CAKE

1. Preheat the oven to 350℉.
2. In a large mixing bowl, combine the cake mix, milk, oil, eggs, and sour cream.
3. Whisk or beat with a hand mixer until well combined.
4. Butter or spray with a non-stick sprayed 13”x9” baking dish.
5. Pour in and evenly spread the cake batter.
6. Bake for 30-34 minutes or until a knife inserted comes out clean.
7. While the cake is still warm, poke holes evenly over the entire surface – use the back of the mixing spoon.

TRES LECHES TOPPING

1. While the cake is baking, make the tres leches topping.
2. In a medium bowl, mash strawberries and sugar together with a potato masher or fork until there are no large strawberry pieces remaining.
3. In a medium bowl, whisk together sweetened condensed milk and the strawberries until smooth.
4. Add evaporated milk and half and half and whisk again until well combined.
5. Once the cake has finished baking and holes have been poked, evenly pour the tres leches topping over the entire cake.

WHIPPED TOPPING

1. In a large mixing bowl, combine heavy whipping cream, powdered sugar, and vanilla extract.
2. Beat on high speed with a hand mixer until stiff peaks form.
3. Once the cake has completely cooled, evenly spread the whipped topping on top. Cover/decorate with chopped/sliced strawberries.
4. Refrigerate at least 2 hours before serving.
5. Best if it sits overnight.
6. Slice and serve garnished as desired.