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Strawberry-tres-leches-cake-slice-topped-with-whipped-cream-and-strawberries

Strawberry Tres Leches Cake

Recipe by Liliya

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  • Total Time2 hours 45 minutes
  • Yield12 servings 1x

Moist, creamy, and perfectly sweet dessert topped with fresh strawberries. This show-stopping cake is guaranteed to be a hit for any occasion .

Ingredients

Scale

For the Sponge Cake:

  • 1 ½ cups all-purpose flour
  • 1 ½ teaspoons baking powder
  • ½ teaspoon salt
  • 5 large eggs, separated
  • 1 cup granulated sugar
  • ½ cup milk
  • 1 teaspoon vanilla extract

For the Tres Leches Mixture:

  • 1 (12-ounce) can evaporated milk
  • 1 (14-ounce) can condensed milk
  • 1 cup heavy cream or whole milk

For the Strawberry Topping:

  • 1 pint fresh strawberries, washed and sliced
  • 2 tablespoons powdered sugar
  • Optional: Fresh mint sprigs for garnish
For the Topping
  • 2 cups heavy whipping cream, very cold (VERY IMPORTANT)
  • ¼ cup powdered sugar

Instructions

  1. Get the Oven Ready:
    Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan.
  2. Cook Strawberries :
    Pour it into a saucepan and start simmering. Cook the mix until reduced by half (about 20 min). Put that on side to rest. Follow my Strawberry Puree Recipe for a super easy and delicious fruity base!Jar-of-fresh-strawberry-pureeSaucepan-of-simmering-strawberry-syrup
  3. Prepare the Dry Ingredients:
    In a bowl, whisk together the flour, baking powder, and salt. Set aside.
  4. Egg Mixture:In a large bowl, separate the eggs. Beat the egg whites until stiff peaks form.In a separate bowl, beat the egg yolks with the sugar until light and fluffy. Add the milk and vanilla extract, mixing well.

    Glass-bowl-with-dry-ingredients-and-whiskMixing-bowl-with-butter-sugar-and-egg

  5. Combine:
    Gradually fold the dry ingredients into the egg yolk mixture. Then gently fold the beaten egg whites into the batter until fully incorporated.
    Mixing-bowl-with-strawberry-puree-and-butter-mixtureBowl-with-dry-flour-added-to-strawberry-cake-batter
    Mixing-bowl-with-strawberry-cake-batterStrawberry-tres-leches-cake-batter
  6. Bake:
    Pour the batter into the prepared baking pan. Bake for 20–25 minutes or until a toothpick inserted into the center comes out clean. Let the cake cool completely.
  7. Poke and Soak:
    Using a fork, poke holes all over the cooled cake. Mix the evaporated milk, condensed milk, and heavy cream in a bowl. Slowly pour the milk mixture evenly over the cake, ensuring it soaks thoroughly. Cover with cling wrap and refrigerate for at least 2 hours or overnight.
  8. Prepare the Strawberry Topping:
    Combine the sliced strawberries with powdered sugar, allowing them to release their juices.
    Fluffy whipped cream in a metal bowl.Strawberry-tres-leches-cake-serving
  9. Finish and Serve:
    Top the chilled cake with the strawberries and their juices. Garnish with fresh mint if desired. Serve immediately and enjoy!
    Strawberry-tres-leches-cake-slice-topped-with-whipped-cream-and-strawberriesStrawberry-tres-leches-cake-topped

Notes

  • Use Room Temperature Ingredients: Eggs and milk at room temperature blend more smoothly, giving the cake a better texture.
  • Be Gentle with Egg Whites: Fold the egg whites gently into the batter to keep the cake light and airy.
  • Soaking Tip: For the best flavor, refrigerate the cake overnight to let the milk mixture fully absorb.
  • Strawberry Variations: Add a drizzle of chocolate sauce or a sprinkle of toasted coconut for a twist.
  • Storage: Store any leftovers in the refrigerator, covered, for up to 3 days.
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Mexican

Nutrition

  • Calories: 320 kcal
  • Sugar: 30g
  • Sodium: 200mg
  • Fat: 12g
  • Saturated Fat: 7g
  • Carbohydrates: 44g
  • Fiber: 1g
  • Protein: 8g

Find it online: https://wearerecipes.com/strawberry-tres-leches-cake/