Strawberry Tres Leches Cake – Hey y’all! Today, we’re making a delicious and decadent dessert that combines the creamy goodness of tres leches with the fresh, fruity flavor of strawberries. This Strawberry Tres Leches Cake is sure to impress at any gathering. Let’s get baking!
Why You’ll Love This Recipe:
This cake is a delightful twist on the classic tres leches, infused with the sweet and tangy flavor of strawberries. It’s incredibly moist, rich, and topped with a luscious whipped topping. Perfect for any celebration or just because you’re craving something sweet and special.
Ingredients:
For the Cake:
- Baking spray
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon kosher salt
- 3 large eggs, at room temperature
- 1 cup granulated sugar
- 1 tablespoon pure vanilla extract
- 1/2 cup whole milk, at room temperature
For the Strawberry Milk:
- 1 pound strawberries, hulled and quartered, plus sliced strawberries for garnish
- 1/4 cup granulated sugar
- 1 (12-ounce) can evaporated milk
- 1 (14-ounce) can sweetened condensed milk
- 1/2 cup heavy whipping cream
For the Topping:
- Whipped topping to taste
How to Make This Recipe:
- Gather Ingredients:
- Preheat your oven to 350 degrees F (175 degrees C). Lightly spray a 13- x 9-inch baking dish with baking spray and set aside.
- Prepare the Cake Batter:
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In the bowl of a stand mixer fitted with a paddle attachment, beat the eggs, sugar, and vanilla on medium speed until light, fluffy, and almost doubled in volume, about 10 minutes.
- On low speed, beat in half of the flour mixture until just incorporated. Gradually stream in the whole milk until combined, followed by the remaining flour mixture. Mix until just combined.
- Transfer the batter to the prepared baking dish and spread it evenly.
- Bake the Cake:
- Bake in the preheated oven until golden brown and a wooden skewer inserted in the center of the cake comes out clean, about 25 to 30 minutes.
- Remove from the oven and let cool on a wire rack in the pan for 20 minutes.
- Prepare the Strawberry Milk:
- Toss the hulled and quartered strawberries with 1/4 cup sugar in a small bowl until fully coated. Let rest at room temperature for 10 minutes, stirring occasionally.
- Transfer the strawberries to a blender and process until smooth, about 30 seconds.
- Strain the puree through a fine mesh sieve into a large bowl, discarding any pulp or seeds.
- In a large bowl, whisk together 1 cup of the strained strawberry puree (reserving any remaining for later use), evaporated milk, condensed milk, and heavy cream until fully combined.
- Soak the Cake:
- Using a wooden skewer or the tines of a fork, poke holes all over the top of the cooled cake.
- Pour the strawberry milk mixture evenly over the cake, ensuring it soaks in completely.
- Cover the cake with plastic wrap and refrigerate for at least 4 hours or up to 12 hours.
- Serve:
- Before serving, top the cake with whipped topping and garnish with sliced strawberries.
- Serve cold and enjoy!
Strawberry Tres Leches Cake
Variations:
- Mixed Berry: Replace some of the strawberries with raspberries or blueberries for a mixed berry twist.
- Chocolate Twist: Add a drizzle of melted chocolate on top of the whipped topping for a chocolate-strawberry flavor combo.
- Coconut Flavor: Substitute half of the evaporated milk with coconut milk for a tropical touch.
Equipment:
- Stand mixer with paddle attachment
- 13- x 9-inch baking dish
- Medium bowl
- Small bowl
- Blender
- Fine mesh sieve
- Wooden skewer or fork
- Wire rack
- Plastic wrap
Storage:
Store any leftovers in an airtight container in the refrigerator for up to 3 days. This cake is best enjoyed cold.
What to Serve with This Recipe:
This strawberry tres leches cake pairs wonderfully with a cup of coffee or tea. It’s also delightful with a scoop of vanilla ice cream or a dollop of whipped cream.
Tips:
- Make sure the cake is completely cooled before pouring the milk mixture to avoid a soggy texture.
- For a stronger strawberry flavor, use more strawberry puree and less of the other milks.
- Allow the cake to chill for at least 4 hours to let the flavors meld and the cake to soak up the milk mixture fully.
FAQ:
Can I use frozen strawberries?
Yes, thaw the strawberries completely and drain any excess liquid before using.
Can I make this cake ahead of time?
Absolutely! This cake tastes even better the next day after the flavors have had time to meld together.
Strawberry Tres Leches Cake
This cake is a delightful twist on the classic tres leches, infused with the sweet and tangy flavor of strawberries. It's incredibly moist, rich, and topped with a luscious whipped topping.
Ingredients
- For the Cake:
- Baking spray
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon kosher salt
- 3 large eggs, at room temperature
- 1 cup granulated sugar
- 1 tablespoon pure vanilla extract
- 1/2 cup whole milk, at room temperature
- For the Strawberry Milk:
- 1 pound strawberries, hulled and quartered, plus sliced strawberries for garnish
- 1/4 cup granulated sugar
- 1 (12-ounce) can evaporated milk
- 1 (14-ounce) can sweetened condensed milk
- 1/2 cup heavy whipping cream
- For the Topping:
- Whipped topping to taste
Instructions
Preheat your oven to 350 degrees F (175 degrees C). Lightly spray a 13- x 9-inch baking dish with baking spray and set aside.
In a medium bowl, whisk together the flour, baking powder, and salt.
In the bowl of a stand mixer fitted with a paddle attachment, beat the eggs, sugar, and vanilla on medium speed until light, fluffy, and almost doubled in volume, about 10 minutes.
On low speed, beat in half of the flour mixture until just incorporated. Gradually stream in the whole milk until combined, followed by the remaining flour mixture. Mix until just combined.
Transfer the batter to the prepared baking dish and spread it evenly.
Bake in the preheated oven until golden brown and a wooden skewer inserted in the center of the cake comes out clean, about 25 to 30 minutes. Remove from the oven and let cool on a wire rack in the pan for 20 minutes.
Toss the hulled and quartered strawberries with 1/4 cup sugar in a small bowl until fully coated. Let rest at room temperature for 10 minutes, stirring occasionally.
Transfer the strawberries to a blender and process until smooth, about 30 seconds. Strain the puree through a fine mesh sieve into a large bowl, discarding any pulp or seeds.
In a large bowl, whisk together 1 cup of the strained strawberry puree (reserving any remaining for later use), evaporated milk, condensed milk, and heavy cream until fully combined.
Using a wooden skewer or the tines of a fork, poke holes all over the top of the cooled cake. Pour the strawberry milk mixture evenly over the cake, ensuring it soaks in completely.
Cover the cake with plastic wrap and refrigerate for at least 4 hours or up to 12 hours.
Before serving, top the cake with whipped topping and garnish with sliced strawberries. Serve cold and enjoy!
Notes
Approximate Nutrition Information
- Calories: 350 per serving
- Carbohydrates: 50g
- Protein: 7g
- Fat: 14g