Strawberry Tres Leches
User Reviews
4.7
Strawberry Tres Leches
Description
The recipe starts by macerating chopped strawberries with sugar to soften them and release juices, which are blended with evaporated milk and whole milk to form a strawberry milk infusion. Heavy cream is added separately after blending to avoid thickening. The mixture is chilled for an hour to develop flavor. Meanwhile, a light sponge cake is prepared from flour, baking powder, salt, egg yolks whipped with sugar, vanilla, and milk combined carefully with whipped egg whites folded to keep it airy. The cake is baked until just set.
After baking, the strawberry milk mixture is strained and slowly poured over the cooled cake, allowing it to soak and infuse with strawberry flavor. The cake is topped with whipped cream sweetened with powdered sugar and lightly salted, then decorated with sliced fresh strawberries. The dessert balances the soft, airy sponge texture with the moistness of the milk soak and fresh strawberry flavor throughout.
Key techniques include steeping the milk mixture for a full hour to enhance strawberry infusion and adding heavy cream after blending to prevent unwanted thickening. This process ensures a smooth, flavorful liquid to soak the cake without risking a whipped texture prematurely forming. The cake is ideal as a refreshing dessert with a fruity twist on the traditional tres leches.
Ingredients
Strawberry Milk:
- 1/2 pound strawberries stems removed
- 3/4 cup granulated sugar
- 1 (15-ounce can) evaporated milk
- 1 1/4 cups milk whole
- 1/4 cup heavy cream
Tres Leches Sponge Cake:
- 1 1/2 cup all-purpose flour
- 1 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 6 egg separated, large
- 1 cup sugar
- 1 teaspoon vanilla
- 1/3 cup milk
Topping:
- 1/2 cup heavy cream
- 1 tablespoon powdered sugar sifted
- Pinch salt
- 1/2 pound strawberries stems removed and sliced
Instructions
To make the strawberry milk:
- To a blender, add the chopped up strawberries and sugar. Allow them to macerate (sit together) until the strawberries have softened, about 15 to 30 minutes. Pour in the evaporated milk and regular milk. Blend until pureed. Transfer the strawberry milk to the container and mix in the heavy cream. Transfer to the fridge to allow the strawberry puree to infuse the milk, about 1 hour.
- I made this at the beginning of the recipe and then made the sponge cake and it was perfect timing. Run the strawberry milk through a strainer into a measuring cup or a bowl with a spout.
To Make the Tres Leches Sponge Cake:
- Preheat the oven to 350 degrees F. Grease a 9x13-inch pan and set aside.
- In a large bowl, whisk together flour, baking powder and salt. Set aside.
- In a stand-up mixer with paddle attachment, beat egg yolks and sugar until pale yellow and double in volume. Mix in the vanilla and the milk on low speed just until combined, then fold the egg yolk mixture into the flour mixture.
- Clean and dry the egg yolk bowl. Add the egg whites and beat with the whisk attachment on high until stiff peaks about 3 to 4 minutes.
- Fold the egg white mixture into egg yolk and flour mixture.
- Pour the batter into the cake pan and bake for 18 to 20 minutes. Let cool completely in the pan before proceeding with the rest of the recipe.
To Assemble + Topping:
- Using a skewer or fork, create little holes on the top of the cake. Pour the strawberry milk mixture over the cake (it may seem like a lot but it will absorb!). Transfer to the fridge to 2 to 3 hours, ideally overnight.
- Just before serving, make the whipped cream! To a bowl, using an electric mixer, mix the heavy cream and sifted powdered sugar. Top the cake with the fluffy whipped cream and garnish with slices of strawberry. Slice and serve.
Notes
- The strawberry milk soak is made with evaporated milk, whole milk, and heavy cream to balance thickness and flavor; avoid blending heavy cream with the other milks to prevent thickening.
- Allow the strawberry milk mixture to steep for a full hour for optimal strawberry flavor infusion.
Nutrition Information
Show DetailsNutrition Facts
Serving: 1(9x13-inch) cake
Amount Per Serving
Calories 305 kcal
% Daily Value*
| Calories | 305kcal | 15% |
| Carbohydrates | 32g | 11% |
| Protein | 1g | 2% |
| Fat | 4g | 6% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 2g | 10% |
| Cholesterol | 32mg | 11% |
| Sodium | 23mg | 1% |
| Potassium | 12mg | 0% |
| Fiber | 2g | 8% |
| Sugar | 23g | 46% |
| Vitamin A | 36IU | 1% |
| Vitamin C | 21mg | 23% |
| Calcium | 4mg | 0% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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