Layered Tres Leche Cake with Strawberries

This was my second time making a tres leche cake. I made it for my family for New Years, and it was really yummy! The previous cake I made was with peaches, you can check that out Here. It is a super moist, light, airy and super delicious sponge cake soaked in the three kinds of milk {evaporated milk, condensed milk, and heavy cream}. Tres Leches is a very light cake {especially if made without butter}, with many air bubbles in its crumb. This distinct texture is why it does not have a soggy consistency, despite being soaked in a mixture of three types of milk.

I can’t say which one I liked better, but strawberries are not in season right now so the strawberries alone cost over $10.00. However, I definitely like the taste of fresh strawberries with the whipped cream. In my opinion, fresh always tastes better then canned fruit.

I also think I should have soaked more milk into the cake. I was in a bit of a hurry with this cake because midnight was coming on New Years Eve and I wasn’t done with the cake yet! I think I should have poked larger and deeper holes into the cake. This might have helped soak more milk into the cake. Try it and tell me what you think!

Also, last time I said that I would make a larger cake but I only made a six inch again. Since there are only three in our family, an 8 inch would have been too big. You can also make this cake in a single layer. Both taste good, but I like the way a layered cake looks better.

The strawberries and homemade whipped cream tasted so delicious as a filling!

Layered Tres Leche Cake with Strawberries

Ingredients

Vanilla sponge cake

5 large eggs (separated)
1/2 cup sugar
2 tsp pure vanilla extract
1 tsp lemon extract (optional)
1 1/4 cups all-purpose (plain) flour (sifted)

For three milks syrup

1 can sweetened condensed milk
1 can evaporated milk
1 cup heavy whipping cream
2 teaspoons lemon extract (optional)

Topping and filling

1 3/4 cup heavy whipping cream
1/4 cup powdered sugar
1-2 pounds of strawberries cut up small

Instructions

Vanilla Sponge Cake

Preheat oven to 350 degrees. Prepare 9” round cake pan, or 3 6 inch like I used
Separate the egg whites from the yolks.
Beat the egg whites on medium speed, 3 – 5 minutes.
When soft peaks form slowly add the sugar in small batches.
Whip until stiff peaks form about 5 minutes. Set aside.
In a medium bowl beat egg yolks at medium-high speed for about 5 to 6 minutes, or until the egg yolks become pale colored, creamy and puffy. Stir in vanilla.
Pour the egg yolks over the egg whites, gently fold until just combined trying not to lose any volume from the mixture.
Fold in the flour little by little in the form of rain. Mix until just combined (over-beating will result in a denser, flatter cake).
Pour the batter into the prepared pan.
Bake in the preheated moderate oven for 25 minutes or until the toothpick comes out clean
Let it cool
Once cool, split the cake in half, flip the top of the cake and place it on a base. Poke using a fork holes all over the cake to better absorb the three milk soaking liquid

Three milks syrup

In a saucepan add the sweetened condensed milk, evaporated milk, heavy cream and cinnamon stick, bring to a boil, reduce the heat and continue boiling for 5 minutes. Remove it and let it cool.
Once it is cool, add any other flavoring you are using
Gradually brush all the milk soaking liquid into all sides of the cake (including the cut surfaces) until all absorbed. Best to rest the cake in the fridge overnight to complete the soaking process

Topping

Whip the cream, when soft peaks form, add the sugar little by little, continue whipping until stiff peaks form about 2 mins.
Decoration
Layer some whipped cream on the bottom layer and cover with canned or fresh fruit and decorate the top layer with whipped cream and the fresh or canned fruit.