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close up image of strawberry cake slice with pouring of the strawberry milk
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5 from 1 vote

Eggless Strawberry Tres Leches Cake recipe

The recipe entails creating a moist and flavorful eggless strawberry tres leches cake, infusing the classic Mexican dessert with the delightful essence of ripe strawberries.
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 30 minutes
Chilling Time 6 hours
Servings 8 slices
Calories 542kcal
Author Sushma Iyer

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:

  1. 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.
  2. Use St.Honore Piping nozzle to replicate the design I have piped on top of the cake.
  3. 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. 
  4. Before starting, ensure all ingredients are at room temperature unless specified otherwise. This allows for even mixing and better incorporation of flavors.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.

Nutrition

Calories: 542kcal | Carbohydrates: 59g | Protein: 8g | Fat: 32g | Saturated Fat: 12g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 13g | Trans Fat: 0.1g | Cholesterol: 58mg | Sodium: 286mg | Potassium: 272mg | Fiber: 1g | Sugar: 40g | Vitamin A: 697IU | Vitamin C: 16mg | Calcium: 213mg | Iron: 1mg
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