How to Make the Perfect Strawberry Tres Leches Cake
The tres leches cake, meaning “three milks cake” in Spanish, is a beloved Latin American dessert made by soaking a tender sponge cake in a mixture of three types of milk – sweetened condensed milk, evaporated milk, and heavy cream. The result is an ultra moist, sweet cake that’s almost like a cross between cake and pudding in texture.
While classic tres leches is fantastic on its own, I love to take the cake to the next level by topping it with fresh, juicy strawberries. The sweet tartness of the berries complements the rich, creamy base beautifully. Drizzled with a Strawberry reduction and topped with whipped cream, this strawberry tres leches cake makes for a gorgeous summery dessert that’s sure to impress.
Ingredients You’ll Need
For the Tres Leches Cake:
- Butter and flour for preparing cake pans
- 1 1⁄2 cups all-purpose flour
- 2 teaspoons baking powder
- 1⁄4 teaspoon salt
- 5 large eggs, separated
- 1 1⁄4 cups white sugar, divided
- 1⁄3 cup whole milk
- 1 tablespoon vanilla extract
- 1⁄2 cup unsalted butter, softened
For the Three Milk Mixture:
- One 14-ounce can sweetened condensed milk
- One 12-ounce can evaporated milk
- 1 cup heavy whipping cream
For the Topping:
- 2 lbs fresh strawberries, hulled and sliced
- 1⁄4 cup sugar
- 2 tablespoons water
- 2 cups cold heavy cream
- 2 tablespoons sugar
Step-by-Step Instructions
Prepare the Cake Pans
Grease two 8-inch round cake pans and line the bottoms with parchment paper. Grease the parchment and dust the pans lightly with flour, tapping out any excess.
Make the Sponge Cake
- Preheat the oven to 350°F. Whisk together the flour, baking powder, and salt in a medium bowl; set aside.
- In a stand mixer fitted with the whisk attachment, beat the egg whites on medium-high until stiff, glossy peaks form, about 2 to 3 minutes. Gently transfer the whipped egg whites to another bowl and set aside.
- Add 3⁄4 cup of the sugar and the egg yolks to the mixer bowl. Beat on medium speed until the mixture turns thick and pale yellow, about 3 minutes. Mix in the milk, vanilla, and melted butter until incorporated.
- Add the dry ingredients to the wet ingredients in three additions, folding gently after each addition just until combined.
- Gently fold about a third of the whipped egg whites into the batter to lighten it. Then fold in the remaining egg whites just until no streaks remain.
- Divide the cake batter evenly between the prepared pans. Bake for 22 to 25 minutes, until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes. Then run a knife around the edges and carefully invert them onto a wire rack to cool completely.
Make the Three Milk Mixture
While the cake layers are cooling, whisk together the sweetened condensed milk, evaporated milk, and heavy cream in a medium bowl. Set aside.
Prepare the Strawberries
- Hull and slice the strawberries and place them in a medium saucepan. Add the 1⁄4 cup sugar and 2 tablespoons water and let sit for 10 minutes.
- Bring the mixture to a boil over medium heat, stirring frequently. Then reduce heat and simmer for about 5 minutes, until the released juices thicken to a light syrup.
- Remove the pan from heat and let the strawberry mixture cool to room temperature.
Assemble the Tres Leches Cake
- Use a fork to generously poke holes all over the top of the cake layers. Slowly pour the three milk mixture evenly over both layers, allowing it soak in fully.
- Using a flexible spatula, spread a layer of sliced, macerated strawberries over the top of one cake layer. Carefully lift and place the second layer on top. Spread the remaining strawberries evenly over the top and sides of the stacked cake.
- Make the whipped cream by beating cold heavy cream and sugar in a large bowl with a hand mixer until stiff peaks form. Dollop or pipe the whipped cream all over the strawberry-covered cake.
- Refrigerate the assembled cake for at least 2 hours before serving to allow flavors to meld. Garnish with leftover strawberries just before slicing if desired. Enjoy!
Storage
- Store leftover strawberry tres leches cake tightly wrapped in the refrigerator for 3 to 4 days.
- The toasted, soaked cake layers do not freeze well. But you can prepare the components separately and assemble fresh if needed.
FAQ About Making Strawberry Tres Leches Cake
1. What type of strawberries work best?
I recommend using fresh, ripe strawberries at the peak of summer for the best flavor. Go for smaller berries if possible, which tend to be sweeter. Larger berries may require more roasting time for the juices to thicken.
2. Can I use frozen strawberries instead?
You can, but keep in mind frozen strawberries release much more liquid naturally. You’ll likely need to reduce the strawberry sauce down longer to reach the right syrupy consistency before topping the cake.
3. Do I have to make whipped cream topping?
While the billowy whipped cream pairs beautifully with the tender cake layers, you can skip it if you prefer. The macerated strawberries alone give plenty of moisture and fruity flavor.
4. What if my cake layers crack or break?
No need to worry about cracked cake layers! The tres leches will seep evenly through the crevices. Just be extra gentle when stacking the layers and use some whipped cream to patch gaps if needed.
5. Can I substitute the liquor in the recipe?
Traditional tres leches cake uses non-alcoholic milk mixtures. But some recipes incorporate rum or brandy for more complexity. Feel free to substitute orange juice, coffee, or even strawberry puree if you want the fruit flavor without adding liquor.
6. How do I make ahead?
You can bake and soak the cake layers, prepare the three milk mixture, macerate the berries, and make the whipped cream filling a day in advance. Refrigerate the components separately, then assemble and decorate the cake right before serving.
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