vanilla extract with an electric mixer on medium-high speed until soft peaks form (about 3-4 minutes).
  2. Spread the whipped cream evenly over the chilled cake.

Assemble and Serve:

  1. Spoon the strawberry topping (with juices) over the whipped cream layer or serve on the side.
  2. Slice and serve chilled. Store leftovers in the refrigerator for up to 3 days.

Tips:

  • For best results, let the cake soak overnight for maximum flavor and moisture.
  • Use fresh, ripe strawberries for the best taste.
  • If desired, garnish with fresh mint leaves for a pop of color.

Servings:

  • Serves 12-15