This Strawberries & Cream Tres Leches Trifle is layer upon layer of undeniable deliciousness. It is definitely one of my very favorite trifles to make.
This Strawberries & Cream Tres Leches Trifle was pure comfort to me yesterday, after a long 3-day weekend. And usually, when we say a long weekend, we mean that we got an extra day off and it is usually with the tone of excitement or joy. Well, in this case I mean L…O…N…G. Like as in forever. One that if you have ever had a difficult time with your children you will understand what I mean.
My husband is gone 3 out of the next 4 weeks heading up youth survival trips. Awesome right?! That means that I am here with our kids. Which I love, and it’s great. Except when my 4-year-old took a pair of scissors to our brand new TV, or my kids take 3 hours to clean their rooms, crying the entire time, or when I took them shopping and as I am trying on jeans and ask my daughters what they think and they say “you look fat”. Yes, that kind of long weekend. We had 4 baseball practices, 3 at the same time, dance rehearsal, graduation parties (to which we didn’t make) and I made a spaghetti dinner for 150 people.
Let’s just say I miss my hubby. We are a team and I always knew that, but it took a long crazy weekend to really appreciate it. I am counting down the days/hours until he walks through that door. So I can lay one on him until one of the kids pry me off. And I know they will because they have been saying (as they are doing chores), “I can’t wait until dad gets home”.
The best part of the weekend was this Strawberries & Cream Tres Leches Trifle. It was a perfect way for us to celebrate Memorial Day and everyone loved it. The tres leches cake added the perfect element to the “cream” part of the trifle. This recipe is just in time for berry season. So soak up the deliciousness of this Strawberries & Cream Tres Leches Trifle, you won’t be left disappointed.
Cheers to husband returning home, a clean house, and well, kids, because although they have their moments, they are the best part of my life.
Enjoy! XOXO San
How do you make Strawberries & Cream Tres Leches Trifle
Preheat oven to 350 degrees F (175 degrees C). Grease a 9×13 inch baking pan.
Stir together flour and baking powder, set aside.
In a stand mixer or hand mixer, cream together butter and sugar until fluffy. Add in eggs, one at a time, beating after each addition, and stir in vanilla extract.
Two tablespoons at a time, beat in the flour mixture to the butter mixture until well blended.
Pour the cake into the prepared pan, and bake at 350 degrees for 30 minutes. Remove cake from oven and cool.
Once cake is cooled poke several holes into the cake. I use the end of a spatula, you can also use a fork. I prefer bigger holes.
Then in a mixing bowl or large measuring cup, stir together milk, condensed milk, and evaporated milk. Pour over the top of the cooled cake and set in the refrigerator for 1-2 hours.
While cake is setting in the fridge, dice the strawberries.
Mix 3 cups of the diced strawberries into each Cool Whip container. DO NOT combine the containers, keep them separate. Set the remaining 2 cups of strawberries aside.
Once the cake has set, cut into small bite-sized pieces. Place half of the cake pieces into the bottom of your serving dish, top with one container of Cool Whip with the 3 cups of diced strawberries in it. Then top with the rest of the cake pieces, and top with the last container of Cool Whip with strawberries. Spread to cover the cake pieces, then top with the additional 2 cups of diced strawberries.
Serve immediately, or let it sit in the refrigerator until ready to eat.
If you love strawberries, be sure to check out these Best Strawberry Recipes for the Summer!
Don’t forget to pin this to your favorite Pinterest board to save for later!
Strawberries & Cream Tres Leches Trifle Recipe
Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 cup unsalted butter
- 1 cup white sugar
- 5 eggs
- 1/2 teaspoon vanilla extract
- 2- 8 ounce containers Cool Whip separate containers
- 8 cups strawberries chopped, about 3 lbs.
- 2 cups milk
- 14 ounce can sweetened condensed milk
- 12 ounce can evaporated milk
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan.
- Stir together flour and baking powder, set aside.
- In a stand mixer or hand-mixer, cream together butter and sugar until fluffy. Add in eggs, one at a time, beating after each addition, and stir in vanilla extract.
- Two tablespoons at a time, beat in the flour mixture to the butter mixture until well blended.
- Pour the cake into the prepared pan, and bake at 350 degrees for 30 minutes. Remove cake from oven and cool.
- Once cake is cooled poke several holes into the cake. I use the end of a spatula, you can also use a fork. I prefer bigger holes.
- Then in a mixing bowl or large measuring cup, stir together milk, condensed milk, and evaporated milk. Pour over the top of the cooled cake and set in the refrigerator for 1-2 hours.
- While cake is setting in the fridge, dice the strawberries.
- Mix 3 cups of the diced strawberries into each Cool Whip container. DO NOT combine the containers, keep them separate. Set the remaining 2 cups of strawberries aside.
- Once the cake has set, cut into small bite sized pieces. Place half of the cake pieces into the bottom of your serving dish, top with one container or Cool Whip with the 3 cups of diced strawberries in it. Then top with the rest of the cake pieces, and top with the last container of Cool Whip with strawberries. Spread to cover the cake pieces, then top with the additional 2 cups of diced strawberries. Serve immediately, or let it sit in the refrigerator until ready to eat.
Notes
Sounds so good – thank you.
Can’t wait to try this! Traditional tres leches uses media crema in place of milk and liquor is sometimes used. Thought you would like to try it!