This recipe comes courtesy of Chefs Penny and Eli Martinez.
A tasty take on tres leches, the addition of strawberries really amp up the flavors in this recipe. Buying pre-prepared pound cake cuts down on the time it takes to create this decedent dessert, without sacrificing on the wow factor.
Makes 5 servings
Preparation Time: 20 minutes
*1 pound cake from a local grocery store
*2 cans sweetened condensed milk *1 can evaporated milk *1 cup heavy whipping cream *1 tablespoon Mexican vanilla
*2 teaspoons Meyer’s Rum *3 tablespoons strawberry jam
*1 container whipped cream
*Fresh strawberries to garnish
*Cut pound cake in half and place bottom half in a glass or ceramic baking dish. Set other half aside for now. *Combine sweetened condensed milk, whipping cream, evaporated milk, Mexican vanilla, and rum in a bowl and gently whisk until combined. *Pour half of the liquid mixture into the baking dish, soaking the bottom part of your pound cake. Spread the strawberry jam onto the top of the pound cake. *Put 1/4 of the whipped cream on top of the pound cake in the baking dish, then add the other half of the pound cake and soak it with the remaining liquid mixture. *Cover the top and sides of the cake with the remaining whipped cream. Garnish with fresh strawberries.