Strawberry Leches Cake

This cake is inspired by summer time, tres leches, and strawberry shortcakes. While tres leches cake is typically made in a pan and soaked with three types of milk, I wanted this cake to stand on its own yet still be moist. I incorporated fresh strawberries into the cake base by pouring a strawberry milk mixture over it, creating what I’m calling a Strawberry Leches Cake (Strawberry Milk Cake). I made it for a brunch I hosted and it was absolutely delicious! ♡

Ingredients:

For the Cake:

• 1 cup all-purpose flour

• 1 teaspoon baking powder

• 1/4 teaspoon salt

• 1/2 cup unsalted butter, softened

• 1 cup granulated sugar

• 2 large eggs

• 1 teaspoon vanilla extract

• 1/2 cup whole milk

For the Strawberry Milk Soak:

• 1/3 cup chopped strawberries

• 1/3 cup whole milk

For the Topping:

• 1 cup heavy whipping cream

• 3 tablespoons granulated sugar

• 1 teaspoon vanilla extract (optional)

• 1-2 tablespoons vanilla pudding mix (from a packet)

• 1 cup strawberries, sliced

• 1 tablespoon granulated sugar

Instructions:

1. Prepare the Cake:

   1. Preheat your oven to 350°F (175°C).

   2. In a bowl, whisk together the flour, baking powder, and salt.

   3. In a separate large bowl, beat the butter and sugar until light and fluffy.

   4. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.

   5. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.

   6. Pour the batter into the prepared pan and smooth everything out.

   7. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely in the pan.

2. Prepare the Strawberry Milk Soak:

   1. Blend the chopped strawberries and milk until smooth.

   2. Once the cake is cooled, use a fork or skewer to poke holes all over the top of the cake.

   3. Slowly pour the strawberry milk over the cake, allowing it to soak in. Let the cake sit for about 30 minutes to absorb the milk. I refrigerated it overnight.

3. Prepare the Stabilized Whipped Cream:

   1. In a large bowl, whip the heavy cream until it starts to thicken. I left the empty bowl to cool inside the fridge for 30 minutes prior to starting on my whipped cream. I think this really helped with whipping the cream and forming the peaks.

   2. Add the granulated sugar, vanilla extract (optional), and vanilla pudding mix after soft peaks start forming.

   3. Continue whipping until stiff peaks form.

4. Prepare the Macerated Strawberries:

   1. In a bowl, combine the sliced strawberries and granulated sugar. Let them macerate for about 15-20 minutes.

5. Assemble and Serve the Cake:

   1. Spread the whipped cream evenly over the top of the cake. Make sure the cake is still cold as it helps with making sure nothing starts falling apart on you.

   2. Arrange the macerated strawberries on top of the whipped cream.

   3. I garnished it with some mint to add a touch of greenery.

   4. Let the cake come to room temperature and then serve. And enjoy!