Strawberry Tres Leches

Strawberry Tres LechesFriends, today’s Strawberry Tres Leches cake is a real treat, but it’s also an opportunity to delight in a great cake that is much beloved for those in the know. Have you tasted Tres Leches Cake? I’d love to know your experience with this wonderful cake, in the comments below.

Up until last week Tres Leches was firmly a Mexican dish and the case was closed, I’m not from Latin America or Mexico so there was no reason to question the origins of this much beloved cake.

Strawberry Tres Leches with strawberry milktraditional Strawberry Tres Leches

Now it’s a cake that has much dispute across Latin America where it originated, from Nicaragua to Venezuela to Mexico where, quite frankly, it has the biggest reputation outside the borders.

Canned milk was produced as early as the 1850s and increased in popularity during the World Wars. Companies like Nestlé and Borden had such a difficult time keeping up with the demand that they opened operations in various locations throughout Latin America, including Nicaragua.’.

Which gives rise to the cake we now know as Tres Leches in it’s modern form and leads us to a twist like the Strawberry Tres Leches as in today’s recipe, which uses store bought strawberry milk, frankly my favorite.

It also welcomes strawberry season by getting to eat whole, sweet, plump and fresh strawberries that make this cake great for any spring gathering.

Strawberry milk sponge cake

How to prepare Strawberry Tres Leches Cake

  • Make the strawberry extract: If you’re homemaking your extract, place two roughly chopped strawberries and a teaspoon of sugar into a small bowl.
  • Whip the egg whites: Whip the egg whites until soft peaks form.
  • Add the sugar: Add a portion of the sugar in tablespoonfuls to the egg whites until stiff peaks form, the sugar has dissolved and the whites look slightly glossy.
  • Whip until pale: Whip the egg yolks until pale and doubled in size and add in the strawberry extract.
  • Fold and fold: Fold the fluffy egg yolks into the egg whites.
  • Fold the Flour: Add the flour to the eggs and gently fold until combined.
  • Bake: Bake until golden and a skewer comes out clean, set aside to cool.
  • Poke it: Poke the cooled cake with a fork all over.
  • Tres leches time: Mix the three milks in a pourable bowl and slowly and steadily pour the mixture over the cake, allowing a minute or two for the milk to soak before pouring the remainder of the milks over.
  • Refrigerate: Set aside to soak fully.
  • Whip the cream: Whip the cream until soft peaks form and smear over the whole cake.
  • Strawbs: Lay the strawberries down on the top of your cake.
  • Serve: Slice and serve…dig in!

Tips for the best Strawberry Tres Leches

To make the strawberry extract: Roughly cut 2 strawberries and sprinkle over 1 teaspoon of sugar, allow to sit whilst you beat the eggs. Drain the juice into a little dish and it should measure out at 1 tablespoon.

Folding in the flour: Folding the flour into the whipped eggs is a slow process as the flour will clump up and you might have no visible patches of flour remaining on the edges of your bowl, but there might be portions remaining in the center of the batter so continue folding until no visible lumps remain in your cake batter.

Strawberry milk sub: If Strawberry milk isn’t sold where you live, a strawberry milk powder mixed with regular milk would work.

Keeping your cake: It’s best to serve the cake within 3 days, when not serving keep covered in your refrigerator.

More strawberry recipes you’ll enjoy

Scones with Roasted Strawberries

Strawberry and Rhubarb Pie

Pancake Waffles with Cinnamon Ice Cream and Roasted Strawberries

Strawberry Tres Leches
Adapted from Pati’s Mexican Table
Serves 12

Ingredients:
6 eggs, separated
100 grams / 1/2 cup superfine/caster sugar
2 strawberries, roughly chopped
1 tablespoon strawberry extract (see note)
240 grams / 1 1/2 cups plain flour, sifted
Milk Sauce
150 milliliters / 2/3 cup strawberry milk
265 milliliters sweetened condensed milk
230 milliliters evaporated milk
Topping
300 milliliters whipping cream
2 tablespoons superfine / caster sugar
400 grams / .90 pound fresh strawberries, halved

Directions:
Thoroughly grease a baking tray and preheat the oven to 180°C/350F.

Place the egg whites into a clean and dry bowl and whip on medium with a hand beater until stiff peaks form, approximately 4 minutes.

IMG 4998(pp w768 h512)In a separate bowl, whip the egg yolks until doubled in volume and pale, approximately 5 minutes.

Add the strawberry extract to the yolks and beat for a further minute until combined.

IMG 4999(pp w768 h512)Add the yolks to the egg whites and fold until combined, ensuring you don’t lose any volume in the eggs.

Add in the sifted flour and fold until combined and the cake batter is smooth.

IMG 5005(pp w768 h512)Pour into your preparing baking tray and smooth out on top.

IMG 5007(pp w768 h512)Bake until golden on top and a skewer comes out clean, approximately 17 minutes.

Remove and allow to cool fully in the baking tray.

To make the milk sauce, place the three milks into a bowl and combine until well incorporated.

Poke holes all over your cooled cake and pour the milk sauce slowly and evenly over the whole cake.

IMG 5015(pp w768 h512)Refrigerate for at least 30 minutes to soak.

Whip the cream and sugar until soft peaks form.

IMG 5016(pp w768 h512)Spoon over your cake and spread out to smooth evenly on top.

Slice and serve.

tres leches with strawberrystrawberry tres leches recipe

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Strawberry Tres Leches

Strawberry Tres Leches

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  • Author: Sylvie Taylor
  • Prep Time: 20 minutes
  • Cook Time: 17 minutes
  • Total Time: 37 minutes
  • Yield: Serves 12 1x
  • Category: Cakes

Ingredients

Scale

Strawberry Tres Leches
Adapted from Pati’s Mexican Table
Serves 12

Ingredients:
6 eggs, separated
100 grams/1/2 cup superfine/caster sugar
2 strawberries, roughly chopped
1 tablespoon strawberry extract (see note)
240 grams / 1 1/2 cups plain flour, sifted
Milk Sauce
150 milliliters / 2/3 cup strawberry milk
265 milliliters sweetened condensed milk
230 milliliters evaporated milk
Topping
300 milliliters whipping cream
2 tablespoons superfine / caster sugar
400 grams / .90 pound fresh strawberries, halved


Instructions

  • Thoroughly grease a baking tray and preheat the oven to 180°C/350F.
  • Place the egg whites into a clean and dry bowl and whip on medium with a hand beater until stiff peaks form, approximately 4 minutes.
  • In a separate bowl, whip the egg yolks until doubled in volume and pale, approximately 5 minutes.
  • Add the strawberry extract to the yolks and beat for a further minute until combined.
  • Add the yolks to the egg whites and fold until combined, ensuring you don’t lose any volume in the eggs.
  • Add in the sifted flour and fold until combined and the cake batter is smooth.
  • Pour into your preparing baking tray and smooth out on top.
  • Bake until golden on top and a skewer comes out clean, approximately 17 minutes.
  • Remove and allow to cool fully in the baking tray.
  • To make the milk sauce, place the three milks into a bowl and combine until well incorporated.
  • Poke holes all over your cooled cake and pour the milk sauce slowly and evenly over the whole cake.
  • Refrigerate for at least 30 minutes to soak.
  • Whip the cream and sugar until soft peaks form.
  • Spoon over your cake and spread out to smooth evenly on top.
  • Slice and serve.

Notes

To make the strawberry extract: Roughly cut 2 strawberries and sprinkle over 1 teaspoon of sugar, allow to sit whilst you beat the eggs. Drain the juice into a little dish and it should measure out at 1 tablespoon.

Folding in the flour: Folding the flour into the whipped eggs is a slow process as the flour will clump up and you might have no visible patches of flour remaining on the edges of your bowl, but there might be portions remaining in the center of the batter so continue folding until no visible lumps remain in your cake batter.

Strawberry milk sub: If Strawberry milk isn’t sold where you live, a strawberry milk powder mixed with regular milk would work.

Keeping your cake: It’s best to serve the cake within 3 days, when not serving keep covered in your refrigerator.

Adapted from Pati’s Mexican Table

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