Delicious Strawberry Tres Leches Cake Recipe
If you're looking to try a new dessert, this Delicious Strawberry Tres Leches Cake recipe is perfect. It's a fresh take on the classic Latin American cake, featuring a fluffy sponge cake soaked in three types of milk. Topped with fresh strawberries and fresh whipped cream, this cake is sure to impress your family and friends.
Servings: people
Equipment
- 1 Electric mixer
- 1 9x13 inch rectangular cake pan
- 1 food processor
Ingredients
Sponge Cake:
- 1 cup unsalted butter
- 1 ¾ cup all-purpose flour spooned and leveled
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 4 large eggs room temperature
- 1 ¼ cup granulated sugar
- 1 teaspoon pure vanilla extract
Stawberry milk soak:
- 12 ounces evaporated milk 1 can
- 14 ounces sweetened condensed milk 1 can
- 1/2 cup whole milk
- 1 ounce freeze-dried strawberries divided between 2 parts of 3 tablespoons each
Strawberry whipped cream:
- 1 ½ cup heavy whipping cream chilled
- 3 tablespoons powdered sugar
- 1 cup fresh strawberries washed and dried
Instructions
Sponge Cake:
- Start by preheating your oven to 350°F and spraying a 9x13-inch baking pan with cooking spray. Don't grease the sides of the pan.
- Melt butter in small time intervals using your microwave, or your stovetop. Set it aside to let it cool down before using it.1 cup (227 g) unsalted butter
- Measure, then sift your dry ingredients, and set them aside.1 ¾ cup (218.8 g) all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon (0.5 teaspoon) salt
- In a large bowl of a stand mixer or an electric hand mixer with the whisk attachment, beat the eggs, sugar, and vanilla on medium-high speed until they triple in size, which takes about 5 minutes.Be careful not to overbeat the eggs; just whip them to the right volume. If the mixture becomes too stiff, the cake won't rise properly.Lift the whisk from the batter and make a figure-eight with the dripping batter. If the figure-eight stays on the surface, it's ready.4 large eggs, 1 ¼ cup (250 g) granulated sugar, 1 teaspoon pure vanilla extract
- Using a rubber spatula, gently fold the flour mixture into the egg mixture until just combined. Be careful not to overmix to keep the batter light and fluffy and to preserve the air bubbles created by whipping the eggs. This will ensure an airy cake.
- Fold in the melted butter mixture the same way you did with the flour. Pour the cake batter into the prepared pan and immediately place it in the oven to bake.
- Bake for 20 to 25 minutes until a toothpick inserted in the middle comes out clean and the cake looks golden brown.
- Take the cake out of the oven and let it cool completely over a wire rack
Strawberry soak milk:
- Place the freeze-dried strawberries into a food processor or blender, then pulse or blend them until they become a fine powder.1 ounce (28.3 g) freeze-dried strawberries
- To make the sweet milk mixture, use a food processor to mix together the different kinds of milk and 3 tablespoons of the freeze-dried strawberry powder. The strawberry powder should be completely dissolved into the mixture.12 ounces (340.2 g) evaporated milk, 14 ounces (396.9 g) sweetened condensed milk, 1/2 cup (118.3 ml) whole milk
- Poke holes in the cake using the back of a wooden spoon, a fork, or a wooden skewer. Pour the sweet strawberry milk mixture over the cake. Refrigerate the cake for at least an hour to let the liquid soak in completely.
Strawberry whipped cream:
- Using a clean stand mixer bowl or a handheld mixer with the paddle attachment, whip the heavy cream, 3 tablespoons of freeze-dried strawberry powder, and powdered sugar, until stiff peaks form.1 ½ cup (354.9 ml) heavy whipping cream, 3 tablespoons powdered sugar
- Before serving, spread the whipped strawberry topping over the cake and add fresh strawberries on top. Enjoy!1 cup (144 g) fresh strawberries
Notes
Expert Tips
Here are a few expert tips to make sure you bake the best sponge cake:- Skip greasing the sides: Grease the bottom with baking spray. Leaving the sides ungreased helps the cake climb for a light and fluffy texture.
- Use room temperature eggs: Make sure your eggs are at room temperature before using them. This helps with better whipping, creating a stable and voluminous egg foam for a light and airy sponge cake.
- Don’t over-mix your eggs: Do a figure-eight test with the batter. If the figure-eight holds, it’s ready. If not, beat a bit more.
- Fold in flour and butter gently: Use a gentle folding motion to mix flour and butter into the wet ingredients. This prevents air bubbles from popping and keeps the cake from deflating.
- Bake immediately: Preheat the oven and have your cake pan ready before starting. This ensures you bake immediately, preventing air bubbles from popping and the cake from deflating.
- Avoid opening the oven: Don’t open the oven door frequently during baking to prevent the cake from sinking. Only check for doneness near the end of the baking time.
