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Week 107: Strawberry Tres Leches

This strawberry tres leches is my new top-favorite cake, and trust me, I make a lot of cakes.

I honestly wasn’t expecting this cake to taste this good, and I thought of it randomly when I was looking at recipe inspiration for this week.

This cake is so refreshing. It adds a fun twist to the traditional tres leches cake, with the addition of strawberries, and feels SO summer.


I used freeze-dried strawberries in this recipe because I think they add the most flavor without changing the consistency of the batter or frosting.

RECIPE:


INGREDIENTS:

Cake:

  • 1/2 cup all-purpose flour

  • 3/4 teaspoon baking powder

  • 1/4 cup sugar

  • 4 eggs, separated

  • 3/4 cup granulated sugar

Filling:

  • 1 1/2 cups strawberries, pureed

  • 6 oz. condensed milk

  • 6 oz. evaporated milk

Frosting:

  • 1 cup heavy whipping cream

  • 3/4 cup powdered sugar

  • 1/4 cup crumbled freeze-dried strawberries

STEPS:

  1. Preheat your oven to 350 degrees F. Set aside a 9x9-inch cake pan.

  2. In the bowl of a stand mixer, beat the egg whites until stiff peaks form.

  3. In a separate bowl, mix the egg yolks and granulated sugar until light and fluffy. Add the flour, baking powder, and fold in the egg whites. Pour the batter into the prepared pan and bake for 30 minutes.

  4. While the cake is baking, mix the strawberries, condensed milk, and evaporated milk until combined. Using a fork, poke holes in the cake once it comes out of the oven, and pour the milk mixture over the cake. Set aside to cool and soak up in the refrigerator for 1 hour.

  5. While the cake is cooling, in another bowl, beat the heavy whipping cream and powdered sugar until stiff peaks form. Spread the frosting over the cake and serve with crumbled freeze-dried strawberries.

Enjoy!


The Bored Baker 👩🏽‍🍳

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