Description
Indulge in the lusciousness of this Strawberry Whipped Cream Cake that perfectly balances the sweetness of strawberries with the lightness of whipped cream on a moist white cake base.
Ingredients
Scale
Cake:
- 13.25-ounce box white cake mix
- 1 cup whole milk
- 1/2 cup unsalted butter, melted
- 4 egg whites
Tres Leches Mixture:
- 12 ounces evaporated milk
- 14 ounces sweetened condensed milk
- 1/4 cup half and half
Whipped Cream:
- 2 cups heavy whipping cream
- 1/3 cup powdered sugar
- 1 teaspoon pure vanilla extract
Topping:
- Fresh strawberries, sliced
Instructions
- Preheat oven: Preheat oven to 350°F (175°C) and grease a 9×13 inch baking pan.
- Mix cake batter: In a large bowl, combine the cake mix, whole milk, melted butter, and egg whites. Mix until well blended.
- Bake: Pour batter into the pan and bake for 30-35 minutes until a toothpick comes out clean. Cool completely.
- Prepare Tres Leches mixture: Whisk evaporated milk, sweetened condensed milk, and half and half. Poke holes in the cake, pour mixture over, and refrigerate for at least four hours.
- Make whipped cream: Whip heavy cream until soft peaks form; add powdered sugar and vanilla, beat until stiff peaks appear.
- Assemble: Spread whipped cream over cake, top with sliced strawberries, and serve.
Notes
- You can refrigerate the cake overnight for even better flavor.
- Experiment with different fruits for a personalized touch.
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 28g
- Sodium: 230mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 0.5g
- Protein: 5g
- Cholesterol: 70mg