Description
A fruity twist on a traditional Mexican dessert, this Strawberry Tres Leches Cake is soaked in homemade strawberry milk and topped with whipped cream and fresh berries.
Ingredients
Strawberry Milk:
½ pound strawberries, stems removed
¾ cup granulated sugar
1 (12 oz) can evaporated milk
1¼ cups whole milk
¼ cup heavy cream
Tres Leches Sponge Cake:
1½ cups all-purpose flour
1½ teaspoons baking powder
¼ teaspoon salt
6 large eggs, separated
1 cup sugar
1 teaspoon vanilla
⅓ cup milk
Topping:
½ cup heavy cream
1 tablespoon powdered sugar, sifted
Pinch of salt
½ pound strawberries, stems removed and sliced
Instructions
1. Add chopped strawberries and sugar to a blender and let macerate for 15–30 minutes.
2. Pour in evaporated milk and whole milk, blend until smooth.
3. Stir in heavy cream, refrigerate 1 hour to infuse.
4. Strain the strawberry milk into a bowl or measuring cup.
5. Preheat oven to 350°F. Grease a 9×13-inch pan.
6. In a bowl, whisk together flour, baking powder, and salt.
7. In a stand mixer, beat egg yolks and sugar until fluffy.
8. Mix in vanilla and milk, then fold into dry ingredients.
9. In clean mixer bowl, beat egg whites to stiff peaks.
10. Fold egg whites gently into batter.
11. Pour into pan and bake 18–20 minutes. Let cool completely.
12. Poke holes in cooled cake and pour in strawberry milk slowly.
13. Refrigerate for at least 3 hours or overnight.
14. Whip cream, powdered sugar, and salt to soft peaks.
15. Spread whipped cream over cake and top with sliced strawberries.
Notes
Best made a day in advance to allow full soak.
You can use thawed frozen strawberries if fresh aren’t available.
Store covered in the fridge for up to 4 days.
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 27g
- Sodium: 80mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 105mg