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Strawberry Tres Leche Shortcake

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Brenda found this recipe for tres leche shortcake last week so we gave it a try.  Wow!  what a difference the super moist tres leche cake makes over a traditionally dry shortcake. This recipe is definitely worth trying.

Ingredients:

For the Shortcake:

  • 1-1/2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 stick unsalted butter, softened to room temperature
  • 1 cups sugar
  • 2 eggs
  • 1/2 teaspoon vanilla
  • 1/2 cup buttermilk

For the Tres Leche:

  • 1/2 cup milk
  • 1/2 can evaporated milk
  • 1/2 can sweetened condensed milk

strawberry tres leche shortcake

Instructions:

  • Preheat the oven to 350 degrees.  Butter an 8 x 8 pan, then line with parchment paper.
  • Whisk together the dry ingredients.  Place the softened butter and the sugar in a mixing bowl. Using the paddle attachment of an electric mixer, beat on medium speed until light and fluffy. Add the eggs, one at a time, beating each until just combined. Mix in the vanilla. Add the flour mixture alternating with the buttermilk in three stages. Mix until each addition is well incorporated, taking care not to over beat.
  • Scrape the cake batter into the prepared pan and smooth the top with a spatula. Place on the middle rack in the oven and bake for 30 to 35 minutes or until golden brown and the center springs back.
  • Let the cake cool in the pan for 20 minutes, then take it out let it cool some more on a cooling rack.
  • Once completely cool, cut the cake into 9 squares.  Using a wooden skewer, poke holes all over the surface of the cake. This will help the cake absorb the tres leche mixture more evenly.
  • For the tres leche, combine the milk, evaporated milk, and sweetened condensed milk in a bowl. Dip each piece of cake into the tres leche mixture.  Gently flip the cake to make sure that both sides have evenly absorbed the liquid.  If you soak it for too long, the cake will be too soggy and fall apart.  But if you don’t soak it long enough, the cake will not be moist enough.
  • Place the soaked cake onto the baking sheet until you’re ready to assemble the dessert. This step can be done ahead of time, just wrap well and refrigerate.
  • Using a metal spatula, transfer one of the pieces of cake onto a dessert plate.  Pile on sliced strawberries, top with fresh whipped cream and drizzle with some strawberry syrup.


Scott Pollacek - about me


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