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Strawberry Tres Leches Cake with Fresh Strawberries
Created by: Howcan Team
Ingredients
- 1 cup all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 5 large eggs, separated
- 1 cup granulated sugar, divided
- 1/3 cup whole milk
- 1 teaspoon vanilla extract
- 1 can (12 ounces) evaporated milk
- 1 can (14 ounces) sweetened condensed milk
- 1/2 cup heavy cream
- 1 pound fresh strawberries, hulled and sliced
- Whipped cream for topping (optional)
Instructions
- Preheat the oven to 350°F. Grease and flour a 9x13 inch baking dish.
- In a medium bowl, whisk together 1 cup of flour, 1 1/2 teaspoons of baking powder, and 1/4 teaspoon of salt.
- In a large bowl, beat the egg yolks with 3/4 cup of sugar until light and fluffy. Stir in the milk and vanilla extract. Gradually fold in the flour mixture until well combined.
- In a separate bowl, beat the egg whites until soft peaks form. Gradually add the remaining 1/4 cup of sugar and continue beating until stiff peaks form. Gently fold the egg whites into the batter until just combined. Be careful not to overmix.
- Pour the batter into the prepared baking dish and spread it evenly. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- While the cake is baking, prepare the milk mixture. In a large bowl, whisk together the evaporated milk, sweetened condensed milk, and heavy cream until well combined.
- Once the cake is done, remove it from the oven and let it cool for 10 minutes. Using a fork, poke holes all over the cake. Pour the milk mixture over the cake, making sure to cover the entire surface. Allow the cake to cool to room temperature, then refrigerate for at least 4 hours, or overnight, to allow the milk mixture to soak into the cake.
- Once the cake has chilled, arrange the sliced strawberries in an even layer on top of the cake. If desired, spread a layer of whipped cream over the strawberries.
- Slice and serve the Strawberry Tres Leches Cake cold, and enjoy!
The Strawberry Tres Leches Cake with a layer of fresh strawberries is a delightful twist on the classic Latin American dessert. This variation adds a burst of fresh, juicy flavor to the traditional recipe. The history of Tres Leches Cake dates back to Latin America, where it is believed to have originated. The cake is soaked in a mixture of three milks, typically evaporated milk, condensed milk, and heavy cream, giving it a moist and rich texture. The addition of fresh strawberries between the cake and the milk mixture adds a refreshing and fruity element to the dessert, elevating its taste and presentation. In terms of chefs and restaurants, renowned Latin American chefs such as Chef Pati Jinich and Chef Aarón Sánchez have popularized Tres Leches Cake in their culinary creations, showcasing the dessert's versatility and appeal. In regions like Mexico, Central America, and the Caribbean, Tres Leches Cake is a beloved and iconic dessert often served during celebrations and special occasions. For those seeking the best version of this dish, visiting authentic Latin American bakeries or restaurants known for their traditional desserts is highly recommended. The key to making this dish shine is using ripe, sweet strawberries and allowing the cake to properly soak up the milk mixture, resulting in a luscious and indulgent treat. As for alternative methods, some bakers incorporate strawberry puree into the milk mixture for an even more pronounced strawberry flavor, while others decorate the top of the cake with sliced strawberries for a visually stunning presentation. Whether enjoyed at a bustling bakery in Mexico City or homemade with a personal touch, the Strawberry Tres Leches Cake with a layer of fresh strawberries is a delightful fusion of flavors that continues to captivate dessert enthusiasts worldwide.
60 min
12
380 calories
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