Mason Jar Tres Leches Cake with Strawberry Whipped Cream
Cake adapted from Pioneer Woman's Tres Leche Cake.
Prep Time20 mins
Cook Time30 mins
Total Time50 mins
- For the Cake:
- 1 cup all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 5 large eggs separated
- 1 cup sugar
- 1/3 cup milk
- 1 teaspoon vanilla extract
- For the Tres Leches Mixture:
- 1/4 cup heavy cream
- One 14-ounce can sweetened condensed milk
- One 12-ounce can evaporated milk
- For the Strawberry Whipped Cream:
- 2 ½ cups heavy whipping cream
- 2 ½ tablespoons sugar
- 1 1/4 teaspoons vanilla
- 5 tablespoons Strawberry Puree
For the cake: Preheat the oven to 350 degrees. Grease and flour a 9- by 13-inch cake pan and set aside.
Sift the dry ingredients (flour, baking powder and salt) into a large bowl.
Separate the eggs. Beat the egg yolks with 3/4 cup of the sugar on high speed until the yolks are pale yellow. Stir in the milk and vanilla. Pour the egg yolk mixture over the flour mixture and stir very gently until combined.
Beat the egg whites on high speed until soft peaks form. With the mixer on, pour in the remaining 1/4 cup sugar and beat until the egg whites are stiff but not dry. Fold the egg white mixture into the batter very gently until just combined. Pour the cake batter into the prepared pan, spreading to even out the surface.
Bake until the cake is done, about 30-35 minutes. Allow to cool in the pan.
For the tres leches: Combine the heavy cream, evaporated milk and condensed milk in a small pitcher. Pierce the surface of the cake with a fork several times. Drizzle the milk mixture over the top and allow the cake to sit and absorb the milk mixture. It will seem as though you have too much milk mixture. Just pour, allow to seep, then pour some more. Allow the cake to sit overnight in the refrigerator.
Instructions for Simple Strawberry Puree:
Place strawberries (about 1 1/2 cups, hulled and sliced) and 1/4 cup liquid in a blender and select the ‘puree’ setting. Pulse until berries are broken up and turn to liquid. **I strain my puree through a fine mesh strainer because I don't like pulp, for a whipped cream with a bit of texture, feel free to skip the straining.
In the chilled bowl of a standing mixer, combine: 1 ½ cup heavy whipping cream, 1 ½ tablespoon sugar and ¾ teaspoon vanilla on low speed until ingredients are combined. Increase speed to high and as the mixture begins to thicken (a few minutes) add 5 tablespoons (or more!) Strawberry Puree. Continue beating until stiff peaks form.
Remove the cake from the refrigerator, and using a small round cutter (I used a biscuit cutter) layer into mason jars, followed by whipped cream, and then another layer of cake, finishing with an additional layer of whipped cream.
Garnish with a sliced strawberry.