Strawberry Three Milks Cake
Experience a delightful journey of flavors with this Strawberry Three Milks Cake recipe, featuring a luscious blend of three types of milk and fresh strawberries for a creamy, dreamy dessert.
Servings: 12 servings
Calories: 350kcal
Ingredients
Cake Ingredients
- 1 cup all-purpose flour This flour serves as the base, offering a tender crumb that delicately holds the layers together.
- 1 1/2 teaspoons baking powder This essential ingredient ensures that your cake rises, creating a light and airy texture.
- 1/4 teaspoon salt Enhances the overall flavor, balancing the sweetness of the cake.
- 5 large eggs, separated The yolks add richness, while the whipped whites contribute to the fluffiness of the cake.
- 1 cup granulated sugar Sweetness that complements the milks and strawberries beautifully.
- 1/3 cup whole milk Adds creaminess to the batter, infusing each bite with tenderness.
- 1 teaspoon vanilla extract Enhances the cake's flavor, making it irresistible.
Tres Leches Mixture
- 1 can (14 oz) sweetened condensed milk Gives the cake its signature moistness.
- 1 can (12 oz) evaporated milk Adds a rich, creamy quality that soaks into the cake.
- 1 cup heavy cream Creates a silky texture in the tres leches mixture.
- 1 teaspoon vanilla extract Another layer of flavor that makes this cake truly special.
Topping
- 2 cups whipped cream Light and airy, this topping elevates the cake.
- Fresh strawberries, sliced Fresh strawberries, sliced Juicy and vibrant, they add a freshness that balances the richness.
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Grease and flour a 9×13-inch baking dish.
- Sift together the flour, baking powder, and salt in a bowl.
- In a separate bowl, beat the egg yolks with 3/4 cup of sugar until light and fluffy. Stir in the whole milk and vanilla extract.
- Gradually fold in the flour mixture until just combined.
- In another bowl, whip the egg whites until soft peaks form. Then, gradually add the remaining 1/4 cup of sugar, continuing to whip until stiff peaks form.
- Gently fold the beaten egg whites into the batter until no white streaks remain. Pour the batter into your prepared baking dish.
Baking
- Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes.
Soaking
- In a bowl, whisk together the sweetened condensed milk, evaporated milk, heavy cream, and vanilla extract.
- Poke holes all over the cake with a fork. Slowly pour the milks mixture over it. Let it soak for at least 30 minutes, but longer is better.
- Spread whipped cream over the top of the cake. Refrigerate for at least 2 hours or overnight.
Serving
- Before serving, top with fresh, sliced strawberries.
Notes
Tips for success: Ensure your egg whites are whipped to stiff peaks for the best rise. Allow the cake to soak overnight for maximum flavor absorption. Use fresh, ripe strawberries for best results. For healthier alternatives, consider whole wheat flour or low-fat options.