Indulge in this easy-to-make and delicious Tres Leches Cake smothered in a blend of milks and topped with fresh strawberries. No need for baking as we use store-bought sponge cake for this quick yet impressive dessert.
Place the store-bought sponge cake in a 9x13-inch glass or ceramic baking dish.
2
In a saucepan, combine heavy cream, evaporated milk, cinnamon powder, and clove powder. Heat the mixture over medium heat until it begins to steam. Remove from heat and let it cool for 10 minutes.
3
In a separate bowl, mix sweetened condensed milk, 2 teaspoons of vanilla extract, and ground cinnamon.
4
Pour the cooled cream mixture into the condensed milk mixture and mix well.
5
Using a fork, poke holes all over the sponge cake. Gradually pour the milk mixture over the entire cake, making sure to cover the entire surface. Refrigerate for at least 1 hour.
6
In a bowl, gently toss the strawberries with sugar. Let stand at room temperature for 20 minutes, stirring occasionally to dissolve the sugar.
7
Serve the chilled cake by cutting it into squares. Top each slice with strawberries, sweetened whipped cream, and mint leaves for garnish.