Description
Strawberry Tres Leches Cake brings summer memories dancing across your taste buds with creamy, sweet layers that make dessert time feel like a celebration. Soaked in three milks and topped with fresh strawberries, this classic Latin American treat turns an ordinary afternoon into something deliciously special.
Ingredients
Scale
Primary Ingredients:
- 5 large eggs
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1 can (14 oz/397 g) sweetened condensed milk
- 1 can (12 oz/340 g) evaporated milk
- 2 cups heavy cream
Supporting Ingredients:
- ⅓ cup (79 ml) whole milk
- ½ cup (120 ml) heavy cream
- 1½ teaspoons baking powder
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
Garnish and Decoration:
- ¼ cup powdered sugar
- 1½ cups fresh strawberries (sliced)
- Additional strawberries (optional)
Instructions
- Preheat the oven to 350°F (175°C). Coat a 9×13-inch baking dish with butter and dust with 2 tablespoons of flour, ensuring complete coverage.
- Sift 1 cup all-purpose flour with 1½ teaspoons baking powder and ¼ teaspoon salt into a clean bowl. Set aside your dry ingredient mixture.
- Separate 5 room-temperature eggs. Whip egg whites in a stand mixer at high speed for 3 minutes until soft peaks form. Gradually add ¾ cup granulated sugar while continuing to whip.
- Fold egg yolks into the whipped whites. Gently stir in ⅓ cup whole milk and 1 teaspoon vanilla extract until just combined.
- Incorporate the sifted dry ingredients into the egg mixture using a rubber spatula. Mix carefully to maintain the mixture’s airiness.
- Transfer batter into the prepared baking dish. Spread evenly with a spatula, creating a smooth surface.
- Bake for 25-30 minutes at 350°F (175°C). Check doneness by inserting a toothpick into the center – it should emerge clean.
- Allow cake to cool completely at room temperature for approximately 45-60 minutes.
- Using a wooden skewer, pierce 30-40 holes across the entire cake surface.
- Whisk together 14 ounces sweetened condensed milk, 12 ounces evaporated milk, and ½ cup heavy cream in a large measuring cup.
- Slowly pour the milk mixture over the cake, ensuring even distribution through the holes.
- Refrigerate the soaked cake for 4-6 hours, preferably overnight, to absorb the liquid completely.
- Chill a mixing bowl for 15 minutes before preparing the topping.
- Whip 2 cups heavy cream with ¼ cup powdered sugar and 1 teaspoon vanilla extract until soft peaks form.
- Spread the whipped cream evenly across the chilled, soaked cake.
- Arrange 1½ cups sliced strawberries across the top in decorative rows or a scattered pattern.
- Serve chilled and enjoy within 24 hours for optimal texture and flavor.
Notes
- Ensure cake layers are completely cool before soaking to prevent soggy texture and maintain structural integrity.
- Use room temperature eggs for a smoother, more evenly mixed cake batter that rises better.
- Whip heavy cream just until soft peaks form to prevent over-beating, which can make the topping grainy.
- For a gluten-free version, substitute all-purpose flour with a 1:1 gluten-free baking blend to maintain the cake’s delicate crumb.
- Prep Time: 15 minutes
- Cook Time: 25-30 minutes
- Category: Cakes
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 12
- Calories: 437 kcal
- Sugar: 46 g
- Sodium: 153 mg
- Fat: 21 g
- Saturated Fat: 13 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.5 g
- Carbohydrates: 52 g
- Fiber: 2 g
- Protein: 8 g
- Cholesterol: 143 mg