Strawberry Tres Leches Cake (Print Version)
Moist cake soaked in milk blend, layered with fresh strawberries and whipped cream frosting.
# Ingredients:
Sponge Cake
01 -
2 cups all-purpose flour
02 -
2 teaspoons baking powder
03 -
½ teaspoon salt
04 -
5 large eggs, separated
05 -
1 cup granulated sugar, divided
06 -
⅓ cup whole milk
07 -
1 teaspoon vanilla extract
Tres Leches Mixture
08 -
1 can (14 oz) sweetened condensed milk
09 -
1 can (12 oz) evaporated milk
10 -
1 cup heavy whipping cream
Strawberry Filling
11 -
3 cups fresh strawberries, diced
12 -
⅓ cup granulated sugar
13 -
1 tablespoon lemon juice
14 -
1 tablespoon cornstarch
15 -
2 tablespoons water
Whipped Cream Frosting
16 -
2 cups heavy whipping cream
17 -
½ cup powdered sugar
18 -
1 teaspoon vanilla extract
Decoration
19 -
Fresh whole strawberries
20 -
Sliced strawberries
21 -
Powdered sugar
22 -
Strawberry sauce (optional)
23 -
Fresh mint leaves
# Instructions:
01 -
Preheat the oven to 350°F (175°C). Grease and line two 8-inch round cake pans or one 9×13-inch pan. In a bowl, whisk together flour, baking powder, and salt. In a separate bowl, beat egg yolks with ¾ cup sugar until pale and fluffy. Add milk and vanilla extract, then gradually fold in the dry ingredients. In a clean bowl, beat egg whites until soft peaks form. Gradually add the remaining sugar and continue beating until stiff peaks form. Fold the egg whites carefully into the batter. Pour into prepared pans and bake for 25–30 minutes or until a toothpick inserted comes out clean. Cool completely.
02 -
In a saucepan, combine diced strawberries, sugar, and lemon juice. Cook over medium heat for 5 minutes. Mix cornstarch with water and add to the strawberries. Cook for another 2–3 minutes until thickened. Remove from heat and cool completely.
03 -
Whisk together sweetened condensed milk, evaporated milk, and heavy cream until smooth.
04 -
Using a skewer or fork, poke holes all over the cooled cake layers. Slowly pour the milk mixture evenly over the cakes, allowing gradual absorption. Cover and refrigerate for at least 4 hours or preferably overnight.
05 -
Beat heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form. Avoid overbeating to maintain smooth texture.
06 -
Place the first cake layer on a serving platter. Spread a layer of whipped cream, then half of the strawberry filling. Top with the second cake layer. Frost the top and sides with whipped cream. Decorate generously with whole and sliced fresh strawberries. Lightly dust with powdered sugar and drizzle strawberry sauce if desired. Refrigerate until serving.
# Notes:
01 -
For best results, chill the soaked cake layers overnight to allow full absorption of the milk mixture and enhance flavor.