Strawberry Tres Leches Cake
- Level: Easy
- Yield: 8 slices of cake
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 496
- Total Fat
- 30
- Saturated Fat
- 17
- Carbohydrates
- 48
- Dietary Fiber
- 0
- Sugar
- 41
- Protein
- 9
- Cholesterol
- 209
- Sodium
- 187
- Total: 2 hr 40 min
- Active: 40 min
Ingredients
For the Cake:
Cooking spray
1/2 cup all-purpose flour
1/4 teaspoon salt
5 large eggs
1/2 cup granulated sugar
1 1/2 teaspoons pure vanilla extract
For the Strawberry Sauce:
1 1/2 cups strawberry milk
1 cup heavy cream
1/2 cup sweetened condensed milk
1/4 cup thawed frozen strawberry concentrate or strawberry syrup
For the Whipped Cream:
1/4 cup freeze-dried strawberries
1 cup heavy cream
1/2 cup confectioners' sugar
1/4 teaspoon lemon extract
Sliced strawberries, for garnish
Directions
- Make the cake: Preheat the oven to 350˚ F. Coat a 9-by-13-inch baking dish with cooking spray. Sift the flour and salt together into a medium bowl. Beat the eggs and granulated sugar in a large bowl with a mixer on medium-high speed until thick like cake batter and pale yellow in color, about 3 minutes. Add the vanilla. Gently but quickly fold in the flour mixture with a rubber spatula until combined. Pour the batter into the baking dish and spread evenly.
- Bake the cake until it springs back when gently pressed, 25 to 30 minutes. Let cool 30 minutes.
- Make the strawberry sauce: Combine the strawberry milk, heavy cream, condensed milk and strawberry concentrate in a large bowl and mix very well. Pierce the cake all over with a fork, then slowly drizzle with the strawberry sauce. Refrigerate at least 1 hour.
- Make the whipped cream: Grind the freeze-dried strawberries in a food processor until powdery. Beat the heavy cream, confectioners’ sugar and strawberry powder in a large bowl with a mixer on medium-high speed until medium peaks form, about 2 minutes. Fold in the lemon extract.
- Spread the whipped cream over the cake and garnish with strawberries. Refrigerate until ready to serve.
Cook’s Note
For the best results, start with room-temperature eggs. Then, be sure to beat the eggs and sugar until the mixture is very thick —it should fall off the beaters in a thick ribbon. This may take longer than 3 minutes, depending on your mixer; don’t stop beating until the mixture looks thick like cake batter. Also, make sure you fold in the 1/2 cup flour with a rubber spatula (not a mixer) as to not deflate the eggs. It may not seem like a lot of flour, but it’s correct!