A delicious twist on the classic Tres Leches Cake, infused with fresh strawberries in both the cake and the topping. Light, moist, and irresistibly creamy!
Ingredients:
For the Cake:
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1 cup (125g) all-purpose flour
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1 ½ tsp baking powder
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¼ tsp salt
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5 large eggs, separated
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1 cup (200g) granulated sugar, divided
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⅓ cup whole milk
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1 tsp vanilla extract
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½ cup fresh strawberries, pureed
For the Three Milks Soak:
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1 (14 oz) can sweetened condensed milk
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1 (12 oz) can evaporated milk
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½ cup heavy cream (or whole milk)
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1 tsp vanilla extract
For the Strawberry Whipped Cream Topping:
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1 ½ cups heavy cream, chilled
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¼ cup powdered sugar
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½ tsp vanilla extract
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½ cup fresh strawberries, pureed (plus extra for garnish)
Instructions:
1. Make the Cake:
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Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
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In a bowl, whisk flour, baking powder, and salt. Set aside.
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In a large bowl, beat egg yolks + ¾ cup sugar until pale. Mix in milk, vanilla, and strawberry puree.
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Gently fold in the dry ingredients.
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In another bowl, beat egg whites until soft peaks form. Gradually add remaining ¼ cup sugar and beat until stiff peaks form.
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Fold egg whites into the batter gently. Pour into the baking dish and bake for 25-30 mins until a toothpick comes out clean. Let cool.
2. Prepare the Tres Leches Mixture:
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Whisk together condensed milk, evaporated milk, heavy cream, and vanilla.
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Poke holes all over the cooled cake with a fork or skewer. Slowly pour the milk mixture over the cake. Refrigerate for at least 2 hours (or overnight).
3. Make the Strawberry Whipped Cream:
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Beat heavy cream, powdered sugar, and vanilla until soft peaks form. Fold in strawberry puree.
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Spread over the chilled cake. Garnish with sliced strawberries.
4. Serve & Enjoy!
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Best served cold. Store leftovers in the fridge for up to 3 days.
Why You’ll Love It:
✅ Ultra-moist from the tres leches soak
✅ Fresh strawberry flavor in every bite
✅ Light & creamy whipped topping