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I cannot express how much I love a grocery store. Bristol Farms, the market I simply refuse to live more than 10 minutes away from, is where I get photographed more than any other place in the world. I go four or five times a week, sometimes twice a day. Damn, just writing that made me realize I am bonkers, but oh well!
My point is, do you remember those little grocery store eight packs of uber-moist yellow cake with the little divot in the center you’d load strawberry goo into? Right? The goo was basically a gel with strawberries floating in it. And God, I how I miss them. I can’t find them anywhere! So, I’m bringing them back into my life, and making it homemade-better with an idea inspired by Mexican tres leches cake, which is made by soaking cake in...tres leches. (That means “three milks” in Spanish, which...you’ll figure out why.) Every single layer of this cake is its own delicious little universe of taste. Luna and I love using cookie cutters to theme it up, but a simple biscuit cutter or glass will do. Have fun!
Reprinted from Cravings: All Together. Copyright © 2021 by Christine Diane Teigen. Photographs copyright © 2021 by Alex Lau. Published by Clarkson Potter, an imprint of Random House.
1 ¼ sticks (10 tablespoons) unsalted butter, at room temperature, plus more for greasing the pan
1 ¾ cups flour
1 ½ teaspoons baking powder
1 teaspoon fine sea salt
1 ¼ cups granulated sugar
1 ½ teaspoons vanilla extract
2 eggs
¾ cup whole milk
1 ¾ pounds fresh strawberries, hulled and sliced (about 5 cups)
½ cup granulated sugar
1 ½ tablespoons cornstarch
1 tablespoon water
1 teaspoon lemon juice
½ cup heavy cream
½ cup whole milk
½ cup sweetened condensed milk
1 cup heavy cream
2 tablespoons confectioners’ sugar
Nostalgic, perfectly sweet, and easy!
This light 'n' airy dessert is chewy, crispy, and a little marshmallow-y.
The classic sweet-and-salty Thai dessert in poppable, unstoppable form.
Easier and less expensive but just as delicious as traditional beef Wellington.
