Ingredients
12 fl oz evaporated milk (full-fat for richest flavor)
6 fl oz whole milk (non-dairy alternatives work)
6 fl oz sweetened condensed milk (don’t substitute regular)
300g fresh strawberries, halved (frozen thawed and drained)
16 oz white/vanilla cake mix (gluten-free if needed)
1 tsp vanilla extract (enhances overall aroma)
Instructions
Preheat oven to 350°F. Grease 9×13″ pan with parchment paper lining.
Mix cake mix with 3/4 cup water, 1/2 stick butter, 1 tsp oil, and vanilla extract until smooth.
Pour into prepared pan and bake 25-30 minutes until toothpick comes out clean.
While cake cools, whisk together evaporated milk, whole milk, and sweetened condensed milk in large bowl.
Drizzle 1/2 cup milk mixture over center of warm cake. Let absorb 10 minutes before repeating until fully soaked.
Garnish cooled cake with fresh strawberries. Drizzle 2 tbsp extra sweetened condensed milk over strawberries for shine.
Refrigerate at least 1 hour to allow flavors to meld before serving.
Notes
Poke cake holes with fork before soaking for even absorption
Chill cake completely 2+ hours to firm up texture
Use strawberries at peak ripeness for maximum natural sweetness
For extra tang, add 1/4 tsp lime zest to the soaked cake
Brush strawberry slices with water before topping to prevent discoloration
- Prep Time: 20
- Cook Time: 30
- Category: Strawberry Dessert Recipes
- Method: Baking
- Cuisine: Latin American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice (1/8 of cake)
- Calories: 200
- Sugar: 20g
- Sodium: 110mg
- Fat: 9g
- Saturated Fat: 6g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 45mg