Strawberry Tres Leches Cake: A Decadent Delight

Tres Leches cake, a classic Latin American dessert, is known for its light, airy sponge soaked in a mixture of three milks. This Strawberry Tres Leches Cake recipe elevates the traditional version with the vibrant sweetness of fresh strawberries, creating a truly unforgettable dessert. The combination of the moist, milky cake and the bright, fruity topping makes it perfect for any occasion, from birthdays to potlucks or simply a special treat for yourself.

This recipe provides a detailed, step-by-step guide to ensure your Strawberry Tres Leches Cake turns out perfectly every time. We’ll cover everything from baking the sponge cake to preparing the three-milk mixture and creating the delicious strawberry topping.

Why This Strawberry Tres Leches Cake Recipe Works

* **Light and Airy Sponge:** The sponge cake base is crucial. We’ll use a genoise-style cake, which relies on whipped eggs for leavening, resulting in a light and airy texture that soaks up the milk beautifully.
* **Perfect Milk Mixture:** The blend of evaporated milk, condensed milk, and heavy cream creates the ideal balance of sweetness and richness, ensuring the cake is moist but not soggy.
* **Fresh Strawberry Flavor:** Using fresh strawberries in both the soaking liquid and the topping provides an authentic and intense strawberry flavor that complements the milky cake perfectly.
* **Make-Ahead Friendly:** This cake can be made a day or two in advance, allowing the flavors to meld and the cake to become even more moist and delicious. This makes it a great option for entertaining.

Ingredients You’ll Need

Before you begin, gather the following ingredients. Accuracy in measuring is key to achieving the best results.

**For the Sponge Cake:**

* 6 large eggs, at room temperature
* 1 cup granulated sugar
* 1 teaspoon vanilla extract
* 1 cup all-purpose flour
* 1/4 teaspoon salt

**For the Three Milks Mixture:**

* 1 (12 ounce) can evaporated milk
* 1 (14 ounce) can sweetened condensed milk
* 1 cup heavy cream

**For the Strawberry Topping:**

* 1 pound fresh strawberries, hulled and sliced
* 1/4 cup granulated sugar
* 1 tablespoon lemon juice
* 1 cup heavy cream, for whipping
* 2 tablespoons powdered sugar, for whipping
* Optional: Fresh mint leaves, for garnish

Equipment You’ll Need

* 9×13 inch baking pan
* Parchment paper
* Electric mixer (stand mixer or hand mixer)
* Mixing bowls
* Whisk
* Spatula
* Measuring cups and spoons
* Toothpicks or fork

Step-by-Step Instructions

Let’s break down the process into manageable steps to ensure your Strawberry Tres Leches Cake is a success.

Part 1: Baking the Sponge Cake

1. **Prepare the Pan:** Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking pan and line the bottom with parchment paper. This will prevent the cake from sticking and make it easy to remove.
2. **Whisk Eggs and Sugar:** In a large mixing bowl, combine the eggs and granulated sugar. Using an electric mixer, beat on medium-high speed for 5-7 minutes, or until the mixture is pale, thick, and has nearly tripled in volume. This step is crucial for creating a light and airy cake.
3. **Add Vanilla Extract:** Stir in the vanilla extract.
4. **Sift Dry Ingredients:** In a separate bowl, whisk together the all-purpose flour and salt. Sifting the dry ingredients ensures there are no lumps and helps to create a more tender crumb.
5. **Gently Fold Dry Ingredients:** Gradually add the dry ingredients to the egg mixture, folding gently with a spatula. Be careful not to overmix, as this will deflate the batter and result in a dense cake. Fold until just combined, ensuring there are no streaks of flour remaining.
6. **Pour into Pan:** Pour the batter into the prepared baking pan and spread it evenly.
7. **Bake:** Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. The cake should be lightly golden brown.
8. **Cool Completely:** Let the cake cool in the pan for 10 minutes, then invert it onto a wire rack to cool completely. Remove the parchment paper.

Part 2: Preparing the Three Milks Mixture

1. **Combine Milks:** In a large bowl or pitcher, whisk together the evaporated milk, sweetened condensed milk, and heavy cream until well combined.

Part 3: Soaking the Cake

1. **Poke Holes:** Once the cake is completely cool, place it back in the baking pan. Use a toothpick or fork to poke holes all over the cake. The more holes you poke, the more milk it will absorb.
2. **Pour Milk Mixture:** Slowly and evenly pour the three-milk mixture over the cake. Make sure to saturate the entire cake, especially the edges. It may seem like a lot of liquid, but the cake will absorb it as it sits.
3. **Refrigerate:** Cover the pan with plastic wrap and refrigerate for at least 4 hours, or preferably overnight. This allows the cake to fully absorb the milk mixture and become incredibly moist.

Part 4: Preparing the Strawberry Topping

1. **Macerate Strawberries:** In a medium bowl, combine the sliced strawberries, granulated sugar, and lemon juice. Gently stir to combine. Let the strawberries macerate for at least 30 minutes, or up to an hour. This will draw out their juices and create a delicious strawberry syrup.
2. **Whip the Cream:** While the strawberries are macerating, prepare the whipped cream. In a chilled bowl, combine the heavy cream and powdered sugar. Using an electric mixer, beat on medium-high speed until stiff peaks form. Be careful not to overwhip.

Part 5: Assembling the Cake

1. **Spread Whipped Cream:** Once the cake has chilled and absorbed the milk mixture, spread the whipped cream evenly over the top.
2. **Arrange Strawberries:** Spoon the macerated strawberries and their syrup over the whipped cream. Arrange the strawberries attractively.
3. **Garnish (Optional):** Garnish with fresh mint leaves, if desired.
4. **Serve:** Slice and serve the Strawberry Tres Leches Cake. Enjoy!

Tips for Success

* **Use Room Temperature Ingredients:** Using room temperature eggs is crucial for achieving a light and airy sponge cake. Room temperature eggs whip up much easier and create more volume.
* **Don’t Overmix the Batter:** Overmixing the batter will develop the gluten in the flour, resulting in a tough cake. Fold the dry ingredients in gently until just combined.
* **Soak the Cake Thoroughly:** Don’t be afraid to pour a lot of milk mixture over the cake. The cake needs to be fully saturated to achieve the desired moistness.
* **Chill the Cake for Sufficient Time:** Chilling the cake for at least 4 hours, or preferably overnight, allows the milk mixture to fully absorb and the flavors to meld.
* **Use Fresh, Ripe Strawberries:** Fresh, ripe strawberries will provide the best flavor for the topping. Avoid using overripe or bruised strawberries.
* **Chill the Whipping Cream Bowl and Beaters:** Chilling the bowl and beaters before whipping the cream will help it whip up faster and create a more stable whipped cream.

Variations and Substitutions

* **Other Fruits:** You can substitute the strawberries with other fruits, such as raspberries, blueberries, or peaches. Adjust the sugar and lemon juice accordingly.
* **Chocolate Tres Leches Cake:** Add 1/4 cup of cocoa powder to the dry ingredients for a chocolate version.
* **Coffee Tres Leches Cake:** Add 1/4 cup of strong coffee to the milk mixture for a coffee-flavored cake.
* **Dairy-Free Tres Leches Cake:** Use coconut milk and coconut cream in place of the evaporated milk, condensed milk, and heavy cream for a dairy-free version. The flavor will be different, but still delicious.
* **Different Liqueurs:** Add a tablespoon or two of your favorite liqueur, such as rum, brandy, or Kahlua, to the milk mixture for an extra layer of flavor.

Serving Suggestions

* **As a Dessert:** Serve the Strawberry Tres Leches Cake as a standalone dessert for any occasion.
* **With Coffee or Tea:** Pair it with a cup of coffee or tea for a delightful afternoon treat.
* **For Special Occasions:** This cake is perfect for birthdays, holidays, and other special celebrations.
* **Potlucks and Gatherings:** Bring it to potlucks and gatherings to impress your friends and family.

Storage Instructions

* **Refrigerate:** Store the leftover Strawberry Tres Leches Cake in the refrigerator, covered, for up to 3-4 days. The cake will continue to absorb the milk mixture over time, becoming even more moist.
* **Freezing:** While it’s not recommended to freeze the entire cake, you can freeze individual slices. Wrap each slice tightly in plastic wrap and then in aluminum foil. Freeze for up to 2 months. Thaw in the refrigerator overnight before serving.

Nutritional Information (Approximate)

* Calories: 450-550 per serving
* Fat: 25-35g
* Saturated Fat: 15-20g
* Cholesterol: 150-200mg
* Sodium: 150-250mg
* Carbohydrates: 50-60g
* Sugar: 40-50g
* Protein: 5-7g

*Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.*

Frequently Asked Questions (FAQs)

* **Can I make this cake ahead of time?**

Yes, this cake is actually better when made a day or two in advance, as it allows the flavors to meld and the cake to become even more moist. Prepare the cake through the soaking stage and then add the whipped cream and strawberries just before serving.

* **Can I use frozen strawberries?**

While fresh strawberries are preferred, you can use frozen strawberries in a pinch. Thaw them completely and drain off any excess liquid before using them in the topping. They may not have the same texture as fresh strawberries, but they will still provide good flavor.

* **My cake is too soggy. What did I do wrong?**

The most likely cause of a soggy cake is oversoaking. Be sure to poke plenty of holes in the cake to allow the milk mixture to penetrate evenly, but don’t pour on too much liquid all at once. Allow the cake to absorb the milk mixture gradually. Also, ensure you are using the correct ratio of milks in the mixture.

* **My whipped cream is not stiff. What can I do?**

Make sure your heavy cream, bowl, and beaters are all well-chilled. You can also add a stabilizer, such as cream of tartar or gelatin, to help the whipped cream hold its shape. Avoid overbeating the cream, as this can cause it to become grainy.

* **Can I use a different size pan?**

While a 9×13 inch pan is recommended, you can use a different size pan if needed. However, you may need to adjust the baking time accordingly. A smaller pan will require a longer baking time, while a larger pan will require a shorter baking time.

* **How do I prevent the cake from sticking to the pan?**

Greasing the pan well and lining the bottom with parchment paper is the best way to prevent the cake from sticking. Make sure the parchment paper extends slightly over the edges of the pan to make it easy to lift the cake out.

## Conclusion

This Strawberry Tres Leches Cake recipe is a delightful twist on a classic dessert. The combination of the light, airy sponge cake, the creamy three-milk mixture, and the sweet, fresh strawberry topping creates a truly irresistible treat. With its easy-to-follow instructions and helpful tips, this recipe is perfect for bakers of all skill levels. So, gather your ingredients, put on your apron, and get ready to bake a Strawberry Tres Leches Cake that will impress your family and friends. Enjoy!