Tres Leches Mini Cakes

Gear up for Cinco de Mayo weekend with these Tres Leches Mini Cakes! Tres Leche is a traditional Mexican dessert that became popular when Nestle opened up plants in Mexico in the 1930’s. It’s a delightfully sweet, spongy wet cake served chilled so it is perfect for the warming May temperatures!

Thank you Incredible Egg for the recipe!

• Yield: 12 servings

• Prep time: 18 minutes

• Cook time: 22 minutes

• Total time: 40 minutes

Ingredients

• 4 Large Braswell Family Farms eggs

• 1 box white cake mix (16.25 oz)

• 1 ¼ cups water

• 1/3 cup vegetable oil

• 1 ½ cups strawberries, chopped

• 1 cup canned sweetened condensed milk

• 1 cup canned fat free evaporated milk

• ¼ cup low fat milk

  For Topping

• 1 cup heavy whipping cream

• 1 ½ Tbsp. granulated sugar

• ½ tsp. vanilla extract

• 12 sliced strawberries for garnish

Directions

1. Preheat oven to 350° F. 

2. Spray twelve 4 oz. ramekins with nonstick cooking spray. Set aside.

3. Whisk together cake mix, water, vegetable oil and eggs in a large bowl. Fold in strawberries and pour mixture into prepared ramekins.

4. Bake for 20-22 minutes or until a toothpick inserted comes out clean. Let cool completely.

5. Whisk together condensed milk, evaporated milk and low fat milk in a medium bowl for the milk topping. Poke holes in the cakes thoroughly using a fork. Spoon 4 tablespoons of mixture over each cake. 

6. Cover with aluminum foil and refrigerate for at least 2 hours to overnight to allow the liquid mixture to soak in.

7. Place whipping cream, sugar and vanilla in the bowl of a stand mixer. Whip until stiff peaks form. Spread evenly over top of the cake. Garnish each cake with 1 sliced strawberry.