Bunnies’ Tres Leches Mini Cakes

INGREDIENTS

1 box              white cake mix (16.25 oz)
1 ¼ cups         water
1/3 cup            vegetable oil
4 large             EGGS
1 ½ cups         strawberries, chopped
1 cup               canned sweetened condensed milk
1 cup               canned fat free evaporated milk
¼ cup              low fat milk

FOR TOPPING

1 cup               heavy whipping cream
1 ½ Tbsp.        granulated sugar
½ tsp.              vanilla extract
12                    sliced strawberries for garnish

Yields: 12 servings

INSTRUCTIONS

  1. PREHEAT oven to 350° F. SPRAY twelve 4 oz. ramekins with non-stick cooking spray. SET aside.
  2. COMBINE cake mix, water, vegetable oil and eggs in a large bowl. WHISK to combine ingredients. FOLD in strawberries and pour mixture into prepared ramekins. BAKE for 20-22 minutes or until a toothpick inserted comes out clean. Let COOL completely.
  3. WHISK together condensed milk, evaporated milk and low fat milk in a medium bowl for the milk topping. POKE holes in the cakes thoroughly using a fork. SPOON 4 tablespoons of mixture over each cake. COVER with aluminum foil and REFRIGERATE for at least 2 hours to overnight to allow the liquid mixture to soak in.
  4. PLACE whipping cream, sugar and vanilla in the bowl of a stand mixer. WHIP until stiff peaks form. SPREAD evenly over top of the cake. GARNISH each cake with 1 sliced strawberry.

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