Strawberry Tres Leches Cake
Strawberry Tres Leches Cake is a delicious and easy dessert soaked in 3 milks and topped with fluffy whipped cream and fresh berries.
Equipment
- Medium saucepan
- Hand or stand mixer
- 9x13 inch pan (approx 22x33 cm)
Ingredients
Cake:
- 12 ounces (340 g) fresh strawberries sliced (1 pint)
- 2 ½ cups (300 g) all purpose flour
- 2 teaspoons baking powder
- 1 ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup (225 g) unsalted butter softened
- 1 ½ cups (300 g) granulated sugar
- 4 large eggs at room temperature
- 1 teaspoon (5 ml) vanilla extract
- pink food coloring optional
- ¾ cup (188 g) sour cream
- ¼ cup (60 ml) whole milk
Tres Leches:
- 1 12. ounce can (340 g) evaporated milk
- 1 14.ounce can (400 g) sweetened condensed milk
- ½ cup (120 ml) whole milk
Topping
- 2 cups (480 ml) heavy whipping cream
- 3 tablespoons powdered sugar
- 2 cups (250 g) sliced strawberries
Instructions
For the cake:
- Start the strawberry reduction by adding the sliced strawberries into a food processor and pulse until you have about 1 ½ cups puree.
- Add the puree into a medium saucepan and heat over medium-high heat, stirring often, until thickened and reduced by about half. This should take about 20 minutes.
- Set the reduction aside to cool.
- Preheat the oven to 350°F (180°C), or 160°C for a fan oven. Grease and flour a 9x13 inch (22x33 cm) baking pan and set aside.
- In a medium bowl, whisk together the flour, baking powder, baking soda and salt; set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, add the butter and granulated sugar and beat until light and fluffy. Add the eggs, one at a time, beating well after each addition. Add the cooled strawberry reduction, vanilla extract, and pink food coloring. Mix well.
- Add half the flour, mix until just combined. Add the sour cream, mix well, then add the remaining flour and mix until combined. Add the milk and stir well. Pour the batter into the prepared pan and bake in the preheated oven for 28-32 minutes, or until a toothpick inserted in the center comes out clean.
For the tres leches:
- Whisk the sweetened condensed milk, evaporated milk and whole milk together until smooth.
- Poke holes all over the surface of the baked cake while it is still warm, then slowly pour the milk mixture all over the cake.
- Allow the cake to cool completely before transferring to the fridge to chill.
For the topping:
- Add the heavy cream and powdered sugar to a large bowl. Whip on high speed until light and fluffy.
- Spread evenly over the chilled cake, then top with sliced strawberries
Notes
- To poke holes in the cake, you can use a chopstick, a skewer, a straw, or the handle of a spoon. Pretty much anything you have will work. Smaller holes will be better than larger ones in this recipe.
- For even more strawberry flavor, top the cake with crushed freeze-dried strawberries instead of, or in addition to, the fresh berries. You can also use strawberry milk in place of the whole milk in the tres leches mixture.
- Food coloring is optional. Without it, the cake with have a lighter pink color, but it will still taste amazing!
- Looking for a shortcut? Strawberry Tres Leches cake can be made with a strawberry boxed cake mix instead of this homemade cake recipe. You can also top the cake with a tub of cool whip rather than fresh whipped cream if you prefer.
- Storing: Keep this cake refrigerated and in an airtight container for up to 3 days.
Nutrition
Serving: 1slice | Calories: 660kcal | Carbohydrates: 75g | Protein: 12g | Fat: 36g | Saturated Fat: 22g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.5g | Cholesterol: 167mg | Sodium: 354mg | Potassium: 490mg | Fiber: 2g | Sugar: 53g | Vitamin A: 1304IU | Vitamin C: 33mg | Calcium: 282mg | Iron: 2mg
Find it online: https://littlesunnykitchen.com/strawberry-tres-leches-cake/