Strawberry 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
Scale
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
Find it online: https://familyfavplates.com/strawberry-tres-leches-cake-recipe/
