2024 is going to be a year dedicated to cake again. I’ve missed it. I miss whipping up pounds of butter in sugar and slathering swoops over soft, bouncy cakes. It’s the call back home. Back to my first love.
So we’re starting off with this Strawberry Tres Leches cake. Tres Leches (three milks) Cake is a spongy, dry cake that is doused in a milk mixture after its done baking. Making it the perfect cool cake on a warm day. It’s refreshing and addictive.
It’s known as a celebration cake in my husband’s family. It’s piped with a whipped cream or topped with fresh berries. It was on a folding table at almost every one of our big parties. Graduations, 80th birthdays, you name it. For my recipe, I like to top it with a gelatinous strawberry layer. Although we’re using a Jell-O packet, the consistency is thick, almost chewy, borderline creamy. Making it the perfect pairing to a soft pillowy cake layer.
The cake takes a little skill. Whipping egg yolks and sugar into ribbons, and egg whites into stiff peaks. So, I’ve added a little video to help you on this journey.
Welcome to the year of the cake, so happy you’re here! Don’t forget, if there’s a cake you want me to make or develop, send an e-mail, leave a comment, or message me on Instagram!
Strawberry Tres Leches Cake
Fluffy tres leches cake topped with a sweet strawberry glaze.
Ingredients
For the Cake,
1 cup all purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
5 large eggs, separated
1 cup sugar
1/3 cup whole milk
1 teaspoon vanilla extract
14 oz can evaporated milk
12 oz can sweetened condensed milk
1/4 cup cream
For the strawberry layer,
1 1/2 lb strawberries, hulled and sliced
2 cups cold water
2 cups sugar
6 tablespoons corn starch
6 oz package strawberry jello mix
Instructions
For the cake,
Preheat the oven to 350 degrees.
In a medium bowl, add 3/4 of the sugar into the egg yolks. With a hand mixer, whip until the mixture has become pale, doubled in size and starts to ribbon, about 10 minutes.
Slowly drizzle in the milk and vanilla and mix gently on low. Add the flour, baking powder, and salt. Gently mix together with a spatula.
In a separate medium bowl, whip the egg whites until very frothy. Continue to whisk while slowly drizzling in the remaining 1/4 cup sugar. Whisk on high until stiff peeks appear.
Fold the egg whites into the batter in 3 additions. Pour into a metal 9×13 baking dish. Smooth out into an even layer. Bake in the oven for 25-30 minutes. the cake will be a light golden brown color.
Let cool on the counter while making the next layer.
In a medium bowl, mix the sweetened condensed milk, evaporated milk, and cream together. Set aside.
In a medium saucepan, add the cold water, sugar, and cornstarch. Whisk until smooth an there are no more chunks. Place over medium heat and continue to mix until the mixture starts to simmer and bubble. Continue to cook for another 60 seconds while whisking vigorously. Remove from the heat and add in the strawberry jello mix and mix together. Place in the fridge to chill.
Once the cake has cooled, dot with a fork all over. Slowly pour the tres leches mixture all over the cake. Once the cake has absorbed the milk, evenly layer on the sliced strawberries. Pour the warm strawberry sauce over the cake and smooth out evenly.
Place in the fridge to cool for at least 1 hour and up to 2 days.
Enjoy with whipped cream!
Notes
Keeps for 2 days in fridge.
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