This Strawberry Tres Leches Cake is a beautiful twist on the classic “three milks” cake, infusing it with fresh strawberry flavor in both the soaking milk and the airy whipped topping. The result is an incredibly moist, sweet, and fruity dessert that’s perfect for any celebration.
Strawberry Tres Leches Cake
Ingredients:
Strawberry Milk:
Ingredient Quantity
Strawberries, diced 2 cups
Granulated sugar 3/4 cup
Evaporated milk 1 (15 oz can)
Whole milk 1 1/3 cup
Heavy cream 1/4 cup
Cake:
Ingredient Quantity
Butter 1/2 cup (1 stick)
Sugar 1 cup
Eggs 5
Vanilla 1 teaspoon
Flour 1 1/2 cups
Baking powder 1 teaspoon
Salt 1/2 teaspoon
Strawberry Whipped Topping:
Ingredient Quantity
Heavy cream 2 cups
Pureed strawberries 1/3 cup
Powdered sugar 2/3 cup
Vanilla extract 1 teaspoon
Salt 1/2 teaspoon
Instructions:
Prepare Strawberry Milk: Add the diced strawberries and granulated sugar to a blender or food processor. Pulse 2-3 times, then let the mixture sit for 10 minutes to allow the flavors to meld. Add the evaporated milk, whole milk, and 1/4 cup heavy cream to the blender. Process for 1-2 minutes until smooth. (You may need to do this in batches depending on your blender’s size.) Cover and store the mixture in the fridge for at least 30 minutes, or until you’re ready to use it.
Bake the Cake: Preheat your oven to 350°F (175°C) and generously grease a 9×13 inch baking dish. In a large bowl, combine the butter and 1 cup sugar, beating until smooth. Add the eggs and 1 teaspoon vanilla, beating until the mixture is light and fluffy. In a separate small bowl, sift together the flour, baking powder, and 1/2 teaspoon salt. Once combined, gradually add the dry ingredients to the wet ingredients, mixing slowly until just combined. Transfer the batter to the prepared baking dish and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
