Irresistible Strawberry Tres Leches Cake: A Sweet Summer Bliss
Experience the delightful blend of fresh strawberries and creamy milk in this Irresistible Strawberry Tres Leches Cake.
Servings: 12 slices
Calories: 350kcal
Equipment
- 9x13-inch baking dish
- Mixing bowls
- Whisk
- electric mixer
- Fork
Ingredients
For the Cake
- 2 cups all-purpose flour Sifted
- 5 units eggs Separated
- 1 cup granulated sugar Divided
- 1/3 cup whole milk Room temperature
- 1 tsp vanilla extract Pure vanilla preferred
For the Milk Soak
- 1 can sweetened condensed milk 14 oz
- 1 can evaporated milk 12 oz
- 1/2 cup heavy cream For soak
For the Topping
- 1 1/2 cups heavy cream For topping
- 1/4 cup powdered sugar
- fresh strawberries For topping
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and lightly grease a 9x13-inch baking dish.
- Beat the egg yolks with half of the granulated sugar until pale and thick. Mix in the whole milk and vanilla extract.
- Whip the egg whites until soft peaks form, then gradually add the remaining sugar until stiff peaks form.
- Fold the yolk mixture gently into the whipped egg whites and sift in the flour, folding until just combined.
- Pour the batter into the prepared pan and bake for 25-30 minutes or until a toothpick inserted comes out clean. Allow to cool completely.
- Combine the sweetened condensed milk, evaporated milk, and heavy cream in a bowl until smooth.
- Poke holes in the cooled cake with a fork and pour the milk mixture evenly over the top. Refrigerate for at least 4 hours or overnight.
- Whip the heavy cream with powdered sugar until soft peaks form, then spread it over the chilled cake.
- Top with freshly sliced strawberries just before serving.
Notes
Optional: Garnish with mint leaves for added color and freshness.