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Strawberry Tres Leches Cake Recipe

Strawberry Tres Leches Cake Recipe
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★★★★★

4.7 from 8 reviews

This Strawberry Tres Leches Cake is a moist and luscious twist on the classic Latin American dessert, soaked in a dreamy strawberry-infused milk mixture and topped with fresh whipped cream and juicy strawberries. Perfect for celebrations or as a refreshing treat, this cake combines fluffy sponge, rich milk textures, and fresh fruit for a delightful, crowd-pleasing dessert.

Ingredients

Scale

Cake:

  • 1 1/2 cups all-purpose flour
  • 1 tsp baking powder
  • 1/4 tsp kosher salt
  • 5 large eggs, separated
  • 1 cup granulated sugar, divided
  • 1/3 cup whole milk
  • 1 tsp vanilla extract

Milk Mixture:

  • 1 can (12 oz) evaporated milk
  • 1 can (14 oz) sweetened condensed milk
  • 1/2 cup heavy cream
  • 1/2 cup strawberry puree

Topping:

  • 1 1/2 cups heavy whipping cream
  • 1/4 cup powdered sugar
  • 1 tsp vanilla extract
  • 1 cup fresh strawberries, sliced
  • Optional: Fresh strawberries for whipped cream swirls

Instructions

  1. Prepare Cake Batter: Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish. In a medium bowl, whisk together the flour, baking powder, and kosher salt. In a separate large bowl, beat the egg yolks with 3/4 cup of granulated sugar until the mixture is pale and creamy. Add the whole milk and vanilla extract to the yolk mixture and mix well. Gradually fold the dry ingredients into this wet mixture until combined.
  2. Whip Egg Whites and Combine: In a clean bowl, beat the egg whites until soft peaks form. Gradually add the remaining 1/4 cup sugar and continue whipping until stiff peaks form. Gently fold the meringue into the cake batter to maintain the airy texture without deflating the mixture.
  3. Bake the Cake: Pour the batter into the prepared 9×13-inch dish and bake for 25 to 30 minutes or until a toothpick inserted in the center comes out clean. Remove from the oven and allow the cake to cool completely in the pan on a wire rack.
  4. Prepare Strawberry Milk Mixture: In a blender or food processor, puree fresh strawberries until smooth. In a bowl, combine the evaporated milk, sweetened condensed milk, heavy cream, and strawberry puree. Stir well and taste; adjust sweetness or strawberry puree according to preference.
  5. Soak the Cake: Once the cake has cooled, use a fork or skewer to poke several holes all over the surface to allow the milk mixture to seep in thoroughly. Slowly pour the strawberry milk mixture evenly over the cake, ensuring it gets absorbed. Cover and refrigerate the cake for at least 4 hours, or preferably overnight, to allow the flavors to meld and the cake to become perfectly moist.
  6. Prepare the Topping: Whip the heavy whipping cream with powdered sugar and vanilla extract until soft peaks form. Spread the whipped cream evenly over the soaked cake. Garnish with sliced fresh strawberries and optionally, add decorative strawberry-topped whipped cream swirls.
  7. Serve: Present the cake on a white ceramic stand for an elegant touch. Pair with sparkling wine and a fresh fruit salad for a delightful dessert experience.

Notes

  • Ensure the egg whites are at room temperature for better volume when whipped.
  • Use fresh, ripe strawberries for the puree for the best flavor and color.
  • If desired, substitute the strawberry puree with other fruit purees like mango or raspberry for a different twist.
  • The cake can be prepared a day in advance to enhance the flavors’ melding.
  • Store the cake covered in the refrigerator; it is best consumed within 3 days.
  • For a lighter option, substitute heavy cream in the milk mixture with whole milk, but note the texture will be less rich.

Nutrition

Keywords: Strawberry Tres Leches Cake, tres leches, strawberry dessert, moist cake, milk soaked cake, Latin American desserts, whipped cream topping

Find it online: https://amayaharis.com/strawberry-tres-leches-cake-recipe/