Print

Creamy Tres Leches Cake Recipe Easy Homemade Strawberry Topping

creamy tres leches cake recipe - featured image
Print Recipe

A luscious and easy-to-make tres leches cake soaked in three kinds of milk with a fresh, macerated strawberry topping and whipped cream. Perfect for any occasion, this dessert is moist, creamy, and balanced with a fresh fruity twist.

Ingredients

Scale
  • 1 cup all-purpose flour (120g), sifted
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon salt
  • 5 large eggs, separated (room temperature)
  • 1 cup granulated sugar, divided
  • ⅓ cup whole milk (80ml)
  • 1 teaspoon pure vanilla extract
  • 1 can (12 oz / 354ml) evaporated milk
  • 1 can (14 oz / 414ml) sweetened condensed milk
  • 1 cup whole milk or half-and-half (240ml)
  • 1 teaspoon vanilla extract
  • ½ teaspoon ground cinnamon (optional)
  • 2 cups fresh strawberries, hulled and sliced (about 300g)
  • 2 tablespoons granulated sugar
  • 1 tablespoon fresh lemon juice
  • 1 cup heavy whipping cream (240ml), cold
  • 2 tablespoons powdered sugar
  • ½ teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan lightly with butter or non-stick spray. Line with parchment paper if desired.
  2. Sift together 1 cup all-purpose flour, 1 ½ teaspoons baking powder, and ¼ teaspoon salt in a medium bowl. Set aside.
  3. Separate the egg yolks from the whites into two large bowls, ensuring no yolk mixes with the whites.
  4. Beat the egg yolks with ½ cup granulated sugar on high speed until pale and thick (3-4 minutes). Stir in ⅓ cup whole milk and 1 teaspoon vanilla extract.
  5. Gently fold the sifted flour mixture into the egg yolk mixture, being careful not to overmix.
  6. Whip the egg whites on medium speed until soft peaks form. Gradually add the remaining ½ cup sugar and continue beating until stiff peaks form (about 5 minutes).
  7. Fold one-third of the egg whites into the batter to loosen it, then gently fold in the rest, maintaining as much air as possible.
  8. Pour the batter into the prepared pan and smooth the top. Bake for 30-35 minutes until a toothpick inserted in the center comes out clean and the cake springs back lightly when pressed.
  9. Cool the cake in the pan on a wire rack for about 30 minutes until at room temperature.
  10. Whisk together evaporated milk, sweetened condensed milk, whole milk, 1 teaspoon vanilla extract, and optional ½ teaspoon cinnamon.
  11. Poke holes all over the cake using a fork or skewer. Slowly pour the milk mixture evenly over the cake. Refrigerate for at least 4 hours or overnight.
  12. Combine sliced strawberries, 2 tablespoons sugar, and 1 tablespoon lemon juice in a bowl. Toss gently and refrigerate for at least 30 minutes to macerate.
  13. Just before serving, whip 1 cup cold heavy cream with 2 tablespoons powdered sugar and ½ teaspoon vanilla extract until soft peaks form.
  14. Spread the whipped cream evenly over the soaked cake, then top with the macerated strawberries and their juices. Serve chilled.

Notes

Use a trusted brand of flour like King Arthur for best texture. For gluten-free, substitute almond flour but expect a denser texture. Dairy-free options include coconut milk and coconut cream. Macerate strawberries with sugar and lemon juice to enhance flavor. Whip cream to soft peaks for best spreadability. Poke holes in cake before soaking to ensure even absorption. Refrigerate cake for at least 4 hours or overnight for best results.

Nutrition

Keywords: tres leches cake, creamy cake, strawberry topping, easy dessert, homemade cake, milk soaked cake, whipped cream, macerated strawberries

Find it online: https://juliamadeit.com/creamy-tres-leches-cake-recipe-easy-homemade-strawberry-topping/