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When springtime finally rolls around, I can’t wait to get my hands on all the fresh berries. Strawberries are one of the first fruits to come into season where I live, and I make sure to load up the fridge and freezer with as many as possible. Fresh strawberries are delicious in any recipe, but I’m always on the hunt for new treats where they truly shine. This Strawberry Tres Leches Cake immediately caught my eye with its gorgeous pink color and all natural flavoring. I’m a huge fan of the original tres leches, but I have to say, this version might be even better!
If you aren’t familiar with tres leches, it’s a dessert popular throughout Latin America where a cake is baked, then soaked in three milks until the liquid has absorbed. It’s then topped off with a thick layer of whipped cream for one moist and indulgent treat. This recipe sticks pretty close to the classic, but incorporates fresh strawberries in the milk mixture and the whipped topping. Yes, it’s every bit as delicious as it sounds.
The beautiful pale pink color of this cake makes it the perfect choice for any spring event, birthday party, or baby shower. The rich and fruity flavor is sure to have everyone coming back for another slice and undoubtedly singing your praises. Give this Strawberry Tres Leches Cake a try and I’m sure it will be a new favorite!
Strawberry Tres Leches Cake
Yield(s): Serves 12
20m prep time
25m cook time
4h inactive
you're making mealtime meaningful.
Strawberry Milk
- 2 cup strawberries, diced
- 3/4 cup granulated sugar
- 1 (15 oz can) evaporated milk
- 1 1/3 cup whole milk
- 1/4 cup heavy cream
Cake
- ½ cup butter, 1 stick
- 1 cup sugar
- 5 eggs
- 1 teaspoon vanilla
- 1 ½ cups flour
- 1 teaspoon baking powder
- ½ teaspoon salt
Strawberry Whipped Topping
- 2 cup heavy cream
- 1/3 cup pureed strawberries
- ⅔ cup cup powdered sugar
- 1 teaspoon vanilla extract
- ½ teaspoon salt
Strawberry Milk
- Add strawberries and sugar to a blender or food processor. Pulse 2-3 times then let mixture sit for 10 minutes. Add evaporated milk, whole milk, and heavy cream and process for 1-2 minutes (this may need to be done in batches depending on the size of your food processor). Cover and store mixture in fridge for at least 30 minutes, or until ready to use.
Cake
- Preheat oven to 350 degrees F and grease a 9x13 baking dish.
- In a large bowl, combine butter and sugar and beat until smooth. Add eggs and vanilla, beat until light and fluffy.
- In a small bowl, sift together flour, baking powder, and salt. Once combined, slowly add dry ingredients to the wet.
- Transfer batter to the prepared baking dish and bake for 25-30 minutes or until an inserted toothpick comes out clean.
- Pierce the top of the cake with a fork all over and allow it to cool to room temperature.
- Strain strawberry milk with a fine mesh strainer then pour milk over the cake. Cover tightly with plastic wrap and place in fridge for at least 4 hours or overnight while milk absorbs.
Strawberry Whipped Topping
- In a large bowl, beat heavy cream until peaks form. Stir in strawberry puree, powdered sugar, vanilla, and salt. Continue beating mixture until smooth and airy.
- Once milk has fully absorbed, spoon topping onto cake and spread into an even layer. Decorate with fresh strawberries as desired and serve chilled.
Recipe adapted from Acozykitchen.com