- Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking dish.
- Prepare the cake mix according to the package instructions, adding the eggs, milk, and melted butter. Alternatively, use your favorite homemade sponge cake recipe.
- Pour the batter into the prepared baking dish and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the dish for about 10 minutes, then poke holes all over the cake using a fork or skewer.
2. Make the tres leches soak:
- In a mixing bowl, combine the sweetened condensed milk, evaporated milk, whole milk, and vanilla extract. Whisk until well combined.
- Slowly pour the tres leches mixture over the cooled cake, ensuring that the liquid seeps into all the holes and saturates the cake. Let the cake absorb the mixture for at least 30 minutes (or refrigerate for a few hours or overnight for best results).
3. Prepare the crunchy strawberry topping:
- In a small bowl, combine the sliced strawberries and sugar. Let them sit for 10-15 minutes to macerate and release their juices.
- Gently stir in the granola or crushed graham crackers for the crunchy element. If you like a little extra sweetness, drizzle the mixture with honey.
4. Make the whipped cream:
- In a mixing bowl, beat the heavy cream with powdered sugar and vanilla extract until soft peaks form. Be careful not to overwhip.
5. Assemble the cake:
- Spread the whipped cream evenly over the top of the soaked cake, covering it completely.
- Spoon the strawberry topping over the whipped cream layer, spreading it out evenly. Sprinkle extra granola or crushed graham crackers for added crunch if desired.
6. Serve:
- Serve the cake immediately for a fresh crunch, or chill it in the fridge for a few hours before serving to allow the flavors to meld together.
Serving and Storage Tips:
- Serve chilled: This cake is best enjoyed cold, allowing the tres leches soak to settle into the cake and the whipped cream to stay fluffy.
- Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days. The cake will stay moist and flavorful, but the granola topping will lose its crunch over time, so it’s best to add the crunchy elements just before serving.
Variants:
- Chocolate Version: Add chocolate chips or drizzle chocolate syrup over the whipped cream for a chocolatey twist.
- Berry Medley: Use a mix of berries like raspberries, blueberries, and blackberries for the topping for a variety of flavors.
- Nutty Crunch: Add toasted coconut flakes or crushed almonds to the granola for an even crunchier topping.
FAQ:
1. Can I use frozen strawberries for the topping?
Yes, you can use frozen strawberries, but be sure to thaw them and drain any excess water before using them as a topping.
2. How long can I refrigerate the cake before serving?
For the best flavor and texture, refrigerate the cake for at least 3-4 hours or overnight. The longer it sits, the more the flavors develop.
3. Can I use a different type of milk for the tres leches soak?
You can substitute coconut milk or almond milk for a dairy-free version of the tres leches cake. The flavor will be different but still delicious.
continued on next page
