Canada Day Three Milk Cake with Strawberries
You’re all geared up for Canada Day, possibly heading out for the fireworks, family fun events and backyard barbeques. Or maybe you’ve decided to host this year? If you haven’t quite figured out what to put on that holiday menu, we’ve got a delicious red and white inspired dessert that is sure to bring as many oohs and aahs as the fireworks!
This unique cake, also known as Tres Leches, is made with 3 different milks combined with the freshness of strawberries, whipped cream and tangy lime zest.
Need extra time on the day of for the appetizers and main dish? You can prepare this cake 1 day ahead, leaving only the toppings and assembly for serving time.
These cakes are served in shot glasses, making them perfect for sharing with a large crowd or to control the dessert portions and leave room for a celebratory drink.
Celebrating Canada Day with family and friends should be filled with laughter, good memories and great food, and adding this dessert to the menu may just help a little, or a lot!
What does your Canada Day menu look like? Does this dessert make the list? Let us know in the comments!
Canada Day Three Milk Cake with Strawberries
Ingredients
- 4 eggs
- ¾ cup sugar
- ¾ cup flour
- 1 tsp. baking powder
- 1 can (14 oz.) sweetened condensed milk
- 1 can (12 oz.) evaporated milk
- 1 cup milk
- 1 tsp. vanilla extract
- 2 cups strawberries – chopped
- Lime or lemon zest
For the Whipped Cream:
- 1 cup heavy cream
- 2 tbsp. sugar
Instructions
- Preheat oven to 325°F. In a large bowl, with a mixer on high speed, beat eggs and sugar until thick and pale yellow (5 to 6 minutes).
- In a small bowl, mix flour and baking powder. With mixer on medium speed, gradually add flour mixture to egg mixture in small increments and beat until smooth.
- Scrape batter into a buttered 9" x 13" baking pan.
- Bake in a regular or convection oven until a toothpick inserted in the center comes out clean, about 30 to 40 minutes.
- In a blender, combine condensed milk, evaporated milk, regular milk, and vanilla until well blended.
- Use a fork to poke the cake, making small holes (this will allow the milks to absorb better).
- Pour the milk mixture evenly over the hot cake. Let cool about 15 minutes, then cover and chill at least 3 hours, or up to 1 day.
Before Serving:
- In a chilled mixing bowl, beat the heavy cream and the sugar with an electric mixer on high speed until peaks form.
- Cut cake into small squares and set inside shot glasses or mini dessert bowls. Top each piece of cake with strawberries. Cover with whipped topping and lemon or lime zest. Serve.
Equipment
Nutrition
Nutrition information on In the Kitch is provided as a courtesy and is an estimate only. It may not include toppings and/or sauces.
More celebratory recipes:
Red White & Blue Layered Fruit & Ice Cream Treat
I am Joss, the creator and editor of In the Kitch. I am inviting you on this food journey with me to learn, grow and bring out that inner chef in you. I hope to inspire you to get creative in your own kitchen!
