Strawberry Tres Leches Cake
A summer-inspired tres leches cake features fresh strawberries and whipped cream, offering a fruity take on the classic Latin American dessert.
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Instructions
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Preheat oven to 350 F.
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Line a 9x13-inch pan with parchment paper.
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Beat eggs with 2 2/3 cups sugar until light and thick (about 5 minutes), then stir in 1 tablespoon vanilla and almond extract.
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Sift flour with baking powder and salt.
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Gently fold dry ingredients into the egg mixture, alternating with buttermilk; do not overmix.
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Spread batter into the prepared pan and bake for 30-40 minutes until a toothpick comes out clean.
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While cake bakes, prepare strawberry filling: Halve 1 pound cleaned strawberries, combine with 1/2 cup sugar and 2 tablespoons cornstarch in a saucepan. Heat over medium, mashing and stirring, then boil and simmer for 3-4 minutes.
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Strain mixture through a fine sieve into a bowl and cool.
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After cake cools for 5 minutes, poke holes over its surface.
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Whisk condensed milk, evaporated milk, and 1 1/2 cups cream; pour over the hot cake.
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Refrigerate cake for 2-3 hours or overnight until chilled.
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Beat remaining 1 1/2 cups whipping cream with 2 tablespoons sugar, 1 teaspoon vanilla, and a pinch of salt until stiff peaks form.
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Spread cooled strawberry filling over the chilled cake in the pan.
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Spread whipped cream over the strawberry filling.
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Decorate with strawberries and blueberries, then keep chilled until serving.