Description
This Strawberry Tres Leches is a luscious twist on the classic Latin American sponge cake soaked in three kinds of milk and topped with fresh strawberries and whipped cream. The cake is light and airy, infused with a homemade strawberry milk mixture, making it decadently moist and bursting with fresh strawberry flavor. Perfect for celebrations or a special dessert treat.
Ingredients
Strawberry Milk
- 1/2 pound strawberries (stems removed)
- 3/4 cup granulated sugar
- 1 (12-ounce can) evaporated milk
- 1 1/4 cups whole milk
- 1/4 cup heavy cream
Sponge Cake
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 6 large eggs (separated)
- 1 cup sugar
- 1 teaspoon vanilla extract
- 1/3 cup milk
Topping
- 1/2 cup heavy cream
- 1 tablespoon powdered sugar (sifted)
- Pinch of salt
- 1/2 pound strawberries (stems removed and sliced)
Instructions
- Make the Strawberry Milk: In a blender, combine the chopped strawberries and 3/4 cup sugar. Let them macerate for 15 to 30 minutes until the strawberries soften. Add evaporated milk and whole milk, then blend until smooth. Transfer the mixture to a container, stir in 1/4 cup heavy cream, and refrigerate for about 1 hour to infuse the flavors.
- Strain the Strawberry Milk: After chilling, strain the strawberry milk through a fine sieve into a measuring cup or bowl to remove solids, ensuring a smooth milk mixture for soaking the cake.
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking pan and set it aside.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, and salt. Set this aside for the batter.
- Prepare Egg Yolk Mixture: Using a stand mixer fitted with a paddle attachment, beat the egg yolks with 1 cup sugar until pale yellow and doubled in volume. Add vanilla extract and 1/3 cup milk, mixing on low speed just until combined.
- Combine Egg Yolk and Dry Ingredients: Gently fold the egg yolk mixture into the flour mixture, incorporating the ingredients without overmixing to keep the batter light.
- Beat Egg Whites: Clean and dry the mixer bowl. Using the whisk attachment, beat the egg whites with a pinch of salt on high speed until stiff peaks form, about 3 to 4 minutes.
- Fold Egg Whites into Batter: Carefully fold the beaten egg whites into the egg yolk and flour mixture, maintaining as much air as possible for a fluffy texture.
- Bake the Cake: Pour the batter into the prepared pan. Bake in the preheated oven for 18 to 20 minutes or until a toothpick inserted in the center comes out clean. Allow the cake to cool completely in the pan.
- Soak the Cake: Use a skewer or fork to poke holes all over the cooled cake. Slowly pour the chilled strawberry milk mixture evenly over the cake, letting it absorb fully. Refrigerate for 2 to 3 hours or overnight for best results.
- Make Whipped Cream: Just before serving, whip the heavy cream with sifted powdered sugar until soft peaks form.
- Assemble and Serve: Spread the whipped cream evenly over the soaked cake. Garnish with sliced fresh strawberries. Slice and serve chilled for a refreshing and delicious dessert.
Notes
- Allowing the cake to soak overnight enhances the flavor and moisture.
- Using fresh strawberries and straining the strawberry milk ensures a smooth, flavorful soak.
- Be gentle when folding egg whites to maintain a light sponge texture.
- Adjust sugar in the strawberry milk according to the sweetness of your strawberries.
- Leftovers keep well refrigerated for up to 3 days.
- Prep Time: 45 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Latin American
