Name: Strawberry Tres Leches Cake 3
Prep time: 20 min
Cook time: 30 min
Total time: 9 h
Cuisine: Southern
Ingredients: 1 1/2 cups all-purpose flour; 1 teaspoon baking powder; 1/2 teaspoon ground cinnamon; 1/4 teaspoon salt; 1 cup white sugar; 5 large eggs; 1/3 cup milk; 1 1/2 cups Baileys Red Velvet Liqueur, divided; 2 cups heavy cream, divided; 1 (12-ounce) can evaporated milk; 1 teaspoon vanilla extract; 8 ounces cream cheese, room temperature; 2 cups fresh strawberries, sliced; Butter or non-stick spray for greasing

Description

This elegant Strawberry Tres Leches Cake 3 combines a light, airy sponge with the decadent flavor of red velvet liqueur. Soaked in a signature three-milk blend and topped with tangy cream cheese whipped frosting, it is a sophisticated twist on a classic Southern favorite.

Ingredients

1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1 cup white sugar
5 large eggs
1/3 cup milk
1 1/2 cups Baileys Red Velvet Liqueur, divided
2 cups heavy cream, divided
1 (12-ounce) can evaporated milk
1 teaspoon vanilla extract
8 ounces cream cheese, room temperature
2 cups fresh strawberries, sliced
Butter or non-stick spray for greasing

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven to 350°F (175°C) and grease an 8x8x2-inch baking dish, lining the bottom with parchment paper.
Whisk together flour, baking powder, cinnamon, and salt in a small bowl.
Beat sugar and eggs on high speed for 5 to 7 minutes until the mixture is light, fluffy, and falls in thick ribbons.
On low speed, mix in half the dry ingredients, followed by 1/3 cup milk, then the remaining dry ingredients until just combined.
Transfer batter to the prepared pan and bake for 25 to 30 minutes; let cool in the pan on a wire rack for 15 minutes.
Whisk 1 1/4 cups Red Velvet liqueur, 1 cup heavy cream, evaporated milk, and vanilla extract; poke holes across the entire cake using a skewer.
Pour half of the milk mixture over the warm cake, wait 10 minutes, then pour the remaining half.
Cover and refrigerate for at least 8 hours to allow the liquid to fully absorb.
Invert the cake onto a plate; beat cream cheese and additional sugar until smooth, then whisk in 1/4 cup liqueur and 1 cup heavy cream until firm peaks form.
Frost the cake and garnish with fresh sliced strawberries before serving.

Notes

For the most consistent results, ensure your eggs and cream cheese are at room temperature before you begin. This helps the sponge aerate properly and ensures the frosting remains smooth and cloud-like when whipped. Use a long skewer to ensure the holes reach the bottom of the cake for an even soak.

Prep Time: 20 mins
Cook Time: 30 mins
Category: Dessert
Method: Baking
Cuisine: Southern