Tres Leches Cake

California farmers use efficient irrigation practices that help stretch water supplies, especially during a drought. World-class conservation means you can be proud of local farm products when you “Keep the State on Your Plate!”

Ingredients:

• 6 cups fresh strawberries

• 1 ½ cups all-purpose flour

• 1 teaspoon baking powder

• ½ cup unsalted butter

• 1 cup white sugar

• 5 eggs

• ½ teaspoon vanilla extract

• 2 cups whole milk

• 1 (14 ounce) can sweetened condensed milk

• 1 (12 fluid ounce) can evaporated milk

• 1 ½ cups heavy whipping cream

• 1 cup white sugar

• 1 teaspoon vanilla extract

Directions:

1. Gather the ingredients
2. Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking pan.
3. Sift flour and baking powder together; set aside.
4. Beat sugar and butter together in a large bowl with an electric mixer until light and fluffy. Add eggs and vanilla; beat well. Add flour mixture, about 1/2 cup at a time, mixing until well blended.
5. Pour batter into the prepared pan.
6. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes. Pierce cake all over with a fork; let cool to room temperature.
7. Mix whole milk, condensed milk, and evaporated milk together in a bowl.
8. Pour the whole milk, condensed milk, and evaporated milk mixture over the top of the cooled cake and allow to soak in.
9. Whip cream, remaining 1 cup of sugar, and 1 teaspoon vanilla in a chilled glass or metal bowl with an electric mixer until thick.
10. Spread over the top of the filling.
11. Keep cake refrigerated until serving. Enjoy!