Strawberry Tres Leches Cake
Strawberry Tres Leches Cake is a luscious dessert that marries the rich, creamy texture of tres leches with the vibrant sweetness of fresh strawberries.
Equipment
- Mixing Bowl
- Electric Mixer
- Baking Dish
- Whisk
- Wire Rack
Ingredients
For the Cake
- 1 cup all-purpose flour The base of our cake, providing structure and lightness.
- 1.5 teaspoons baking powder This will help the cake rise, creating a fluffy texture.
- 0.5 teaspoon salt Enhances the flavors and balances the sweetness.
- 0.25 cup unsalted butter, softened Adds richness and moisture to the cake.
- 0.75 cup granulated sugar Sweetens the cake and helps with browning.
- 3 large eggs Provides structure and stability to the cake.
- 1 teaspoon vanilla extract Adds a warm, sweet aroma to the cake.
For the Tres Leches Mixture
- 1 cup whole milk The first layer of our milky soak, contributing creaminess.
- 1 cup evaporated milk Adds a rich, caramel-like flavor.
- 1 cup sweetened condensed milk Provides sweetness and a creamy texture.
For the Topping
- 1 cup heavy whipping cream For a light, fluffy topping.
- 0.25 cup powdered sugar Sweetens the whipped cream.
- 1 teaspoon vanilla extract Enhances the flavor of the whipped cream.
- 1 cup fresh strawberries, sliced Adds a fresh, fruity topping.
- Mint leaves for garnish (optional) Adds a touch of color and freshness.
Instructions
- Preheat your oven to 350°F (175°C).
- Grease a 9×13 inch baking dish with butter and lightly flour it, or line it with parchment paper.
- In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until well combined. Set aside.
- In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy, about 3-5 minutes.
- Add the eggs one at a time, mixing well after each addition. Then, add the vanilla extract and mix until fully incorporated.
- Gradually add the dry ingredients to the butter mixture, mixing on low speed until just combined.
- Transfer the batter into the prepared baking dish and smooth the top. Bake for 25-30 minutes or until a toothpick inserted comes out clean.
- Allow the cake to cool in the pan for about 10 minutes, then turn it out onto a wire rack to cool completely.
- While the cake is cooling, combine the whole milk, evaporated milk, and sweetened condensed milk in a mixing bowl and whisk until blended.
- Once the cake is cool, poke holes all over the surface and pour the tres leches mixture evenly over the cake. Allow it to soak for at least 1-2 hours, or preferably overnight, in the refrigerator.
- In a mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
- Spread the whipped cream over the top of the cake and decorate with sliced strawberries.
- Slice the cake into squares and serve chilled.
Notes
For best results, make the cake a day in advance to allow flavors to meld. Store covered in the refrigerator.
