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Strawberry Tres Leches Cake
Created by: Howcan Team
Ingredients
- 1 cup all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 5 large eggs
- 1 cup white sugar
- 1/3 cup whole milk
- 1 teaspoon vanilla extract
- 1 (14 ounce) can sweetened condensed milk
- 1 (12 fluid ounce) can evaporated milk
- 1 1/2 cups heavy cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups fresh strawberries, sliced
Instructions
- Preheat the oven to 350 degrees F. Grease and flour a 9x13 inch baking dish.
- In a medium bowl, sift together 1 cup of flour, 1 1/2 teaspoons of baking powder, and 1/4 teaspoon of salt.
- Separate the egg yolks from the whites. In a large mixing bowl, beat the egg yolks with 3/4 cup of sugar until light and fluffy. Stir in 1/3 cup of milk and 1 teaspoon of vanilla. Gently fold in the flour mixture until just combined.
- In a separate bowl, beat the egg whites until soft peaks form. Gently fold the egg whites into the batter. Pour the batter into the prepared baking dish.
- Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- In a large bowl, combine the sweetened condensed milk, evaporated milk, and 1/2 cup of heavy cream. Pierce the surface of the cake with a fork and slowly pour the milk mixture over the cake, allowing it to soak in. Refrigerate the cake for at least 1 hour or overnight.
- Before serving, whip the remaining 1 cup of heavy cream with 1/4 cup of powdered sugar and 1 teaspoon of vanilla extract until stiff peaks form. Spread the whipped cream over the top of the cake and garnish with fresh sliced strawberries.
- Slice and serve the Tres Leches Cake topped with fresh strawberries. Enjoy!
The history of Mexican Tres Leches Cake dates back to the 19th century, originating in Central America. This delectable dessert is a sponge cake soaked in three types of milk - evaporated milk, condensed milk, and heavy cream. The cake is believed to have been popularized in Mexico, where it became a staple in celebrations and family gatherings. The addition of fresh strawberries on top adds a burst of fruity flavor and a vibrant visual appeal. Renowned chefs like Pati Jinich and Rick Bayless have popularized this dessert in their restaurants, showcasing the rich culinary heritage of Mexico. For the best version of this dish, visit traditional Mexican bakeries or family-owned restaurants where the cake is made with authentic recipes and love. The key to a perfect Tres Leches Cake lies in achieving the ideal balance of moistness from the milk soak and the sweetness of the strawberries, creating a harmonious symphony of flavors.
60 min
12
380 calories
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