This strawberry tres leches cake is a sumptuous dessert, blending the richness of three milks with the sweetness of strawberries. Moist, creamy, and topped with whipped cream, it’s the perfect treat for celebrations or a sweet ending to any meal. Your guests will be enchanted by its beautiful layers and delightful flavors, making it a must-try dessert this season.
Ingredients
- 1 cup all-purpose flour
- 1 ½ tsp baking powder
- ½ cup unsalted butter, softened
- 1 cup sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1 cup whole milk
- 1 cup evaporated milk
- 1 cup sweetened condensed milk
- 2 cups fresh strawberries, sliced
- 1 cup heavy whipping cream
- ¼ cup powdered sugar
Servings and Cooking Time
This recipe serves approximately 12 people. Preparation time is about 25 minutes, while cooking time is around 30 minutes.
Nutritional Value
Per serving (1 slice):
– Calories: 320
– Protein: 5g
– Carbohydrates: 45g
– Fat: 14g
– Fiber: 1g
This nutritional information is based on a single serving, providing a sweet treat without compromising flavor.
Step-by-Step Cooking Process
- Preheat the oven to 350°F (175°C).
- Grease and flour a 9×13 inch baking dish.
- In a bowl, mix flour and baking powder; set aside.
- In another bowl, cream butter and sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition.
- Stir in vanilla extract.
- Gradually add the flour mixture to the butter mixture, alternating with whole milk.
- Pour the batter into the prepared dish and bake for 30 minutes.
- Let the cake cool completely before soaking.
- Whisk together evaporated milk, sweetened condensed milk, and heavy cream.
- Poke holes in the cooled cake and pour the milk mixture evenly over it.
- Refrigerate for at least 4 hours or overnight.
- Top with whipped cream and fresh strawberries before serving.
Alternative Ingredients
For a dairy-free option, substitute coconut milk for the whole, evaporated, and condensed milks. You can also use a gluten-free flour blend in place of all-purpose flour to accommodate dietary restrictions.
Serving and Pairings
This strawberry tres leches cake pairs wonderfully with a side of fresh fruit or a scoop of vanilla ice cream. It also complements a cup of coffee or tea, making it an ideal dessert for afternoon gatherings.
Storage and Reheating
Store the cake in an airtight container in the refrigerator for up to 3 days. It can be frozen, but it’s best enjoyed fresh. To serve after freezing, let it thaw in the refrigerator overnight.
Cooking Mistakes
- Not allowing the cake to cool completely before soaking.
- Using low-quality milk can affect flavor.
- Overmixing the batter can result in a dense cake.
- Skipping the refrigeration step can make the cake less moist.
- Not poking enough holes for proper soaking.
Helpful Tips
- Use room temperature ingredients for better mixing.
- Whip the cream until stiff peaks form for optimal texture.
- Fresh strawberries enhance the flavor, so use ripe ones.
- For added flavor, infuse the milk mixture with vanilla or almond extract.
FAQs
Can I make this cake ahead of time?
Yes, you can prepare the cake a day in advance. Just soak it and refrigerate overnight for the best flavor and texture.
Is tres leches cake gluten-free?
Traditional tres leches cake contains gluten, but you can use a gluten-free flour blend to make it suitable for those with gluten sensitivities.
Can I use frozen strawberries?
Frozen strawberries can be used, but fresh strawberries are recommended for best flavor and texture on top of the cake.
What is the best way to serve this cake?
Serve chilled, topped with whipped cream and fresh strawberries for a beautiful presentation.
How long can I store leftovers?
Leftovers can be stored in the refrigerator for up to 3 days. Ensure it’s covered to maintain moisture.
Conclusion
Strawberry tres leches cake is a delightful dessert that combines rich flavors with a light, airy texture. Perfect for any occasion, this cake is sure to impress your guests and become a favorite in your household. Enjoy every bite of this sweet treat!
Strawberry Tres Leches Cake
Ingredients
- 1 cup all-purpose flour
- 1 ½ tsp baking powder
- ½ cup unsalted butter softened
- 1 cup sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1 cup whole milk
- 1 cup evaporated milk
- 1 cup sweetened condensed milk
- 2 cups fresh strawberries sliced
- 1 cup heavy whipping cream
- ¼ cup powdered sugar
Instructions
- Preheat the oven to 350°F (175°C).
- Grease and flour a 9x13 inch baking dish.
- In a bowl, mix flour and baking powder; set aside.
- In another bowl, cream butter and sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition.
- Stir in vanilla extract.
- Gradually add the flour mixture to the butter mixture, alternating with whole milk.
- Pour the batter into the prepared dish and bake for 30 minutes.
- Let the cake cool completely before soaking.
- Whisk together evaporated milk, sweetened condensed milk, and heavy cream.
- Poke holes in the cooled cake and pour the milk mixture evenly over it.
- Refrigerate for at least 4 hours or overnight.
- Top with whipped cream and fresh strawberries before serving.
Nutrition
