Strawberry Tres Leches Cake

Made with rich Plugrà butter, this Strawberry Tres Leches Cake takes indulgence to the next level. A tender vanilla cake is soaked in a luscious three-milk blend, then topped with whipped cream and fresh strawberries for a crowd-pleasing dessert.

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Servings

Prep Time

15 mins

plus 8 hours chilling

Cook Time

30 mins

Recipe by

Olive & Whisk

Vanilla Cake

3 cups (380g)	all-purpose flour
1 tbsp	baking powder
½ tsp	salt
1 cup (22g)	unsalted Plugrà butter, softened
½ cup (120ml)	vegetable oil
1½ cups (300g)	granulated sugar
4	large eggs
1 tbsp	vanilla extract
1 cup (240ml)	whole milk

Tres Leches Soak

1 can (12oz/354ml)	evaporated milk
1 can (14oz/396g)	sweetened condensed milk
1 cup (240ml)	whole milk or heavy cream
1 tsp	vanilla extract

Whipped Cream Topping

2 cups (480ml)	heavy whipping cream, cold
½ cup (60g)	powdered sugar
2 tsp	vanilla extract
	fresh strawberries, for topping

1	Preheat oven to 350°F (175°C). Grease and line a 9x13-inch baking pan.
2	In a medium bowl, whisk together the flour, baking powder, and salt.
3	In a large bowl, cream together the Plugrà butter, vegetable oil, and sugar until light and fluffy.
4	Beat in the eggs one at a time, then mix in the vanilla extract.
5	Add the dry ingredients and milk in alternating batches, mixing just until combined.
6	Pour the batter into the prepared pan and bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool completely in the pan.
7	In a bowl, whisk together the evaporated milk, sweetened condensed milk, whole milk (or cream), and vanilla extract.
8	Poke the cooled cake all over with a fork or skewer, then slowly pour the milk mixture evenly over the cake.
9	Cover and refrigerate for at least 4 hours, or overnight.
10	Just before serving, beat the cold heavy cream with powdered sugar and vanilla extract until stiff peaks form.
11	Spread the whipped cream evenly over the chilled cake and top with fresh strawberries.