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1
Preheat oven to 350u00b0F Grease and flour a 10 inch spring for pan, set aside.
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2
Tres Leches sauce --.
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3
In a large pot bring all 4 milks (first four ingredients)to a boil stirring frequently. Remove from heat stir in extract and chill in a large bowl covered.
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4
Cake --.
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5
Beat the box cake, butter, eggs and water on low speed to mix in then at medium for 2 minutes.
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6
Take note of picture batter will be thick. Spread batter in prepared pan.
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7
Bake for 50 minutes.
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8
Shut oven off and open door to cool cake 30 minutes.
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9
Remove side of pan place on a wire rack remove to cool completely.
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10
Line a large container (I used a plastic cake carrier inverted) with plastic wrap going over the sides.
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11
Cut cake in half with a serrated knife to make 2 layers.
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12
Place top half cut side up in container. Top with strawberries top with bottom of cake cut side down.
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13
Using a wooden skewer poke plenty of holes in cake not going through the plastic wrap on the bottom.
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14
Pour slowly 4 cups of sauce over cake. Wrap over hanging plastic wrap.
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15
Refrigerate cake and remaining sauce over night.
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16
One hour before serving pour 1-1/2 cups more sauce then return to chill.
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17
Topping --.
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18
Whip cream sugar and extract till stiff peaks form.
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19
Assembly --.
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20
Remove cake from refrigerator uncover and carefully invert onto a serving platter with a raised edge so cream won `t run off the platter.
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21
Remove wrap and spread whipped cream.
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22
Serve with the chilled reserved cream.
