Strawberry Tres Leches Cake Recipe
Introduction
Strawberry Tres Leches Cake is a delightful twist on the classic Latin dessert. This moist sponge cake soaked in three kinds of milk and topped with fresh strawberries is perfect for any occasion. It’s creamy, sweet, and refreshingly fruity all at once.
Ingredients
- 1 sponge cake (store-bought or homemade)
- 1 cup sweetened condensed milk
- 1 cup evaporated milk
- 1 cup heavy cream
- 2 cups fresh strawberries, sliced
Instructions
- Step 1: Bake the sponge cake according to your favorite recipe or package instructions. Allow it to cool completely.
- Step 2: In a bowl, mix the sweetened condensed milk, evaporated milk, and heavy cream until well combined.
- Step 3: Poke holes all over the cooled cake with a fork or skewer, then slowly pour the milk mixture evenly over the cake to soak it thoroughly. Refrigerate for at least 2 hours.
- Step 4: Once soaked, spread additional whipped cream on top if desired and arrange the sliced fresh strawberries evenly over the cake before serving.
Tips & Variations
- Use a homemade sponge cake for a lighter texture, or choose a store-bought one to save time.
- Add a splash of vanilla extract to the milk mixture for extra flavor.
- Top with toasted coconut flakes or a sprinkle of cinnamon for a unique twist.
Storage
Store the cake covered in the refrigerator for up to 3 days to keep it moist and fresh. Reheat is not recommended as it is best enjoyed chilled.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make the cake ahead of time?
Yes, you can prepare the cake a day in advance. Soaking it overnight helps the flavors meld and makes it even more delicious.
What type of strawberries work best?
Fresh, ripe strawberries are best for topping to provide a sweet and slightly tart contrast to the creamy cake.
PrintStrawberry Tres Leches Cake Recipe
Strawberry Tres Leches Cake is a delightful and moist sponge cake soaked in a rich mixture of three milks—condensed milk, evaporated milk, and heavy cream—then topped with fresh strawberries and whipped cream for a refreshing finish. This dessert is perfect for celebrations or a special treat, combining creamy sweetness with the natural fruitiness of strawberries.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 4 hours 50 minutes (including chilling)
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: Latin American
- Diet: Vegetarian
Ingredients
Sponge Cake
- 1 cup all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 5 large eggs, separated
- 1 cup granulated sugar, divided
- 1/3 cup whole milk
- 1 teaspoon vanilla extract
Milk Mixture
- 1 can (14 oz) sweetened condensed milk
- 1 can (12 oz) evaporated milk
- 1 cup heavy cream
Topping
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- 1 pint fresh strawberries, hulled and sliced
Instructions
- Prepare the Sponge Cake: Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan. In a bowl, sift together the flour, baking powder, and salt. In a separate large bowl, beat the egg yolks with 3/4 cup of sugar until pale and creamy. Stir in the milk and vanilla extract. Fold in the flour mixture gently to combine.
- Beat Egg Whites: In a clean bowl, beat egg whites until soft peaks form. Gradually add the remaining 1/4 cup sugar and continue beating until stiff peaks form. Gently fold the egg whites into the batter, being careful not to deflate the mixture.
- Bake the Cake: Pour the batter into the prepared pan and bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely in the pan.
- Mix the Three Milks: In a large bowl, whisk together the sweetened condensed milk, evaporated milk, and 1 cup of heavy cream until well combined.
- Soak the Cake: Using a fork or skewer, poke holes evenly across the cooled cake. Slowly pour the milk mixture over the cake, allowing it to soak in completely. Cover and refrigerate for at least 4 hours or overnight to ensure full absorption.
- Prepare the Topping: In a chilled bowl, whip 1 cup of heavy cream with powdered sugar and vanilla extract until stiff peaks form.
- Assemble: Spread the whipped cream evenly over the soaked cake. Arrange the sliced strawberries on top decoratively.
- Serve: Cut into squares and serve chilled for a refreshing, creamy dessert experience.
Notes
- For best results, chill the cake overnight to allow the milk mixture to soak thoroughly.
- You can substitute heavy cream with whipped topping if needed.
- Fresh strawberries add a natural sweetness, but you can also use other fresh berries or fruits.
- Make sure to poke enough holes to allow the milks to penetrate the sponge cake evenly.
- This cake is best served cold and consumed within 3 days.
Keywords: Strawberry Tres Leches Cake, Tres Leches Cake, Milk Soaked Cake, Strawberry Dessert, Creamy Cake
