Strawberry Tres Leches Cake

If you love traditional Pastel de Tres Leches you'll love this strawberry version, as moist and light as the original, but uses Smith Brothers strawberry milk in the milk soak and strawberry whipped cream on top. It's a fun and fruity upgrade to a classic.

Serves: 10–12

Ingredients:

• For the Cake:
  • 1 cup all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 5 large eggs, separated
  • 1 cup granulated sugar, divided
  • 1/3 cup whole milk
  • 1 teaspoon vanilla extract
• For the 3-Milk Soak:
  • 14 oz homemade evaporated milk using Smith Brothers strawberry milk as the base
  • 10 oz sweetened condensed milk
  • 1/2 cup heavy cream
• For the Icing:
  • 2 cups heavy cream
  • 1 pint fresh strawberries
  • 3 Tablespoons sugar
  • 1/2 teaspoon vanilla extract

Instructions:

1. Preheat oven to 350°F (175°C). Grease and flour a 9x13-inch baking dish or line with parchment.
2. In a bowl, whisk together flour, baking powder, and salt. Set aside.
3. In a large bowl, beat egg yolks with 3/4 cup sugar until thick and pale yellow. Stir in milk and vanilla.
4. Gently fold the flour mixture into the egg yolk mixture until just combined.
5. In a clean non-plastic bowl, beat egg whites until soft peaks form. Gradually add remaining 1/4 cup sugar and beat until stiff peaks form.
6. Gently fold the beaten egg whites into the batter, working in batches, being careful not to deflate the mixture.
7. Pour batter into prepared pan and bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean. Let cool slightly.
8. In a bowl, whisk together evaporated milk, sweetened condensed milk, and heavy cream.
9. Poke holes all over the cooled cake with a fork or skewer.
10. Slowly pour the milk mixture evenly over the cake.
11. Cover and refrigerate for at least 4 hours or overnight.
12. Just before serving, make the topping:
    1. Macerate the strawberries: hull and slice the strawberries and place in a bowl.
    2. Sprinkle sliced berries with sugar and stir. Set aside for 15-20 minutes. This will give the berries time to release their juice.
    3. Meanwhile, whip the heavy cream with powdered sugar and vanilla until soft peaks form. 
    4. Once the berries have released their juices, strain out 3-5 Tablespoons of the strawberry juice. (You can use the leftover berries in a parfait or other dessert).
    5. Gently fold the strawberry juice into the whipped cream.
    6. Spread strawberry cream over the chilled cake.
13. Optional: Top with sliced strawberries. Slice into squares and serve cold.