Print

Perfect Strawberry Shortcake Tres Leches Cake

strawberry shortcake tres leches cake - featured image
Print Recipe

This ultra-moist, milky sponge cake is infused with fresh strawberry flavor and topped with fluffy whipped cream. It’s the perfect fusion of classic tres leches and strawberry shortcake, delivering a bright, fruity sweetness in every bite.

Ingredients

Scale
  • 1 cup (120g) all-purpose flour
  • 1 ½ teaspoons baking powder
  • ½ teaspoon salt
  • 5 large eggs, separated, at room temperature
  • 1 cup (200g) granulated sugar, divided
  • 1 teaspoon vanilla extract
  • ⅓ cup (80ml) whole milk
  • 1 can (12 oz / 354ml) evaporated milk
  • 1 can (14 oz / 396g) sweetened condensed milk
  • 1 cup (240ml) heavy cream
  • 1 teaspoon vanilla extract
  • 2 cups (300g) fresh strawberries, hulled and sliced
  • 2 tablespoons granulated sugar
  • 1 teaspoon lemon zest
  • 2 cups (480ml) heavy cream
  • 3 tablespoons powdered sugar
  • ½ teaspoon vanilla extract

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish lightly with butter or non-stick spray.
  2. In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
  3. In a large bowl, beat egg yolks with ½ cup (100g) sugar until thick and pale yellow, about 3-4 minutes. Add vanilla extract and ⅓ cup milk; mix until combined. Gradually add dry ingredients, mixing on low until just combined.
  4. In a separate clean, dry bowl, beat egg whites on medium speed until soft peaks form. Gradually add remaining ½ cup (100g) sugar, a tablespoon at a time, while beating. Increase speed to high and whip until stiff, glossy peaks form, about 4-5 minutes.
  5. Gently fold one-third of the whipped egg whites into the batter to lighten it. Carefully fold in remaining whites using a rubber spatula with a gentle sweeping motion.
  6. Pour batter into prepared dish and spread evenly. Bake for 22-25 minutes, until golden brown and a toothpick inserted in center comes out clean. Cool in pan on a wire rack for 15 minutes.
  7. While cake cools, combine sliced strawberries, 2 tablespoons sugar, and lemon zest in a small bowl. Toss gently and let sit for at least 15 minutes, stirring occasionally.
  8. Once cake is cool (but still slightly warm), poke holes all over the surface with a fork or skewer. In a large measuring cup, whisk together evaporated milk, sweetened condensed milk, 1 cup heavy cream, and 1 teaspoon vanilla extract.
  9. Slowly pour milk mixture over the cake, starting at edges and working toward center, letting it soak in between pours. Cover with plastic wrap and refrigerate for at least 4 hours or overnight.
  10. After chilling, spoon macerated strawberries (including juices) evenly over the top of the cake.
  11. In a chilled bowl, beat remaining 2 cups heavy cream, powdered sugar, and ½ teaspoon vanilla extract on medium-high speed until soft peaks form. Spread whipped cream over strawberry layer.
  12. Garnish with fresh strawberry slices if desired. Refrigerate for at least 1 more hour before serving.

Notes

Room temperature eggs are essential for proper whipping. Poke holes generously and pour milk mixture slowly to avoid sogginess. Overnight chilling yields the best texture. Use cold cream for whipping; chill bowl and beaters for 10 minutes beforehand.

Nutrition

Keywords: strawberry shortcake, tres leches cake, strawberry dessert, Mexican cake, summer dessert, strawberry cake, tres leches

Find it online: https://emacrave.com/perfect-strawberry-shortcake-tres-leches-cake/