This Strawberry Tres Leches Cake is a beautiful twist on the classic \u201cthree milks\u201d cake, infusing it with fresh strawberry flavor in both the soaking milk and the airy whipped topping. The result is an incredibly moist, sweet, and fruity dessert that\u2019s perfect for any celebration.<\/p>\n
Ingredients:
\nStrawberry Milk:<\/p>\n
Ingredient Quantity
\nStrawberries, diced 2 cups
\nGranulated sugar 3\/4 cup
\nEvaporated milk 1 (15 oz can)
\nWhole milk 1 1\/3 cup
\nHeavy cream 1\/4 cup
\nCake:<\/p>\n
Ingredient Quantity
\nButter 1\/2 cup (1 stick)
\nSugar 1 cup
\nEggs 5
\nVanilla 1 teaspoon
\nFlour 1 1\/2 cups
\nBaking powder 1 teaspoon
\nSalt 1\/2 teaspoon
\nStrawberry Whipped Topping:<\/p>\n
Ingredient Quantity
\nHeavy cream 2 cups
\nPureed strawberries 1\/3 cup
\nPowdered sugar 2\/3 cup
\nVanilla extract 1 teaspoon
\nSalt 1\/2 teaspoon
\nInstructions:<\/p>\n
see continuation on next page<\/p>\n
Instructions:
\nPrepare Strawberry Milk: Add the diced strawberries and granulated sugar to a blender or food processor. Pulse 2-3 times, then let the mixture sit for 10 minutes to allow the flavors to meld. Add the evaporated milk, whole milk, and 1\/4 cup heavy cream to the blender. Process for 1-2 minutes until smooth. (You may need to do this in batches depending on your blender\u2019s size.) Cover and store the mixture in the fridge for at least 30 minutes, or until you\u2019re ready to use it.
\nBake the Cake: Preheat your oven to 350\u00b0F (175\u00b0C) and generously grease a 9\u00d713 inch baking dish. In a large bowl, combine the butter and 1 cup sugar, beating until smooth. Add the eggs and 1 teaspoon vanilla, beating until the mixture is light and fluffy. In a separate small bowl, sift together the flour, baking powder, and 1\/2 teaspoon salt. Once combined, gradually add the dry ingredients to the wet ingredients, mixing slowly until just combined. Transfer the batter to the prepared baking dish and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
\nCool and Soak Cake: Once the cake is baked, remove it from the oven. Using a fork, pierce the top of the cake all over. Allow the cake to cool completely to room temperature. Strain the chilled strawberry milk mixture through a fine mesh strainer to remove any pulp, then slowly and evenly pour the strained milk over the cooled cake. Cover the cake tightly with plastic wrap and place it in the fridge for at least 4 hours, or preferably overnight, to allow the milk to fully absorb.
\nMake Strawberry Whipped Topping: In a large bowl, beat the 2 cups heavy cream until soft peaks form. Stir in the strawberry puree, 2\/3 cup powdered sugar, 1 teaspoon vanilla, and 1\/2 teaspoon salt. Continue beating the mixture until it is smooth and airy with firm peaks.
\nAssemble and Serve: Once the cake has fully absorbed the strawberry milk, spoon the strawberry whipped topping onto the cake and spread it into an even layer. Decorate with fresh strawberries as desired. Serve chilled.<\/p>\n\n