Strawberry Tres Leches Cake
A summer version of tres leches cake with whipped cream and strawberries, for a fruity twist on this classic Latin American dessert.
- Serves: 24 persons
- 2 ⅔cups sugar, plus 2 tablespoons
- 1tablespoon vanilla, plus 1 teaspoon
- 1teaspoon almond extract
- 2 ⅔cups all-purpose flour
- 1tablespoon baking powder
- Pinch of salt
- ½cup buttermilk
- 1 ½cups condensed milk
- 1 ½cups evaporated milk
- 3cups whipping cream
- 1pound strawberries (plus more for decoration)
- ½cup sugar
- 2tablespoons cornstarch
- 1cup blueberries (for decoration)
Step 1Gather the ingredients.
Step 2Preheat oven to 350 F.
Step 3Line the bottom of a 9 x 13-inch pan wIth parchment paper.
Step 4In a standing mixer , beat the eggs with 2 2/3 cups of the sugar until light in color and thick, about 5 minutes. Stir in 1 tablespoon vanilla and the almond extract.
Step 5Sift the flour with the baking powder and salt.
Step 6Fold the dry ingredients into the egg and sugar mixture, alternating with the buttermilk. Fold gently and do not overmix.
Step 7Spread the batter into the pan.
Step 8Bake for 30 to 40 minutes, until a toothpick inserted into the cake comes out clean, and cake just starts to spring back to the touch.
Step 9While the cake is baking, prepare strawberry filling: Rinse 1 pound of strawberries, remove stems, and cut strawberries in half.
Step 10Place them in a saucepan with 1/2 cup sugar and 2 tablespoons cornstarch. Heat strawberries over medium heat, mashing them gently and stirring them with a spoon. Bring to a boil and simmer for 3 to 4 minutes.
Step 11Remove from heat and strain through a fine mesh sieve, using a spatula to force strawberries through, into a bowl. Let cool.
Step 12When the cake has cooled for about 5 minutes, use a skewer to poke holes all over the surface of the cake.
Step 13Whisk together the condensed milk, the evaporated milk and 1 1/2 cups of the cream, and pour over the hot cake.
Step 14Refrigerate cake for 2 to 3 hours or overnight, until chilled.
Step 15Beat remaining 1 1/2 cups of whipping cream with 2 tablespoons of sugar, 1 teaspoon vanilla, and a pinch of salt until stiff peaks form. .
Step 16Leaving cake in pan, spread strawberry filling over the top of the cake.
Step 17Spread the whipped cream over, covering the strawberry filling.
Step 18Decorate cake with strawberries and blueberries. Keep chilled until ready to serve.