Strawberry Tres Leches Cake

Strawberry Tres Leches Cake

Strawberry Tres Leches Cake

Ingredients:

For the sponge cake:
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 4 large eggs, separated
  • 1 cup granulated sugar, separated
  • 1/3 cup whole milk
  • Vanilla 1 teaspoon extract
For Tres Leches – Mix:
  • 1 can (12 oz) condensed milk
  • 1 can (14 oz) sweetened condensed milk
  • 1/2 cup whipped cream
For the whipped cream topping:
  • 1 cup whipped cream
  • 2 tbsp. powdered sugar
  • vanilla extract 1 teaspoon
  • fresh strawberries, sliced ​​(for garnish)

Strawberry Tres Leches Cake

 Strawberry Tres Leches Cake

Directions:

  •  Preheat oven to 350°F (175°C). Grease and flour a 9 x 13-inch baking dish.
  •  Combine flour, baking powder, and salt in a mixing bowl. Set aside.
  •  In a separate bowl, mix the egg yolks and 3/4 cup granulated sugar until light and creamy.
  •  Stir milk and vanilla extract until well mixed.
  •  Gradually fold the dry ingredients into the egg yolk mixture until just incorporated.
  •  In a separate clean mixing bowl, whisk the egg whites until soft peaks form. Gradually add remaining 1/4 cup granulated sugar and continue whisking until stiff peaks form.
  •  Gently fold the whipped egg whites into the cake batter until evenly mixed.
  •  Pour the batter into the prepared baking dish and spread it evenly.
  • Bake in the preheated oven for 25-30 minutes or until a toothpick inserted in the center comes out clean.
  •  While the cake is baking, prepare the tres leches mixture by combining evaporated milk, sweetened condensed milk, and cream in a mixing bowl. Whisk until well mixed. Set aside.
  •  Once the cake is baked, remove it from the oven and let it cool slightly in the baking dish.
  •  Use a fork or skewer to poke holes in the surface of the warm cake.
  •  Slowly pour the tres leches mixture over the warm cake and let it absorb evenly. Cover cake with plastic wrap and refrigerate for at least 4 hours or overnight to allow flavors to blend and cake to absorb liquid.
  •  Before serving, prepare whipped cream by mixing heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
  •  Spread whipped cream on top of the cooled cake and garnish with sliced ​​strawberries.
  •  Slice the Strawberry Tres Leche Cake and serve chilled for creamy, delicious goodness.
  •  Cover leftover cake with plastic wrap and store in the refrigerator for up to 3 days.

Leave a Reply

Your email address will not be published. Required fields are marked *