Step 3: Bake the Cake
Pour the batter into the prepared pan and smooth the top. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean. Let it cool completely in the pan on a wire rack.
Step 4: Prepare the Tres Leches Mixture
While the cake is cooling, combine evaporated milk, sweetened condensed milk, and heavy cream in a bowl. Mix well and set aside.
Step 5: Soak the Cake
Once the cake is cool, poke holes all over the surface using a fork or skewer. Slowly pour the milk mixture over the cake, ensuring it seeps in evenly. Cover and refrigerate for at least 4 hours, preferably overnight, so the cake fully absorbs the milky goodness.
Step 6: Make the Whipped Topping
- Beat heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
- Spread a generous layer over the soaked cake.
Step 7: Add Strawberries
Arrange fresh strawberry slices on top of the whipped cream. For extra flair, you can also layer strawberries inside the cake before pouring the milk mixture.
Step 8: Serve and Enjoy
Garnish with mint leaves if desired. Cut into squares and serve chilled. The result is a light, airy cake that melts in your mouth, complemented by the natural sweetness and slight tartness of strawberries.
Tips for the Perfect Strawberry Tres Leches Cake
- Use room temperature eggs for better volume in your sponge.
- Don’t rush soaking—the longer the cake sits, the more flavorful and moist it becomes.
- For an extra fruity punch, you can macerate the strawberries with a little sugar and lemon juice before topping.
- Slice carefully with a serrated knife to keep layers intact.
This Strawberry Tres Leches Cake is perfect for birthdays, family gatherings, or any special occasion. Its combination of creamy, milky layers and fresh, vibrant strawberries makes it a dessert that’s as beautiful as it is delicious.
If you want, I can also create a shortcut version with step-by-step photos for each stage—it’s perfect for beginners. Do you want me to do that?
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