Recipes and Cooking Tres Leches Strawberry Shortcake 4.0 (1) 1 Review Iconic Mexican and American desserts meet in this dessert mash-up. By Kate Ramos Kate Ramos Website Kate Ramos is a chef and creator of ¡Hola! Jalapeño. She is a photographer and creator of ¡Hola! Jalapeño, the popular Mexican recipe blog. She has been cooking professionally for over two decades and has developed thousands of recipes for her blog and other publications such as Better Homes & Gardens, Shape, Elle, and others. Learn about BHG's Editorial Process Published on April 8, 2019 Print Rate It Share Share Tweet Pin Email Photo: Blaine Moats Hands On Time: 25 mins Total Time: 4 hrs 20 mins Servings: 10 Jump to Nutrition Facts Ingredients 1 ½ cup all-purpose flour ¾ teaspoon baking powder ¼ teaspoon kosher salt ½ cup butter, softened ½ cup plus 1 tablespoon granulated sugar 2 large eggs, room temperature ½ cup buttermilk ½ teaspoon almond extract 1 14 ounce can sweetened condensed milk ⅔ cup buttermilk 1 ½ cup heavy cream 2 pound fresh strawberries, hulled and sliced 1 tablespoon fresh lemon juice 1 tablespoon powdered sugar Directions Preheat oven to 350°F. Grease a 10-inch cake pan. Line with parchment paper. Grease parchment. In a medium bowl whisk together flour, baking powder, and salt. In the bowl of a mixer fitted with the paddle attachment combine butter and 1/2 cup sugar; beat on high until fluffy. Add eggs; beat until smooth. Scrape down sides of bowl. Add 1/2 cup buttermilk and the almond extract; beat until smooth. Add flour mixture; beat until just combined. Spoon into prepared baking pan; spread evenly. Bake about 30 minutes or until cake is golden and a toothpick comes out clean. In a medium bowl whisk together sweetened condensed milk, 2/3 cup buttermilk, and 1/2 cup cream. Using a skewer, poke cake all over. Pour milk mixture over warm cake. Chill, covered, at least 3 hours or overnight. Invert cake onto a wire rack. Remove parchment. Transfer to a serving plate and bring to room temperature at least 30 minutes before serving. Meanwhile, in a large bowl combine strawberries, lemon juice, and remaining 1 tablespoon granulated sugar. Let stand at room temperature at least 30 minutes. In a medium bowl beat remaining 1 cup cream and the powdered sugar with a mixer to stiff peaks. Spread over cake. Top with berries. Makes 10 servings. Rate it Print Nutrition Facts (per serving) 501 Calories 27g Fat 57g Carbs 9g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 10 Calories 501 % Daily Value * Total Fat 27g 35% Saturated Fat 17g 85% Cholesterol 117mg 39% Sodium 196mg 9% Total Carbohydrate 57g 21% Total Sugars 40g Protein 9g Vitamin C 52.3mg 262% Calcium 215mg 17% Iron 1.6mg 9% Potassium 394mg 8% Fatty acids, total trans 1g Folate, total 67.4mcg Vitamin B-12 0.4mcg Vitamin B-6 0.1mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.