Despite last month’s cookie taco fail, I returned to Rachael Ray every day because I couldn’t resist trying this Strawberry Tres Leches Cake. (Find the recipe here.) It looked like the perfect dessert to whip up for the 4th of July weekend.
The recipe calls for a boxed cake mix, and I opted for a gluten-free funfetti mix from Pillsbury. The tres leches are heavy cream, sweetened condensed milk, and evaporated milk, which are poured on top of the baked cake.
While this is an easy cake to bake, it does require some pre-planning since the cake needs to be refrigerated for at least 4 hours before serving. One of my favorite parts of making this cake was poking holes in the top of the cake. It’s the perfect activity for a rage baker.
Topped with a mixture a mixture of milks and strawberries then smothered with whipped cream and sliced strawberries, this cake tastes like summer. My one complaint is that the cake was a little dry and the milk never sunk down into it. However, I think this is because a gluten free cake doesn’t absorb the same way a traditional flour cake does. Still, it was very good, and this is a recipe I will want to make again.
What did glossies make you do this month?
P.S. Looking for another recipe to try? Don’t miss these Red Velvet Heart Cookies!
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