Fluffy strawberry cake soaked with a strawberry 3-milk soak, topped with fluffy whipped cream and fresh strawberries, a strawberry recreation of the classic tres leches
Author:Catherine Zhang
Prep Time:30 minutes
Cook Time:60 minutes
Total Time:1 hour 30 minutes
Yield:6 Slices 1x
Category:Cake
Method:Easy
Cuisine:Latin American
Ingredients
UnitsScale
Strawberry Cake
5 Egg yolks
25g Granulated sugar (2 tbsp)
60g Vegetable oil (1/4 cup)
125g Strawberry puree (just less than 1 cup)
110g All-purpose flour (1 cup)
1 1/2 tsp Baking powder
5 Egg whites
65g Granulated sugar (II) (1/3 cup)
Pink food coloring, optional
3 Milk Soak
120ml Condensed milk (1/2 cup)
120ml Evaporated milk (1/2 cup)
120ml Fresh whole milk (1/2 cup)
50g Strawberry puree (1/4 cup)
1 tbsp Strawberry Nesquick powder
Whipped Cream
480ml Heavy cream (2 cups)
65g Granulated sugar (1/3 cup)
50g Strawberry puree (1/4 cup)
1 tbsp Strawberry Nesquick powder
Pink food coloring
Instructions
Strawberry Cake
Preheat the oven to 160C/320F
Line a 8 x 8 inch /20 x 20cm square cake tin with baking paper
Whisk together the egg yolks, sugar (I), vegetable oil, and strawberry puree in a medium bowl until smooth
Sift in the flour and baking powder, and whisk until just combined, set aside
In the bowl of a stand mixer fitted with a whisk attachment or in a large bowl with an electric mixer whisk the egg whites until soft peaks
Add the sugar (II) and whisk on medium-high until stiff peaks
Add 1/3 of the meringue into the egg yolk mixture and whisk until combined
Transfer the egg yolk mixture to the remaining meringue and fold with a rubber spatula until just combined
Pour the cake batter into the prepared cake tin and bake for 50-60 minutes, or until the cake springs back when pressed
Remove from the oven and allow to cool completely
Remove the cake from the tin and peel off the baking paper
Reline the cake tin with baking paper and place the cake back into the tin
Poke holes all over the cake with a fork
3 Milk Soak
Combine all the ingredients together in a large jug and stir to combine
Slowly pour the milk mixture over the cake, then cover it with cling wrap
Put the cake in the fridge to soak for at least 1 hour or overnight
Whipped Cream
Combine the cream, sugar, strawberry puree, nesquick and food coloring in the bowl of a stand mixer fitted with a whisk attachment or a large bowl with an electric mixer
Whisk the cream until it reaches stiff peaks
Remove the cake from the tin and top with the whipped cream, smoothening off the top and sides