Description
A deliciously moist tres leches cake infused with creamy strawberry ice cream, perfect for any occasion!
Ingredients
Scale
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup sugar
- 5 large eggs
- 1/3 cup whole milk
- 1 teaspoon vanilla extract
- 1 can (14 oz) sweetened condensed milk
- 1 can (12 oz) evaporated milk
- 1 cup heavy cream
- 2 cups strawberry ice cream
- 1 cup fresh strawberries, sliced
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan.
- In a large bowl, whisk together flour, baking powder, and salt.
- In another bowl, beat sugar and eggs until light and fluffy. Gradually mix in the flour mixture.
- Stir in milk and vanilla extract until combined.
- Pour the batter into the prepared pan and bake for 25-30 minutes or until a toothpick comes out clean.
- Let the cake cool, then poke holes all over the top with a fork.
- In a separate bowl, whisk together sweetened condensed milk, evaporated milk, and heavy cream.
- Pour the milk mixture over the cooled cake, ensuring it soaks in.
- Refrigerate for at least 4 hours or overnight to set.
- Before serving, top with strawberry ice cream and fresh strawberries.
Notes
- This cake can be made a day in advance for best flavor and texture.
- Feel free to substitute other flavors of ice cream if desired.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 22g
- Sodium: 160mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 150mg