Strawberry Tres Leches Cake Recipe

Ingredients

Strawberry Milk

• 2 cup strawberries, diced
• 3/4 cup granulated sugar
• 1 (15 oz can) evaporated milk
• 1 1/3 cup whole milk
• 1/4 cup heavy cream

Cake

• 1/2 cup butter, 1 stick
• 1 cup sugar
• 5 eggs
• 1 teaspoon vanilla extract
• 1 1/2 cups flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt

Strawberry Whipped Topping

• 2 cup heavy cream
• 1/3 cup pureed strawberries
• 2/3 cup powdered sugar
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt

Instructions

1. Add diced strawberries and granulated sugar to a blender or food processor. Pulse 2-3 times then let the mixture sit for 10 minutes. Add evaporated milk, whole milk, and heavy cream and process for 1-2 minutes until well combined. Cover and refrigerate for at least 30 minutes.
2. Preheat the oven to 350 degrees F and grease a 9×13 inch baking dish thoroughly to prevent sticking.
3. In a large bowl, beat butter and sugar together until smooth and creamy. Add eggs and vanilla extract, beating until mixture is light and fluffy.
4. In a separate small bowl, sift together flour, baking powder, and salt. Slowly incorporate the dry ingredients into the wet ingredients mixing gently until just combined to avoid overmixing.
5. Pour the batter into the prepared baking dish and bake for 30 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and allow to cool to room temperature.
6. Using a fork, pierce the top of the cooled cake all over. Strain the chilled strawberry milk through a fine mesh strainer to remove solids. Pour the milk evenly over the cake. Cover tightly with plastic wrap and refrigerate for at least 4 hours or overnight to allow the cake to absorb the milk mixture.
7. In a large bowl, beat heavy cream until soft peaks form. Gently fold in pureed strawberries, powdered sugar, vanilla extract, and salt. Continue beating until the topping becomes smooth and airy.
8. Once the milk has fully absorbed, spoon the strawberry whipped topping onto the cake and spread into an even layer. Decorate with fresh strawberries if desired and serve chilled.

Notes

• For best flavor, use fresh, ripe strawberries for both the milk infusion and the whipped topping.
• You can substitute all-purpose flour with gluten-free flour for a gluten-free version, adjusting the texture as needed.
• Refrigerate the cake overnight for a more intense milk absorption and better texture.
• Use a hand mixer or stand mixer for best results when beating cream and batter.
• If fresh strawberries are not available, frozen strawberries can be used but thaw and drain excess liquid before blending.
• Make sure the cake is completely cooled before soaking to prevent becoming too soggy.