Description
These Strawberry Crunch Tres Leches Cups combine the classic moistness of tres leches cake with a delightful strawberry twist and a crispy cookie topping. Perfect for individual servings, this dessert layers moist strawberry cake soaked in a luscious milk mixture with whipped cream and a crunchy strawberry-flavored Oreo crumb topping, making it an irresistible treat for any occasion.
Ingredients
Scale
Strawberry Cake
- 1 box strawberry cake mix (plus ingredients listed on the box: eggs, oil, water)
Tres Leches Milk Mixture
- 1 can (12 oz / 354 ml) evaporated milk
- 1 can (14 oz / 396 g) sweetened condensed milk
- 1 cup (240 ml) whole milk or heavy cream
- 1 tsp vanilla extract
Whipped Cream
- 2 cups heavy whipping cream, chilled
- 4 tbsp powdered sugar
- 1 tsp vanilla extract
Strawberry Crunch Topping
- 20 golden Oreos (or vanilla sandwich cookies)
- 2 tbsp freeze-dried strawberries (or strawberry gelatin powder)
- 3 tbsp melted butter
Garnish
- Fresh strawberries
- Extra whipped cream
Instructions
- Prepare the Strawberry Cake: Follow the instructions on the strawberry cake mix box, combining the mix with eggs, oil, and water as directed. Bake the batter in a sheet pan or large tray to allow easy cutting once baked. After baking, let the cake cool completely, then cut into small cubes suitable for individual dessert cups.
- Make the Tres Leches Mixture: In a mixing bowl, whisk together the evaporated milk, sweetened condensed milk, whole milk (or heavy cream), and vanilla extract until well combined. Set this mixture aside for soaking the cake.
- Whip the Cream: Using a chilled bowl and beaters, whip the heavy whipping cream along with powdered sugar and vanilla extract until stiff peaks form. Transfer the whipped cream into a piping bag for neat and easy layering later.
- Prepare the Strawberry Crunch Topping: Place the golden Oreos and freeze-dried strawberries (or strawberry gelatin powder) into a food processor. Pulse until the mixture becomes crumbly. Add the melted butter and pulse a few more times until the crumbs hold together loosely. Set aside this crumbly strawberry crunch topping.
- Assemble the Cups: Start by placing a layer of strawberry cake cubes at the bottom of each dessert cup. Spoon 2 to 3 tablespoons of the tres leches milk mixture over the cake cubes, allowing them to soak. Add a layer of whipped cream by piping it over the soaked cake. Sprinkle the strawberry crunch topping generously on top. If the dessert cups are deep, repeat these layers for height. Finish by piping whipped cream swirls on top, adding a final sprinkle of the crunch topping, and garnishing with fresh strawberries.
Notes
- You can substitute the freeze-dried strawberries with strawberry gelatin powder for a slightly different texture and flavor.
- Use chilled equipment and cream for better whipped cream volume and stability.
- The dessert cups can be assembled a few hours in advance and kept refrigerated to allow the flavors to meld together.
- Golden Oreos can be replaced with other vanilla-flavored sandwich cookies if desired.
- For an alcohol-infused version, add a tablespoon of strawberry liqueur to the tres leches milk mixture.
