Now, let’s dive into a dessert that’s as fun to make as it is to eat. This strawberry tres leches cake combines the creamy, dreamy goodness of traditional tres leches with the fresh, vibrant flavor of strawberries. It’s the perfect summer dessert that’ll have everyone asking for seconds.
Why This Recipe Works
- The combination of fresh strawberries and tres leches creates a refreshing twist on the classic dessert.
- Using a sponge cake base ensures the cake absorbs the tres leches mixture perfectly without becoming soggy.
- The addition of whipped cream and fresh strawberries on top adds texture and a burst of flavor.
- It’s a make-ahead dessert, meaning less stress when entertaining.
- This recipe balances sweetness and acidity, making it irresistibly delicious.
Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 5 large eggs, separated
- 1 cup granulated sugar, divided
- 1/3 cup whole milk
- 1 teaspoon vanilla extract
- 1 can (14 oz) sweetened condensed milk
- 1 can (12 oz) evaporated milk
- 1 cup heavy cream
- 2 cups fresh strawberries, sliced
- 1 tablespoon powdered sugar for dusting
Equipment Needed
- 9×13 inch baking pan
- Electric mixer
- Mixing bowls
- Whisk
- Spatula
- Measuring cups and spoons
Instructions
Preheat and Prep
Preheat your oven to 350°F and grease a 9×13 inch baking pan. In a bowl, whisk together the flour, baking powder, and salt. This ensures your dry ingredients are evenly distributed for a uniform cake texture.
Whip the Egg Whites
Using an electric mixer, beat the egg whites on high speed until soft peaks form. Gradually add 1/2 cup of sugar, continuing to beat until stiff peaks form. This step is crucial for a light and airy sponge cake.
Combine Yolks and Dry Ingredients
In another bowl, beat the egg yolks with the remaining 1/2 cup sugar until pale and thick. Stir in the milk and vanilla. Gently fold in the dry ingredients, then the egg white mixture, being careful not to deflate the whites.
Bake to Perfection
Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Soak with Tres Leches
Once cooled, return the cake to the pan. Pierce the surface all over with a fork. Mix the condensed milk, evaporated milk, and heavy cream, then slowly pour over the cake. Refrigerate for at least 4 hours, or overnight, to allow the cake to absorb the milks.
Top and Serve
Before serving, top the cake with whipped cream and fresh strawberries. Dust with powdered sugar for a beautiful finish. Slice and enjoy the creamy, berry goodness!
Tips and Tricks
For the best results, use room temperature eggs as they whip up better and create a fluffier cake. When folding in the egg whites, use a gentle hand to maintain as much air as possible. For an extra strawberry punch, macerate some strawberries with a bit of sugar and layer them on top of the cake before adding the whipped cream. If you’re short on time, you can use store-bought whipped cream, but homemade really makes a difference. Lastly, for a non-alcoholic version, you can skip the rum often added to tres leches, but a splash enhances the flavor beautifully.
Recipe Variations
- Chocolate Strawberry Tres Leches: Add cocoa powder to the dry ingredients for a chocolatey base.
- Tropical Twist: Substitute strawberries with mango and pineapple for a tropical flavor.
- Berry Medley: Use a mix of strawberries, raspberries, and blueberries for a colorful topping.
- Coconut Tres Leches: Replace heavy cream with coconut milk for a dairy-free version.
- Spiked Version: Add a tablespoon of rum or strawberry liqueur to the milk mixture for an adult dessert.
Frequently Asked Questions
Can I use frozen strawberries?
Yes, you can use frozen strawberries, but thaw and drain them well to prevent the cake from becoming too soggy. Fresh strawberries are preferred for their texture and flavor, but frozen are a good alternative when fresh aren’t available.
How long does the cake last in the fridge?
The cake can be stored in the refrigerator for up to 3 days. Keep it covered to prevent it from absorbing other flavors. The longer it sits, the more the flavors meld, making it even more delicious.
Can I make this cake gluten-free?
Absolutely! Substitute the all-purpose flour with your favorite gluten-free flour blend. Just ensure it’s a 1:1 substitution blend for the best results. The texture might be slightly different, but it will still be delicious.
Summary
This strawberry tres leches cake is a delightful twist on a classic, combining creamy tres leches with fresh strawberries for a dessert that’s sure to impress. Perfect for any occasion, it’s as enjoyable to make as it is to eat.
