Strawberry Tres Leches Cake

When springtime finally rolls around, I can’t wait to get my hands on all the fresh berries. Strawberries are one of the first fruits to come into season where I live, and I make sure to load up the fridge and freezer with as many as possible. Fresh strawberries are delicious in any recipe, but I’m always on the hunt for new treats where they truly shine. This Strawberry Tres Leches Cake immediately caught my eye with its gorgeous pink color and all natural flavoring. I’m a huge fan of the original tres leches, but I have to say, this version might be even better!

If you aren’t familiar with tres leches, it’s a dessert popular throughout Latin America where a cake is baked, then soaked in three milks until the liquid has absorbed. It’s then topped off with a thick layer of whipped cream for one moist and indulgent treat. This recipe sticks pretty close to the classic, but incorporates fresh strawberries in the milk mixture and the whipped topping. Yes, it’s every bit as delicious as it sounds.

Why You’ll Love This Recipe

This Strawberry Tres Leches Cake is a delightful twist on a beloved classic. The vibrant flavor of fresh strawberries infuses both the cake and the whipped topping, creating a dessert that’s not only visually stunning but also irresistibly tasty. It’s perfect for spring gatherings, birthdays, or just because you deserve a treat!

Kitchen Equipment You’ll Need

• Blender or food processor
• Large mixing bowls
• 9×13 baking dish
• Electric mixer
• Fine mesh strainer
• Plastic wrap

Ingredients

Strawberry Milk

• 2 cups strawberries, diced
• 3/4 cup granulated sugar
• 1 (15 oz can) evaporated milk
• 1 1/3 cups whole milk
• 1/4 cup heavy cream

Cake

• ½ cup butter, 1 stick
• 1 cup sugar
• 5 eggs
• 1 teaspoon vanilla
• 1 ½ cups flour
• 1 teaspoon baking powder
• ½ teaspoon salt

Strawberry Whipped Topping

• 2 cups heavy cream
• 1/3 cup pureed strawberries
• ⅔ cup powdered sugar
• 1 teaspoon vanilla extract
• ½ teaspoon salt

Instructions

Strawberry Milk

1. Add strawberries and sugar to a blender or food processor. Pulse 2-3 times then let mixture sit for 10 minutes. Add evaporated milk, whole milk, and heavy cream and process for 1-2 minutes (this may need to be done in batches depending on the size of your food processor). Cover and store mixture in the fridge for at least 30 minutes, or until ready to use.

Cake

1. Preheat oven to 350 degrees F and grease a 9×13 baking dish.
2. In a large bowl, combine butter and sugar and beat until smooth. Add eggs and vanilla, beat until light and fluffy.
3. In a small bowl, sift together flour, baking powder, and salt. Once combined, slowly add dry ingredients to the wet.
4. Transfer batter to the prepared baking dish and bake for 25-30 minutes or until an inserted toothpick comes out clean.
5. Pierce the top of the cake with a fork all over and allow it to cool to room temperature.
6. Strain strawberry milk with a fine mesh strainer then pour milk over the cake. Cover tightly with plastic wrap and place in fridge for at least 4 hours or overnight while milk absorbs.

Strawberry Whipped Topping

1. In a large bowl, beat heavy cream until peaks form. Stir in strawberry puree, powdered sugar, vanilla, and salt. Continue beating mixture until smooth and airy.
2. Once milk has fully absorbed, spoon topping onto cake and spread into an even layer. Decorate with fresh strawberries as desired and serve chilled.

Tips for Success

• Let the cake soak overnight for maximum flavor infusion.
• Use fresh, ripe strawberries for the best taste and color.
• Chill the mixing bowl and beaters beforehand to make whipping the cream easier.

Additional Tips or Variations

Want to add a twist to your cake? Try adding a splash of rum or almond extract to the strawberry milk for an extra layer of flavor. You can also swap out strawberries for other berries if you prefer.

Nutritional Highlights (Per Serving)

• Calories: 350
• Carbohydrates: 42g
• Protein: 6g
• Fat: 18g
• Fiber: 1g

Frequently Asked Questions (FAQ)

• Can I use frozen strawberries? Yes, just make sure to thaw them and drain any excess liquid before using.
• How long will the cake last in the fridge? The cake can last up to 3 days in the fridge when properly covered.
• Can I make this cake ahead of time? Absolutely! It’s actually better if made a day in advance to allow the flavors to meld together.

Conclusion

There you have it, a deliciously refreshing Strawberry Tres Leches Cake that’s sure to impress your friends and family. Give it a try, and don’t forget to share your experience and any creative variations you come up with. Enjoy every bite!