In honor of Cinco de Mayo, I am sharing my lightened-up recipe for Tres Leches Cake. It’s a delicious twist on one of my absolute favorite cake recipes. The first Tres Leches Cake that I ever made was an Alton Brown recipe (which is to freaking die for!!!!!!!!!!) but I had to come up with a lighter version (without all the heavy cream) to satisfy my taste buds. This trifle not only looks pretty, but it has all the sweet, milk-soaked goodness of the original recipe. It’s much more moist and delicious than strawberry shortcake and uses all those amazing local berries that I just stocked up on this week. It’s so scrumptious!!! Enjoy~
Strawberry Tres Leches Trifle
For the cake:
1 cup all purpose, unbleached flour
1 1/2 tsp baking powder
1/4 tsp sea salt
5 whole eggs, separated
1 cup sugar, divided (3/4 cup and 1/4 cup)
1 tsp good quality vanilla extract
1/3 cup fat free milk
1 can 2% evaporated milk
1 can fat-free sweetened condensed milk
1/2 cup fat-free half and half (such as Land O’Lakes)
For the Icing:
2 (8oz) containers Cool Whip or TruWhip whipped topping
1 tsp clear vanilla extract
4 tbsp powdered sugar
2 pints fresh, organic strawberries (sliced)
Preheat oven to 350 degrees. Spray a 9×13 baking pan with cooking spray (I love the Pam for baking for this). Combine flour, baking powder and salt with a whisk in a large bowl. Separate eggs. Beat egg yolks and 3/4 cups of sugar in a large mixing bowl on high speed until mixture is a pale yellow color. Stir in the 1/3 cup milk and vanilla extract. Pour egg mixture into flour mixture and stir gently until all is combined. Beat egg whites and 1/4 cup sugar on high speed until stiff peaks form. Fold egg white mixture into batter and stir until just combined. Pour into prepared pan and spread out flat with a spatula. Bake for 35 minutes or until toothpick comes out clean and center of cake is set. Set aside to cool.
Mix condensed milk, evaporated milk and fat-free half and half in a bowl with a whisk and stir until combined. Prick the surface of the cake all over with a fork and slowly pour milk mixture over cake until all is evenly absorbed. Place cake in the refrigerator overnight to soak up all that delicious sweet milk.
Combine cool whip, clear vanilla and powdered sugar in a mixing bowl and whip until thoroughly combined. Now you are ready to assemble your gorgeous trifle!
Cut cake into four sections. Using a spatula, gently lift one section out and place in the bottom of your trifle bowl.
Make sure that you scrape up all that moist goodness……