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Dairy Free Strawberry Shortcake Tres Leches Cake

Dairy Free Strawberry Tres Leches Cake

Strawberry cake is soaked in a combination of three types of coconut milk and finished with a vanilla wafer and strawberry topping.
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Course: Dessert
Prep Time: 30 minutes
Cook Time: 30 minutes
Cooling Time: 8 hours
Servings: 10

Equipment

  • 1 Mixing Bowl
  • 1 9x13 baking dish, at least 2 1/2" deep

Ingredients

Gluten Free Strawberry Cake

  • 2 1/3 cups Gluten Free 1.1 flour
  • 2 eggs large
  • 1 tbsp baking powder
  • 1/4 tsp baking soda
  • 1 1/3 cups sugar
  • 1 cup Dairy Free butter, room temperature
  • 1 cup strawberries, finely diced
  • 1 tsp vanilla extract
  • 1/2 tsp kosher salt
  • 1 tsp orange zest
  • 1/2 cup Dairy Free milk, such as oat milk

Strawberry Shortcake Tres Leches

  • 14 oz Dairy Free sweetened condensed coconut milk
  • 12 oz Dairy Free evaporated coconut milk
  • 14 oz coconut cream
  • 1 cup freeze dried strawberries
  • 8 oz Gluten Free vanilla wafers
  • 2 cups fresh strawberries, diced
  • Dairy Free whipped cream

Instructions

Gluten Free Strawberry Cake

  • Preheat oven to 350 degrees. Spray a 9x13 cake pan with nonstick baking spray and set aside.
  • Add the butter, sugar, and orange zest to a bowl and mix on high for 5 minutes until lighter in color and fluffy.
  • Add the eggs, vanilla extract, and oat milk and mix until combined.
  • Add the remaining ingredients and mix until just combined. Be careful not to over mix.
  • Pour the batter into the prepared cake pan. Bake for 25-30 minutes or until a toothpick comes out clean.
  • Allow the cake to cool completely before continuing on with the next step.

Strawberry Shortcake Tres Leches Cake

  • Mix together the three types of coconut milk. Set aside.
  • Cut the cake in half. Place the bottom half back into the baking dish.
  • Use a fork to poke holes all over the cake.
  • Pour half of the milk mixture over the bottom half of the cake.
  • Sprinkle half of the fresh strawberries over the top.
  • Stack the top part of the cake over the strawberries.
  • Use a fork and repeat the process of poking holes all over the cake.
  • Pour the remaining milk mixture over the top. Add the rest of the fresh strawberries.
  • Cover the cake and allow it to refrigerate for at least 6 hours.
  • Before serving spread Dairy Free whipped topping over the cake.
  • Crush the vanilla wafers and freeze-dried strawberries and sprinkle over the top.
  • Enjoy!
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