Strawberry Tres Leches Cake 

Baking spray for cake 1 1/2 cups all-purpose flour 2 tsp baking powder Add 1 tsp kosher salt to 3 large room-temperature egg 1 cup granulated sugar 1 tbsp pure vanilla 1/2 cup room-temperature whole milk  

INGREDIENTS

Strawberry Milk 1 pound hulled, quartered strawberries, plus garnish slice 1/4 cup granulated sugar One 12-ounce evaporated milk can 1 14-ounce sweetened condensed milk Can Add 1/2 cup heavy whipping cream and whip topping to taste.  

Start with a 350°F oven. Spray a 13-x-9-inch baking dish lightly with baking spray; set aside.   

Combine flour, baking powder, and salt in a bowl. Beat eggs, sugar, and vanilla in a stand mixer bowl with the paddle attachment on medium speed for 10 minutes until light, frothy, and nearly doubled.   

Mix half the flour mixture on low speed until just combined. Slowly stir in the milk, then the rest of the flour. Pour batter into pan.   

Bake a golden cake for 25–30 minutes in a preheated oven until a log inserted into the center comes out clean.Let cool 20 minutes on a wire rack in the pan after baking.   

For the strawberry milk, mix the strawberries and sugar in a small basin until coated, stirring occasionally. Rest 10 minutes at room temperature.   

Blend until smooth, about 30 seconds. Using a fine mesh strainer, pour the puree into a large bowl, discarding nuts and seeds.    

Stir 1 cup of pureed strawberry puree (keep the remainder for later), evaporated milk, and heavy cream in a large bowl until mixed.   

Pour the strawberry-ilk mixture equally over the cooled cake after poking holes with a wooden skewer or goose teeth. Refrigerate for 4–12 hours under plastic wrap.  

Place whipped topping and cut strawberries over top before serving.   

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