Dessert
Strawberry Crunch Tres Leches Cake
3 hServes 12Nutri-Score D€€
D
3 h
3 hStrawberry Crunch Tres Leches Cake
what you need
Ingredients
cake mix (boxed mix)Bakery1 piece
milk (for the batter, instead of water)Dairy240 ml
eggsDairy3 pieces- vegetable oil (for the batter)Pantry80 ml
- milk (for the tres leches soak)Dairy120 ml
- evaporated milk (one can)Dairy354 ml
- sweetened condensed milk (one can)Dairy397 ml
- vanilla extractPantry10 ml
- cream-filled sandwich cookies (filling removed, crushed)Bakery300 g
- strawberry gelatin powder (one box)Pantry85 g
butter (melted, one stick)Dairy113 g- whipped topping (store-bought or homemade)Dairy225 g
per serving
Nutrition
312kcal
- Carbs
- 40 g
- Proteins
- 5 g
- Fat
- 15 g
what you’ll use
Tools
Whisk
Mixing bowl ×2
Baking dish
Oven
Spatula
step by step
Method
- Step 1
Make the cake batter
- Prepare the cake mix, replacing the water with milk.
- Add the eggs and oil, then whisk until smooth.
- Step 2
Bake the cake
- Pour the batter into the baking dish and tap out the air bubbles.
- Bake until a toothpick comes out clean, then let cool.
- Level the top of the cake with a knife to make it even.
- Step 3
Mix the tres leches
- Combine the milk, evaporated milk, sweetened condensed milk and vanilla.
- Whisk everything together until well blended.
- Step 4
Make the strawberry crunch
- Remove the filling from the sandwich cookies and crush them.
- Mix the crushed cookies in a bowl with the strawberry gelatin powder and melted butter.
- Step 5
Soak the cake
- Poke holes all over the cooled cake.
- Pour the tres leches mixture evenly over the cake and let it absorb.
- Step 6
Top and chill
- Spread the whipped topping over the cake.
- Cover with the strawberry crunch.
- Refrigerate for at least two hours or overnight.