Description
Strawberry Tres Leches Cake is a moist and delicious dessert featuring a fluffy sponge cake soaked in a sweet strawberry-infused three-milk mixture. Topped with a light strawberry whipped cream, this cake is perfect for celebrations or any special occasion.
Ingredients
Scale
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
- Prepare Strawberry Milk: 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.
- Preheat Oven and Prepare Cake Pan: Preheat the oven to 350 degrees F and grease a 9×13 inch baking dish thoroughly to prevent sticking.
- Make Cake Batter: 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.
- Combine Dry Ingredients: 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.
- Bake the Cake: 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.
- Soak the Cake with Strawberry Milk: 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.
- Prepare Strawberry Whipped Topping: 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.
- Top and Serve: 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.
