Cooks Country Tres Leches Cake Wstrawberries Recipes

STRAWBERRY TRES LECHES CAKE

Strawberry Tres Leches Cake image

Lasheeda Perry has cranked out thousands of Valentine's Day desserts over the years. She was a pastry chef at the Four Seasons for nearly a decade, she has her own Long Beach, CA, culinary company (Queen of Flavor), and she appears regularly on the Food Network Kitchen app, whipping up fun sweets like hand pies and blondies. "After being in the industry for 16-plus years, I feel like I need to switch it up on Valentine's Day," she says. And by that she means no more molten chocolate cakes. For this dessert, she went for unexpected flavors - a riff on a recipe she created for the book Toques in Black: A Celebration of Black Chefs. "I wanted to try a strawberry version because who doesn't love strawberry milk? It's so nostalgic!" she says. -Kate Trombly O'Brien for Food Network Magazine

Provided by Food Network

Categories dessert

Time 2h40m

Yield 8 slices of cake

Number Of Ingredients 15

Ingredients

Cooking spray
1/2 cup all-purpose flour
1/4 teaspoon salt
5 large eggs
1/2 cup granulated sugar
1 1/2 teaspoons pure vanilla extract
1 1/2 cups strawberry milk
1 cup heavy cream
1/2 cup sweetened condensed milk
1/4 cup thawed frozen strawberry concentrate or strawberry syrup
1/4 cup freeze-dried strawberries
1 cup heavy cream
1/2 cup confectioners' sugar
1/4 teaspoon lemon extract
Sliced strawberries, for garnish

Steps:

Make the cake: Preheat the oven to 350˚ F. Coat a 9-by-13-inch baking dish with cooking spray. Sift the flour and salt together into a medium bowl. Beat the eggs and granulated sugar in a large bowl with a mixer on medium-high speed until thick like cake batter and pale yellow in color, about 3 minutes. Add the vanilla. Gently but quickly fold in the flour mixture with a rubber spatula until combined. Pour the batter into the baking dish and spread evenly.
Bake the cake until it springs back when gently pressed, 25 to 30 minutes. Let cool 30 minutes.
Make the strawberry sauce: Combine the strawberry milk, heavy cream, condensed milk and strawberry concentrate in a large bowl and mix very well. Pierce the cake all over with a fork, then slowly drizzle with the strawberry sauce. Refrigerate at least 1 hour.
Make the whipped cream: Grind the freeze-dried strawberries in a food processor until powdery. Beat the heavy cream, confectioners' sugar and strawberry powder in a large bowl with a mixer on medium-high speed until medium peaks form, about 2 minutes. Fold in the lemon extract.
Spread the whipped cream over the cake and garnish with strawberries. Refrigerate until ready to serve.

COCONUT TRES LECHES CAKE

Coconut Tres Leches Cake image

Tres Leches Cake, popularized in many Latin countries, is one of my favorite cakes; sweet, super moist and rich, but not heavy. It's typically made with a yellow or white cake that gets soaked with three types of milk: evaporated milk, sweetened condensed milk and whole milk or cream, and topped with fluffy whipped cream. I wanted to make a non-dairy version, so I went with a blend of almond and coconut milk and topped it with coconut whipped topping. It gives this cake a tasty and unique flavor twist. I also opted for a box cake mix for the batter to save time. I hope you love it as much as I do!

Provided by Katie Lee Biegel

Categories dessert

Time 11h35m

Yield 10 to 12 servings

Number Of Ingredients 7

Ingredients

One 16.25-ounce box dairy-free white cake mix, such as Duncan Hines
2 cups full-fat almond milk
Two 7.4-ounce cans sweetened condensed coconut milk
One 13.5-ounce can coconut milk, well shaken
1 teaspoon vanilla extract
One 9-ounce container frozen non-dairy coconut whipped cream, thawed
1 cup sweetened coconut flakes, toasted (see Cook's Note)

Steps:

Bake the cake in a 9-by-13-inch baking dish, following the package instructions. Let cool for 30 minutes.
In a large bowl, whisk together the almond milk, sweetened condensed coconut milk, coconut milk and vanilla.
Poke holes all over the cake. Pour the milk mixture over the top, a little at a time, letting it soak, so that the liquid doesn't overflow. Cover and let soak in the refrigerator for at least 10 or up to 24 hours. (The cake should have absorbed all of the liquid, and there should be no liquid pooled on the top or sides.)
Spread the whipped cream evenly over the cake, then sprinkle the toasted coconut all over the top. Serve chilled or at room temperature.

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