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Strawberry Tres Leches cake

Strawberry Tres Leches cake

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Prep Time 30 minutes
Cook Time 40 minutes
Total Time 58 minutes
Servings 12
Calories 475 kcal

Ingredients
  

For the sponge cake

  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • ½ cup unsalted butter
  • 1 cup Granulated sugar
  • 5 large egg
  • 1 teaspoon vanilla extract

For the tres leches mixture

  • 1 can evaporated milk
  • 1 can sweetened condensed milk
  • 1 cup heavy cream

For the strawberry layer

  • 2 cups Fresh strawberries
  • ½ cup strawberry puree or jam
  • 3 tablespoons powdered sugar

For the whipped topping

  • 2 cups heavy cream
  • ¼ cup powdered sugar
  • 1 teaspoon vanilla extract

For garnish

  • 1 cup fresh strawberries, sliced or halved
  • Additional strawberry puree, drizzle for decoration

Instructions
 

  • Step1: making the sponge cake
    1. Preheat the oven: Set your oven to 350°F (175°C). Grease and flour a 9x13-inch baking dish or line it with parchment paper.
    2. Mix dry ingredients: In a bowl, combine 1 cup of flour, 1 teaspoon of baking powder, and a pinch of salt. Sift and set aside.
    3. Cream the butter and sugar: In another bowl, beat ½ cup of unsalted butter with 1 cup of granulated sugar until it is light and fluffy.
    4. Add the eggs and vanilla: Beat in 5 eggs one at a time, followed by 1 teaspoon of vanilla extract.
    5. Combine the dry and wet ingredients: Add the dry ingredients slowly to the wet mixture. Mix just until the mixture is combined to avoid over-mixing.
    6. Bake: Pour the batter in your prepared baking dish and bake 25-30 minutes. Using a toothpick inserted near the bottom of the cakes to test if it's cooked .Cool completely: Transfer to the counter and leave to cool to allow for a smooth cake presentation.
  • Step2: preparing the Tres Leches mixture
    1. In a bowl, combine 1 can evaporated milk, 1 can sweetened condensed milk and 1 cup heavy cream; whisk them together.
    2. Optional: Add 1 teaspoon vanilla extract or a splash of strawberry puree for extra flavor.
  • Step3: Adding the Strawberry
    1. Make the puree: Combine 2 cups fresh strawberries with 1-2 tablespoons powdered sugar. Process until very smooth. Strain through a fine-mesh sieve, if desired, to remove seeds.
    2.Layer the puree: Spread a thin layer of strawberry puree over the cooled sponge cake.
  • Step4: building the cake
    1. Poke and soak: Pierce cake with holes all over by poking them using a fork or skewer. Gradually pour the tres leches mixture on the cake allowing it to seep inside the holes.
    2. Refrigerate: Cover cake and refrigerate for 4 hours at least or even overnight.
    3. Whip the cream: Whip 2 cups of heavy cream along with ¼ cup powdered sugar until it is stiff and forms the peak. Spread this whipped topping on the soaked cake.
    4. Garnish with fresh strawberry slices and add more puree if desired.