Strawberry Tres Leches Cake
Yes, using frozen strawberries for strawberry tres leches cake means you can enjoy it any time of year. Whole hulled frozen berries work best here. Thaw them first and drain off any liquid. Then, chop the strawberries, setting aside half and pureeing the rest.
Ingredients
- 4 large eggs, room temperature, separated
- 1 pound fresh strawberries, divided
- 1 cup sugar
- 1/2 cup tequila
- 1/2 cup butter, melted
- 1 teaspoon vanilla extract
- 1-3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup confectioners' sugar
- 1 teaspoon cream of tartar
- 1 can (14 ounces) sweetened condensed milk
- 1/2 cup 2% milk
- 1/4 cup evaporated milk
- 1/4 cup heavy whipping cream
- 1 container (8 ounces) frozen whipped topping, thawed
- sliced fresh strawberries
Directions
- Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Grease and flour a 13x9-in. baking pan. Preheat oven to 375°.
- Meanwhile, finely chop strawberries. Reserve 1 cup, place remaining strawberries into a blender. Cover and process until pureed.
- Beat sugar, tequila, butter, egg yolks and vanilla until well blended. Combine flour, baking soda and salt; gradually beat into yolk mixture until blended.
- Add confectioners' sugar and cream of tarter to egg whites; beat with clean beaters until stiff peaks form. Fold into batter. Fold in reserved 1 cup finely chopped strawberries. Transfer to prepared pan.
- Bake until a toothpick inserted in the center comes out clean, 18-20 minutes. Place pan on a wire rack. With a wooden skewer, poke holes in cake about 1/2 in. apart.
- In a small saucepan, heat condensed milk, 2% milk, evaporated milk, whipping cream and reserved strawberry puree until well combined, about 3-5 minutes. Drizzle over cake; let stand for 30 minutes. Refrigerate for 2 hours before serving.
- Spread whipped topping over cake, cut into squares. Garnish with fresh sliced strawberries.
