Strawberry Tres Leches Cake | 3 Milk Cake Recipe

A Tres Leches Cake with Strawberries is wonderfully soaked with a mixture of sweetened condensed milk, evaporated milk, and regular milk. On top of a layer of freshly whipped cream, strawberry puree, and sliced strawberries. I am addicted to milk cakes so I decided to try another version of tres leches cake. Such a great dessert!
I have already done a recipe for Rosemilk cake and coffee milk cake.
Watch youtube video for this recipe

Ingredients required in this recipe:

Ingredients for milk cake :

For the cake base :

All-purpose flour/ Maida -1 Cup (120 gms)

Baking powder- 1 Teaspoon.

Egg- 3 numbers.

Oil-1/4 Cup.

Sugar-1 cup, powdered (1/2 + 1/2 Cup)

Milk- 1/3 cup.

Red food color (liquid)-few drops.

Strawberry essence- 1 Teaspoon.

For Strawberry puree :

Fresh strawberries-1/2 Cup, chopped.

Sugar-1/4 Cup.

Red food color-few drops.

Lemon juice-1 teaspoon.

For the Strawberry milk soak:

Milk - 2/3 Cup (160 ml Boiled)

Condensed Milk-1/2 Cup. 

Evaporated milk-1 Can(160 ml)

Strawberry purree-2 Tablespoon.(Seeds removed)

For the whip Cream Frosting:

Whipping cream -1 Cup

Strawberry essence-1/2 Teaspoon.

For garnishing :
Strawberry puree
Fresh strawberries.

Method of preparation :

1. Preheat the oven at 180-degree Celcius.
2. In a large bowl, sift together the flour and baking powder.
3. Separate the egg yolks and white in two separate bowls.
4. Beat the egg whites at medium speed until frothy. (Using an electric mixer or stand mixer here will make things easier and quicker.)  then beat on medium-high until soft peaks start to form.
5. Continuing to beat the egg whites, slowly add in the remaining 1/2 cup of powdered sugar. Beat until the whites become stiff peaks.
6. In another bowl beat sugar and egg yolk until it changes color to a pale yellow.
7. Add strawberry essence, oil, milk, red food color (liquid) and mix well. 
8. Using a rubber spatula, fold in 1/3 of the whites to lighten the batter. Gently fold in the remaining whites until just combined and the batter is aerated. Be careful not to overwork the batter or else you might deflate it.
9. Pour batter into prepared pan. ( I used 7'' ungreased pan)
10. Bake at 180c for 40 minutes in the preheated oven.
11. Once the cake is done check with a skewer and invert the cake onto a wire rack and let it cool down a bit.
12. Remove from the pan using a knife and set aside.

Preparation of strawberry puree:

1. Heat a small pan and add chopped strawberries . to this added sugar and cook for 2,3 minutes.
2. Stir frequently mashing the strawberries as you stir, continuing to boil until it is thickened 
3. Remove from heat and add lemon juice.
4. Allow to cool a bit and blend them well.

Preparation of the milk soak:

1. Combine milk, condensed milk and evaporated milk.
2. Add strained strawberry puree and mix well.

To prepare the whipped cream frosting:

1. Chill the bowl and whisk attachment for 10 minutes,
2. Add chilled whipping cream. Add strawberry essence. Here I use nondairy, sweetened whipping cream.
3. Beat the cream until stiff peaks form. Keep the cream in the refrigerator for a few minutes.

Assembling:

1. Prepare a cake tin (I used springform) line with cling wrap. So we can easily remove the cake from the pan. 
2. Put the cake into pan upside down.
3. Take a toothpick or skewer and poke as many holes as you can all over the cake, down to the bottom. Pour the Strawberry-milk soak over the warm cake gradually, as the cake will absorb the soak slowly. Cover with plastic wrap and refrigerate at least 3 hours.
4. Remove the cake from pan carefully.
5. Spread the frosting all over the soaked cake. 
6. Decorate with fresh strawberries and thick strawberry puree.