When summer rolls around, my thoughts immediately turn to fresh strawberries and delightful desserts, and that’s where my love for Strawberry Tres Leches Cake comes in! This luscious cake is a spin on the classic tres leches, soaking up a trio of milks and then topped with a layer of whipped cream and fresh strawberries. I first made this cake for a family gathering, and it quickly became the star of the dessert table.
Imagine slicing into a moist, sponge cake that practically melts in your mouth, with each bite bursting with the sweetness of ripe strawberries. This cake is perfect for celebrations, barbecues, or even just a sunny afternoon treat. If you’re ready to impress your friends and family with a show-stopping dessert that’s surprisingly easy to make, let’s dive into this recipe!
Why You’ll Love This Recipe
Incredibly Moist and Flavorful
This Strawberry Tres Leches Cake is soaked in a rich mixture of three kinds of milk, resulting in a wonderfully moist cake that’s bursting with flavor. The sweetness of the strawberries enhances the overall taste, making every bite a delightful experience.
Perfect for Any Occasion
Whether it’s a birthday party, a summer BBQ, or simply a treat to enjoy at home, this cake is versatile and loved by all. Its vibrant colors and refreshing taste make it an ideal choice for warm weather celebrations.
Easy to Make Ahead
One of the best parts about this cake is that it can be made in advance. The flavors develop beautifully when left in the refrigerator overnight, making it a stress-free option for entertaining. Just whip up some cream and slice the strawberries right before serving!
Strawberry Tres Leches Cake Recipe
Ingredients
For the Cake:
- 1 cup all-purpose flour
- 1 ½ tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 5 large eggs
- 1 tsp vanilla extract
For the Milk Mixture:
- 1 can (14 oz) sweetened condensed milk
- 1 can (12 oz) evaporated milk
- 1 cup whole milk
For the Topping:
- 1 cup heavy whipping cream
- 1/4 cup powdered sugar
- 1 tsp vanilla extract
- 2 cups fresh strawberries, sliced
Substitution Tip: You can replace fresh strawberries with other berries like raspberries or blueberries, or even use a mix for a colorful presentation!
Instructions
- Prepare the Cake:
Preheat your oven to 350°F (175°C). Prepare a 9×13 inch baking dish by greasing and flouring it thoroughly. In a bowl, whisk together the flour, baking powder, and salt. In a separate large bowl, beat together the butter and sugar until the mixture becomes light and fluffy. Incorporate the eggs one by one, ensuring to mix well after each addition. Stir in the vanilla extract. Gradually add the dry ingredients, mixing until just combined. - Bake the Cake:
Transfer the batter to the prepared baking dish and smooth it out evenly. Bake for approximately 25 to 30 minutes, or until a toothpick inserted in the middle emerges clean. Allow it to cool completely in the pan. - Prepare the Milk Mixture:
In a bowl, mix the sweetened condensed milk, evaporated milk, and whole milk until thoroughly combined. Once the cake has cooled, use a fork to poke holes across the surface. Pour the milk mixture over the cake, letting it soak in. - Make the Topping:
In a mixing bowl, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form. Spread the whipped cream over the soaked cake and top with sliced strawberries. - Chill and Serve:
Refrigerate the cake for at least 2 hours, or overnight for best results. Slice and enjoy!
Cooking Time and Yield
- Prep time: 20 minutes
- Cook time: 30 minutes
- Total time: 2.5 hours (including chilling)
- Yield: Serves 12
I still chuckle when I think about the time I brought this Strawberry Tres Leches Cake to a potluck. I had decorated it with the freshest strawberries and even added a little mint for flair. Just as I was setting it on the table, my friend joked that it looked so good, it might just steal the show! And you know what? It did! Everyone raved about it, and I ended up sharing the recipe with so many people that day. It’s these moments that remind me how food can bring us together, creating not just flavors but also memories.
Helpful Tips for Perfect Strawberry Tres Leches Cake
Choose the Right Strawberries
Opt for ripe, fresh strawberries for the best flavor. When selecting strawberries, look for vibrant color and a sweet aroma. If strawberries aren’t in season, you can use frozen ones, but be sure to thaw and drain them before using to avoid excess moisture.
Don’t Skip the Soaking Step
The soaking process is key to achieving the classic tres leches texture. After baking the cake, poke holes all over the surface before pouring the milk mixture on top. This ensures the milk fully saturates the cake, making it incredibly moist and flavorful.
Chill Before Serving
Allow the cake to chill in the refrigerator for at least two hours, or even overnight. This helps the flavors meld beautifully and ensures the cake is extra refreshing. Plus, chilling the cake makes it easier to slice and serve!
Health Benefits of Strawberry Tres Leches Cake
While Strawberry Tres Leches Cake is undeniably a decadent dessert, it does offer some health benefits, especially when made with fresh strawberries! Strawberries are rich in antioxidants, vitamins, and minerals, particularly vitamin C, which boosts the immune system and promotes healthy skin. They are also high in fiber, aiding digestion and contributing to overall gut health.
The cake itself is typically lighter than other desserts, particularly if you use Greek yogurt in the lime crema instead of heavy cream. This substitution not only reduces fat but also adds protein, making it a slightly healthier choice. Plus, the combination of milks provides calcium, which is essential for strong bones. So go ahead, indulge in a slice or two—you’re enjoying some nutritional benefits along with your treat!
For more insights into the health benefits of strawberries, check out this article on the benefits of strawberries.
Substitutions and Variations
- Different Berries
If strawberries aren’t your favorite, feel free to switch them out for other berries like blueberries, raspberries, or blackberries. Each berry brings its own unique flavor, and you can create a beautiful mixed-berry tres leches cake! - Dairy-Free Option
For a dairy-free version, substitute regular milk with almond milk or coconut milk and use coconut cream for the topping. These alternatives will keep the cake moist while providing a delightful tropical flavor. - Gluten-Free Version
This cake can be effortlessly adapted to be gluten-free by substituting a gluten-free all-purpose flour blend. Just ensure your baking powder is also gluten-free, and you’ll have a delicious treat everyone can enjoy. - Add Citrus Zest
For an extra zing, incorporate some lemon or lime zest into the cake batter or the milk mixture. The citrus adds a refreshing brightness that complements the sweetness of the strawberries beautifully.
Frequently Asked Questions (FAQs)
1. Can I use a different type of cake for tres leches?
Yes, while a sponge cake is traditional, you can also use a vanilla or butter cake. Just ensure it’s light enough to soak up the milk mixture without becoming too dense.
2. How long does tres leches cake last in the fridge?
The cake will stay fresh in the refrigerator for up to 3-4 days. Be sure to cover the cake securely with plastic wrap to keep it from drying out.
3. Can I freeze tres leches cake?
Freezing is possible, but it’s best to freeze it before adding the toppings. Wrap the cake tightly in plastic wrap and foil, and it should keep well for about 2-3 months.
4. What’s the best way to serve tres leches cake?
Serve the cake chilled, garnished with extra strawberries and a dollop of whipped cream or lime crema on top for added flavor and texture.
5. Is tres leches cake gluten-free?
Traditional tres leches cake is not gluten-free, but you can easily make it gluten-free by using a gluten-free flour blend in the cake batter.
6. Can I make this cake ahead of time?
Absolutely! In fact, preparing the cake a day ahead enhances the melding of flavors. Simply store it in the refrigerator until you’re ready to serve.
7. What kind of milk should I use for tres leches?
The classic combination includes sweetened condensed milk, evaporated milk, and whole milk. However, you can experiment with alternatives like almond milk for a dairy-free option.
8. What’s the best way to determine if the cake is fully baked?
The cake is done when a toothpick inserted into the center comes out clean. It should also spring back when lightly pressed.
Conclusion
I hope you’re ready to indulge in this Strawberry Tres Leches Cake! It’s perfect for any occasion, whether you’re celebrating a special event or just enjoying a sweet treat at home. Pair it with a cup of coffee or tea for a delightful afternoon snack. If you have any leftovers, store them in the refrigerator for a refreshing dessert later! I’d love to hear how your cake turns out, so please leave a comment or share your photos. And don’t forget to subscribe for more delicious recipes that will inspire your cooking adventures!
PrintStrawberry Tres Leches Cake
Description
This Strawberry Tres Leches Cake features a moist sponge cake soaked in a rich milk mixture and topped with fresh strawberries and creamy whipped topping. It’s a delightful dessert that’s perfect for celebrations or a sweet treat on warm days!
Ingredients
For the Cake:
- 1 cup all-purpose flour
- 1 ½ tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 5 large eggs
- 1 tsp vanilla extract
For the Milk Mixture:
- 1 can (14 oz) sweetened condensed milk
- 1 can (12 oz) evaporated milk
- 1 cup whole milk
For the Topping:
- 1 cup heavy whipping cream
- 1/4 cup powdered sugar
- 1 tsp vanilla extract
- 2 cups fresh strawberries, sliced
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9×13 inch baking dish.
- In a bowl, whisk together flour, baking powder, and salt.
- In a large bowl, beat the butter and sugar until fluffy. Add the eggs, one at a time, then stir in the vanilla.
- Gradually add the dry ingredients, mixing until combined.
- Pour into the baking dish and bake for 25-30 minutes or until a toothpick comes out clean. Cool completely.
- In a separate bowl, whisk together sweetened condensed milk, evaporated milk, and whole milk. Poke holes in the cooled cake and pour the milk mixture over it.
- For the topping, whip the cream with powdered sugar and vanilla until soft peaks form. Spread over the soaked cake and top with strawberries.
- Chill for at least 2 hours before serving.