Name: Tres Leches Cake with Strawberries
Total time: 345 min
Ingredients: Butter, for greasing; 1 1/2 cups all-purpose flour; 2 teaspoons baking powder; 1/2 teaspoon kosher salt; 3 large eggs, at room temperature; 1 cup sugar; 2 teaspoons pure vanilla extract, divided; 1/2 cup whole milk, at room temperature; 1 1/2 cups heavy cream; 1 (12-ounce) can evaporated milk; 1 medium cinnamon stick; 2 whole cloves; 1 (14-ounce) can sweetened condensed milk; 1/2 teaspoon ground cinnamon; 1 pint strawberries, thinly sliced; 1/4 cup sugar; Sweetened whipped cream, for serving; Thinly sliced mint leaves, for serving

Active Time:

35 mins

Total Time:

5 hrs 45 mins

Yield:

12 servings

Spiced with just a hint of cinnamon, this tres leches cake is wonderful when strawberries are in season. It's made by soaking sponge cake in condensed milk, evaporated milk, and cream. Ripe strawberries should be enough to sweeten the topping, but if you prefer, add more sugar to the bowl when macerating the berries, and add a spoonful or two to the whipped cream on top. Be sure to let this cake rest for at least four hours, so the cake fully absorbs the spiced cream. Spoon the berries and cream on top just before serving.

Ingredients

Cake

Butter, for greasing
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon kosher salt
3 large eggs, at room temperature
1 cup sugar
2 teaspoons pure vanilla extract, divided
1/2 cup whole milk, at room temperature
1 1/2 cups heavy cream
1 (12-ounce) can evaporated milk
1 medium cinnamon stick
2 whole cloves
1 (14-ounce) can sweetened condensed milk
1/2 teaspoon ground cinnamon

Toppings

2 1/2 cups thinly sliced strawberries
1 to 3 tablespoons sugar
Whipped cream, for serving
Thinly sliced mint leaves, for serving

Directions

Preheat oven to 350°F. Lightly butter a 9- x 13-inch glass or ceramic baking dish. Place flour, baking powder, and salt in a medium bowl and whisk together. In the bowl of a stand mixer fitted with paddle, beat eggs with sugar and 1 teaspoon of the vanilla at medium-high speed until very light and fluffy, about 10 minutes. Add half of the flour mixture and mix at low speed until just incorporated. Gradually add whole milk, then mix in remaining flour mixture.
Pour batter into prepared baking dish and bake until center of cake springs back to the touch, 25 to 30 minutes. Transfer baking dish to a rack and let cake cool for at least 30 minutes.
Meanwhile, whisk cream with evaporated milk, cinnamon stick, and cloves in a medium saucepan over moderately high heat; bring to a boil. Reduce heat and simmer for 3 minutes. Remove from heat, cover, and let steep for 10 minutes.
Combine condensed milk with remaining 1 teaspoon of vanilla and the ground cinnamon in a heatproof bowl. Strain steeped cream mixture into condensed milk and stir to combine. Let cool for 20 minutes.
Using a fork, poke holes all over cooled cake. Gradually pour milk mixture over entire cake. Cover with plastic wrap and refrigerate for at least 4 hours or overnight.
Gently toss strawberries with sugar in a bowl. Let stand at room temperature for 20 minutes, stirring occasionally to dissolve sugar.
Cut cake and serve with strawberries, whipped cream, and mint.