Tres Leches de Fresa (Strawberry Tres Leches Cake)–by Chef Rosibel Salas Fonseca
Ingredients
For the Sponge Cake
- 5 large eggs (250 g)
- 150 g sugar
- 150 g all-purpose flour
- 10 g baking powder
- 60 ml milk
- 60 g melted butter
- 5 ml vanilla extract
For the Tres Leches Mixture
- 395 g condensed milk
- 360 g evaporated milk
- 250 g heavy cream (crema de leche)
- 150 g natural strawberry puree
For the Topping / Frosting
- 500 g whipping cream (very cold)
- 50 g powdered sugar
- 5 ml vanilla extract
- 250 g fresh strawberries (for decorating)
Preparation Method
Sponge Cake :
- Preheat the oven to 180°C (350°F).
- Beat the eggs with the sugar until they triple in volume.
- Fold in the sifted flour and baking powder gently using folding motions.
- Add the milk, melted butter, and vanilla extract.
- Pour the batter into a greased baking pan and bake for 30 to 35 minutes. Let it cool.
Tres Leches Mixture:
In a bowl, mix together the condensed milk, evaporated milk, heavy cream, and strawberry puree until well combined.
Soaking the Cake:
Once the sponge cake is completely cool, poke small holes all over it using a fork, and slowly pour the tres leches mixture evenly over the top, little by little.
Chilling:
Refrigerate for at least 2 hours (leaving it overnight is even better).
Frosting:
Whip the very cold whipping cream with the powdered sugar and vanilla extract until stiff peaks form.
Decorating & Serving:
Cover the chilled cake with the whipped cream and decorate generously with fresh strawberries.
Chef’s Tips
Strawberries: Use fresh and ripe strawberries for the best flavor.
Extra Flavor: You can add small pieces of fresh strawberries directly into the tres leches mixture.
Chilling: Chill the cake thoroughly so it stays extra moist and delicious.
Decoration: Decorate to taste with strawberries, whipped cream, and a touch of white chocolate.
