Experience the irresistible sweetness of a strawberry version of the classic Tres Leches Cake with this eggless delight, featuring the vibrant flavor of fresh strawberries. Indulge in the creamy goodness and moist texture of strawberry tres leches cake, perfect for any dessert lover's cravings.
Eggless Strawberry Tres Leches Cake
Eggless Strawberry Tres Leches Cake is a delectable twist on the classic dessert, featuring a light sponge cake soaked in a mixture of three milks; infused with the natural sweetness of fresh strawberries, and topped with a light whipped cream and adorned with more strawberries.
This version offers a moist and flavorful treat without the use of eggs, perfect for those with dietary preferences or restrictions.
It is a variation to the eggless tres leches cake recipe that I shared last year, which is loved by so many of you. Owing to that I shared a chocolate, rose, and mango version and now followed by a strawberry one. Which flavor should I try next?
Ingredients
There are three parts to this recipe.
Part 1 - Eggless Cake Base
- Cornflour - Adding cornflour to plain flour is an easy hack to make DIY Cake Flour. You can skip this step and instead use cake flour.
- Yogurt - Use thick part of yogurt.
Feel free to use any of your favorite cake base recipes, or scroll down to the end of the page to follow my favorite one.
Part 2 - Strawberry Milk Mixture
Strawberries are blended with milk to create strawberry milk, which is then combined with condensed milk and heavy cream, forming the classic three-milk mixture.
Three types of milk - We are using whole milk, cream, and condensed milk for this recipe.
Instead of milk, you can use evaporated milk or coconut milk for a different flavor combination.
Part 3 - Fresh Whipped Cream
a luscious layer of whipped cream is generously spread over the soaked cake, creating a creamy topping that perfectly complements the strawberry-infused layers below, resulting in a beautifully balanced and irresistibly decadent dessert.
Whipping Cream - In place of whipping cream you can also use store-bought cool whip.
Step by Step Recipe:
Preparatory Steps:
Preheat the oven to 180 degrees Celsius.
Butter, dust and line the pan with parchment paper. For this recipe I am using an 13x9 inch casserole.
Step 1: Bake the Cake
- In a mixing bowl, sift together the dry ingredients: all purpose flour, cornflour, baking powder, baking soda, and salt. Set aside.
Combine yogurt and caster sugar in a medium bowl, then gradually whisk in the oil and vanilla extract until well mixed, creating the wet ingredients.(image 1)
Add all the dry ingredients to the wet ingredients and mix until a smooth cake batter forms. (image 2)
If the batter is too thick, adjust by adding a tablespoon of water (image 3).
Transfer batter to the prepared pan and bake in the preheated oven at 180 degrees Celsius for 30-35 minutes (images 4 and 5).
Allow the cake to cool in the pan for 3 minutes before transferring it to a wire rack to cool slightly.
Step 2: Homemade Strawberry Milk
Begin by blending milk and ripe strawberries until smooth, then strain the mixture to ensure a perfectly smooth texture (image 6).
Next, combine this strawberry-infused milk with sweetened condensed milk and cream, creating a luscious strawberry milk mixture perfect for pouring over your cake (image 7).
Once your cake is baked and still warm, poke holes across its surface with a fork.(image 8)
Reserving about 3/4 cup of strawberry milk, generously pour the remaining sweet milk mixture over the cake, allowing it to soak in and infuse the flavors.
Cover the cake pan tightly with cling wrap and refrigerate overnight. This chilling period allows the cake to absorb the delicious strawberry milk, enhancing its flavor and moisture.
Step 3: Whipped Cream Topping
In a large bowl, whip the whipping cream along with vanilla extract until it reaches the desired consistency using a hand beater or electric mixer using whisk attachment on medium-high speed.
If you plan to pipe the cream on top of the cake, whip until stiff peaks form. However, if you prefer to spread the cream, whip until soft peak stage.
Should you be using unsweetened cream, incorporate sugar into the mixture while whipping.
Pipe or spread the cream and garnish with some fresh berries on top.
Refrigerate it for 2 hours.
While serving add a little reserved sweet milk on top and serve.
Storage Instructions
- Refrigeration: Store the milk cake in an airtight container or cover the cake pan tightly with cling wrap. Refrigerate promptly after preparing and pouring the strawberry milk mixture over the cake. This helps maintain its moisture and prevents spoilage.
- Limited Shelf Life: Due to the dairy components, this cake is best consumed within 2-3 days of preparation. Beyond this timeframe, the texture and flavor may begin to deteriorate.
- Avoid Freezing: While refrigeration is suitable, freezing the cake is not recommended as it can alter the texture and moisture content of the cake and cream.
- Serve Chilled: Before serving, allow the cake to come to a slightly cool temperature for optimal enjoyment. The chilled temperature enhances the flavors and texture of the cake making it the perfect dessert for summers and spring.
You can however freeze the cake before adding the different kinds of milk on top. Just plastic wrap tightly to avoid freezer burn and store the cake for 3 months.
Tips:
- Use Cake Mix: Utilizing a cake mix can significantly simplify the baking process, especially if you're short on time or making the cake for a large group.
- Prepare Ingredients in Advance: Before starting, ensure all ingredients are at room temperature unless specified otherwise. This allows for even mixing and better incorporation of flavors.
- Properly Grease Cake Pan: Ensure the cake pan is thoroughly greased or lined with parchment paper to prevent sticking. This step is crucial for easy removal of the cake from the pan once baked.
- Poke Holes in Warm Cake: After baking, while the cake is still warm, use a fork to poke holes evenly across the surface. This step allows the strawberry milk mixture to penetrate the cake, enhancing its flavor and moisture.
- Chill Before Serving: As mentioned, this cake tastes best when chilled. Therefore, refrigerate the cake for several hours or overnight to allow the flavors to meld and the texture to set. Avoid serving the cake at room temperature to maintain its refreshing taste.
- Whip Cream to Desired Consistency: When whipping the cream, be mindful of the desired consistency based on whether you plan to pipe or spread it over the cake. Whip until stiff peaks form for piping or soft peaks for spreading.
- Store Properly: Once prepared, store the cake in the refrigerator in an airtight container or covered with cling wrap to maintain its freshness and moisture. Avoid leaving the cake at room temperature, as it is best enjoyed chilled.
Frequently Asked Questions
Yes you can. Divide the vanilla cake batter evenly between 3 cake pans. Bake in a preheated oven of 180°C for 30 mins. Halve the milk mixture and use a spoon to soak the fluffy sponge cake. Do not pour the milk mixture over the cake or else the cake will become soggy and won't hold its shape when stacked.
Yes, you can use various types of cakes such as sponge cake, yellow cake, or even angel food cake for this recipe.
Tres Leche Cakes
Next time try these popular recipes as well:
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Eggless Strawberry Tres Leches Cake recipe
Ingredients
Part 1 - Cake Base
- 180 gms (1.5 cups) Plain Flour
- 2 tbsp Cornflour
- 1.5 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1/4 tsp Salt
- 245 gms (1 cup) Yogurt
- 170 gms (3/4 cup) Caster Sugar
- 108 gms (1/2 cup) Oil
- 1 tsp Vanilla essence
Part 2 - Strawberry Milk
- 180 gms (3/4 cup) Milk
- 200 gms Strawberries
- 125 gms (1/2 cup) Cream
- 200 gms (2/3 cup) Condensed Milk
Part 3 - Whipped Cream
- 180 gms (3/4 cup) Whipping Cream refer notes
Instructions
Preparatory Step
- Preheat the oven to 180 degrees Celsius.Butter, dust and line the pan with parchment paper. For this recipe I am using an 13x9 inch casserole.
Part 1 - Cake Base
- In a mixing bowl, sift together the dry ingredients: all purpose flour, cornflour, baking powder, baking soda, and salt. Set aside.
- Combine yogurt and caster sugar in a medium bowl, then gradually whisk in the oil and vanilla extract until well mixed, creating the wet ingredients.
- Add all the dry ingredients to the wet ingredients and mix until a smooth cake batter forms.
- If the batter is too thick, adjust by adding a tablespoon of water
- Transfer batter to the prepared pan and bake in the preheated oven at 180 degrees Celsius (360 degree F) for 30-35 minutes or until a skewer inserted in the center comes out clean.
- Allow the cake to cool in the pan for 3 minutes before transferring it to a wire rack to cool slightly.
Part 2 - Strawberry Milk
- Begin by blending milk and ripe strawberries until smooth, then strain the mixture to remove the strawberry seeds.
- Next, combine this strawberry-infused milk with sweetened condensed milk and cream perfect for pouring over your cake.
- Transfer the slightly warm cake back into the cake pan in which you baked it.
- Poke holes across its surface with a fork.
- Reserving about 3/4 cup of strawberry milk, generously pour the remaining sweet milk mixture over the cake, allowing it to soak in and infuse the flavors.
- Cover the cake pan tightly with cling wrap and refrigerate overnight.
Part 3 - Whipped Cream
- In a large bowl, whip the whipping cream along with vanilla extract until it reaches the desired consistency using a hand beater.
- If you plan to pipe the cream on top of the cake, whip until stiff peaks form. However, if you prefer to spread the cream, whip until soft peak stage.
- Pipe or spread the cream and garnish with some fresh berries on top. Refrigerate it for 2 hours. Serve chilled.
Video
Notes
How to Serve the Cake?
Drizzle a small amount of the reserved sweet strawberry milk over each slice of the cake when serving.Notes:
- I am using sweetened whipping cream to pipe on top of the cake and hence not adding any icing sugar to it. If you are using unsweetened cream then add 60 gms icing sugar and 1 tsp vanilla essence while whipping the cream to the desired stage.
- Use St.Honore Piping nozzle to replicate the design I have piped on top of the cake.
- Utilizing a cake mix can significantly simplify the baking process, especially if you're short on time or making the cake for a large group.
- Before starting, ensure all ingredients are at room temperature unless specified otherwise. This allows for even mixing and better incorporation of flavors.
- Ensure the cake pan is thoroughly greased or lined with parchment paper to prevent sticking. This step is crucial for easy removal of the cake from the pan once baked.
- After baking, while the cake is still warm, use a fork to poke holes evenly across the surface. This step allows the strawberry milk mixture to penetrate the cake, enhancing its flavor and moisture.
- As mentioned, this cake tastes best when chilled. Therefore, refrigerate the cake for several hours or overnight to allow the flavors to meld and the texture to set. Avoid serving the cake at room temperature to maintain its refreshing taste.
- When whipping the cream, be mindful of the desired consistency based on whether you plan to pipe or spread it over the cake. Whip until stiff peaks form for piping or soft peaks for spreading.
- Once prepared, store the cake in the refrigerator in an airtight container or covered with cling wrap to maintain its freshness and moisture. Avoid leaving the cake at room temperature, as it is best enjoyed chilled.
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