Strawberry Tres Leches Cake is the ultimate summer dessert, featuring a light sponge cake saturated with a custom strawberry-infused milk blend. By utilizing a fat-free sponge and a controlled overnight soak, you achieve a custardy, melt-in-your-mouth texture that is perfectly balanced by fresh fruit.
The Component Architecture
- The Sponge: 5 eggs (separated), 1.5 cups flour, and 1 cup sugar.
- The Soak: Evaporated milk, sweetened condensed milk, heavy cream, and strawberry puree.
- The Topping: Stabilized whipped cream and 1 lb fresh sliced strawberries.
Step-by-Step Instructions
1. Create the Air Matrix
Whip egg whites to stiff peaks and yolks to a ribbon stage before folding them together with flour. This creates a highly porous sponge cake with an open-cell structure. Avoiding butter or oil is essential, as these fats would seal the crumb and prevent the milk from properly saturating the cake.
2. The Hybrid Milk Soak
Whisk the three milks with fresh strawberry puree and pour over the pierced, warm cake. The puree adds essential acidity to balance the sweetness of the condensed milk. Use a fork to create a grid of holes, allowing the liquid to penetrate the center of the cake via capillary action.
3. The Stabilization Rest
Refrigerate the soaked cake for at least 4 to 6 hours. This resting period allows the milk to fully bond with the cake fibers, ensuring the liquid doesn’t leak out when the cake is sliced. Finish with a thick layer of whipped cream and fresh strawberries just before serving.