• Tres Leches Cake With Strawberries

    Our daughter, Julie, actually made this Tres Leches Cake for her dad and then added strawberries to the top of it. Needless to say, it was delicious!

    TRES LECHES WITH STRAWBERRIES

    Ingredients

    1 1/2 cups all-purpose flour
    1 teaspoon baking powder
    1/2 cup butter
    1 cup sugar
    5 eggs
    1/2 teaspoon vanilla
    2 cups milk
    14 oz. Eagle Brand Milk
    12 oz. evaporated milk
    1 1/2 cups whipping cream
    1 cup sugar
    1 teaspoon vanilla

    Preparation

    Preheat oven to 350 degrees.

    1. Butter and flour a 9×13 pan.

    2. Sift flour and baking powder and set aside.

    3. Beat butter and 1 cup sugar until creamy. Add eggs one at a time.

    4. Beat in vanilla.

    5. Add flour mixture to butter mixture in small amounts until blended.

    6. Pour into baking pan.

    7. Bake for 30 minutes.

    8. Put holes in top of slightly warm cake with a fork.

    9. Mix well the milk, Eagle Brand, and evaporated milk and pour over the top of the cake.

    10. Whip the whipping cream with the last cup of sugar and the teaspoon of vanilla until stiff. Put on top of cake and refrigerate until ready to serve.

    DELICIOUS!

    About Fredda Jones

    Fredda Davis Jones was raised “in the country” in Comanche County and learned very early that creativity and innovation are traits that can flourish even in small-town Texas and that with enough effort, indeed nothing is impossible, including being married to the same man for over 40 years! Rickey and Fredda have 2 children, 5 grandchildren, and a crazy life that includes sitting in the bleachers several times a week. The rest of her time is spent creating great content for texansunited.com and marketing small-town Texas.
    This entry was posted in Desserts, Our Texas Recipes and tagged , , , , . Bookmark the permalink.

    One Response to Tres Leches Cake With Strawberries

    1. Bruce Nieman-Runner says:

      I am so happy to have found this recipe! My cousin, Claude, married a nice Mexican girl who used to bring Tres Leches to family potlucks. I love how cool and moist and refreshing it is. You don’t see it on menus around here, and ever since Claude and Alicia moved to West Virginia and joined a church of snake handlers, we don’t see them much. (They think that anyone who only goes to church twice a week is Godless. Their word, not mine.) Anyway, we had a very busy weekend — golf tournament my husband helped organize, my sister-in-law’s granddaughter’s christening…where they asked for cash instead of gifts, reinforcing their reputation as the trashiest members of the family, and a going away dinner party we through for our neighbors, who are moving to British Columbia for work. (If this heat doesn’t break soon, I will. British Columbia sounds pretty nice after this summer!)

      Monday was a busy day at the office — we both worked late — so I made breakfast for dinner…pancakes, sausage, sauteed apples…and while we were eating dinner, my husband (bless him) mentioned that he had missed having dinner together with just us. That got me to thinking.

      Tuesdays I generally work from home, so I did some quick looking around on the internet and saw this recipe. I didn’t have any strawberries to serve with it, but there are raspberry and blackberry brambles at the farthest edge of the property line out back by the creek — they grow like weeds, I swear — so I slipped out with the dogs yesterday morning and picked a quart of mixed berries. I then whipped this cake up — easier than anything — and served it last night. Dinner came from the freezer — chicken in mole sauce — so all I had to make otherwise was yellow rice and a salad of cucumbers and onions from the garden, dressed with lime juice, garlic, and cayenne pepper.

      I need to put this cake into my regular rotation. It is so easy, and it could be made the night before – it was delicious for breakfast this morning! ;-)

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