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Creamy Mexican Tres Leches Cake Recipe Easy Homemade with Strawberries

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A light and airy Mexican tres leches cake soaked in three kinds of milk and topped with fresh strawberries and whipped cream, perfect for gatherings and casual celebrations.

Ingredients

Scale
  • 1 cup (125g) all-purpose flour
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon salt
  • 5 large eggs, separated (room temperature)
  • 1 cup (200g) granulated sugar, divided
  • 1/3 cup (80ml) whole milk
  • 1 teaspoon pure vanilla extract
  • 1 can (12 oz/354ml) evaporated milk
  • 1 can (14 oz/396g) sweetened condensed milk
  • ½ cup (120ml) whole milk
  • 1 ½ cups (360ml) heavy whipping cream, chilled
  • 3 tablespoons powdered sugar
  • 1 teaspoon vanilla extract
  • 1 pint (about 300g) fresh strawberries, hulled and sliced

Instructions

  1. Preheat the oven to 350°F (175°C). Grease a 9×13-inch pan lightly with butter and dust with flour.
  2. In a medium bowl, sift together flour, baking powder, and salt. Set aside.
  3. Separate eggs, placing yolks in a large bowl and whites in a clean, dry mixing bowl.
  4. Beat egg yolks with ¾ cup sugar on medium speed until pale and fluffy, about 3-4 minutes. Stir in ⅓ cup milk and vanilla extract.
  5. Gently fold the flour mixture into the yolk batter until just combined.
  6. Whip egg whites on medium speed until soft peaks form. Gradually add remaining ¼ cup sugar and continue whipping until stiff, glossy peaks form.
  7. Carefully fold egg whites into the batter in three additions, keeping the batter light and airy.
  8. Pour batter into prepared pan and bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
  9. Let the cake cool in the pan for about 10 minutes; it should still be warm when soaking.
  10. Whisk together evaporated milk, sweetened condensed milk, and whole milk in a large bowl.
  11. Poke holes all over the cake surface with a fork or skewer. Slowly pour the milk mixture evenly over the cake and refrigerate for at least 2 hours, preferably overnight.
  12. Whip chilled heavy cream with powdered sugar and vanilla extract until soft peaks form. Spread evenly over the soaked cake.
  13. Arrange sliced strawberries on top just before serving.

Notes

Use room temperature eggs for best volume. Fold egg whites gently to keep batter airy. Soak cake overnight for best flavor and moisture. Reduce milk mixture by ¼ cup if cake feels too soggy. Fresh strawberries are preferred for texture and flavor. For gluten-free option, substitute flour with almond or gluten-free flour blend.

Nutrition

Keywords: tres leches cake, Mexican dessert, creamy cake, strawberries, easy dessert, homemade cake, milk soaked cake

Find it online: https://lucydishes.com/creamy-mexican-tres-leches-cake-recipe-easy-homemade-with-strawberries/