1 box strawberry cake mix (and required ingredients listed on the box, such as eggs, water, and oil)
– 1 can (14 oz.) sweetened condensed milk
– 1 can (12 oz.) evaporated milk
– 1 cup heavy cream
– 1 teaspoon vanilla extract
– 2 cups crushed strawberry-flavored cookies or wafer crumbs
– 1/2 cup unsalted butter, melted
– 1 quart fresh strawberries, hulled and sliced
– Whipped topping or whipped cream, for garnish
Directions
1. Prepare and bake the strawberry cake according to the box instructions in a 9×13 inch baking dish. Allow it to cool completely, then take a fork and poke holes all over the cake.
2. In a mixing bowl, whisk together the sweetened condensed milk, evaporated milk, heavy cream, and vanilla extract until well combined. Slowly pour this tres leches mixture over the cooled cake, ensuring that it seeps into the holes. Let it soak for an hour in the fridge.
3. Meanwhile, mix the crushed strawberry cookies or wafers with the melted butter, creating a texture resembling a crumble topping. Spread this mixture out on a baking sheet and bake at 350°F for about 10 minutes or until it’s lightly browned. Allow it to cool and harden.
4. Once the cookie crumble has cooled, take the cake out of the fridge and scatter the crumble over the top, followed by an even layer of the sliced strawberries.
5. Finish by applying a generous spread of whipped topping or a piping of whipped cream on top. Chill the cake for another hour before serving to let the flavors meld together beautifully.
Variations & Tips
– If fresh strawberries aren’t available, feel free to use frozen ones, but make sure to thaw and drain them well to prevent excess moisture on the cake.