Strawberry Tres Leches

Hi friends! Welcome to my new and improved site! It has been 6 months since I posted last, let me explain why. When I started this blog I really had no clue what I was doing. I went with a hosting site that was kind of like websites for dummies and it suited me for a while, but I finally had enough with the limited services it provided and I wanted more for my website. I sought out some freelancer work on one of those freelancer websites and hired someone who was supposed to design a website for me through a more advanced program and a different hosting site. He was also supposed to transfer over all my past posts. What was supposed to take 1 week ended up taking 3 long months to essentially create a site that didn’t suit me, and I had no control over. The freelancer had all access and I almost lost the name “Sweetsaura” completely. Finally I regained control over my domain, and found a reputable company to host AND design my site. THANK YOU BLUEHOST! I am so pleased with how the design came out and I hope you are too. I have also integrated a print feature where you can print the recipe below, so be sure to check that out!

I hope everyone has had a fantastic summer! I wanted to sneak in one summer dessert since it’s my favorite season. It’s still pretty warm out, so I think this Strawberry Tres Leches will hit the spot for any late summer get togethers! I LOVE strawberry, and right now is the season so I thought why garnish a tres leches with strawberry when you can just flavor the whole thing?? Tres leches means 3 milks, meaning this cake is soaked with 3 milks. Basically what I’ve done is substituted 1 milk for strawberry puree, and wa-la! Strawberry Tres Leches. Be sure to strain out the seeds from the strawberries, or else it won’t soak properly.

I am so thrilled to be back and ready to share a bunch of new content with you all so stay tuned! Comment below if you have a request!!

Strawberry Tres Leches

Yield 8×8-inch pan

Cake

Eggs 5 (separated)

Sugar ¾ cup

Flour ¾ cup

Milk Mix

1 can evaporated milk

1 can sweetened condensed milk

8 oz strawberries (blended and strained)

Topping

Cream 1 ½ cups

Powdered sugar ½ cup

Vanilla 1 tsp

Freeze dried strawberry powder 2 T

Directions:

Preheat oven to 350 degrees F.

In a stand mixer fitted with a paddle attachment, whip egg whites and half the sugar to stiff peaks. Transfer to a large bowl.

In the same stand mixer bowl, combine egg yolks and the remaining sugar and whisk until thickened and pale in color.

Sprinkle half the amount of flour over whites, and fold until smooth. Add yolks mixture to whites and fold until smooth. Add remaining flour and fold until smooth.

Spray your baking dish with non-stick baking spray. Pour batter into dish.

Bake for 30-40 minutes, or until a toothpick inserted comes out smooth.

While the cake is baking, prepare the milk mixture. Quarter and blend the strawberries and strain to remove all the seeds. Whisk the strawberry puree with evaporated milk and sweetened condensed milk until smooth, set aside.

When cake has finished baking, let it cool for 15 minutes at room temperature. Use a chop stick or another thick tool to poke several holes into the cake.

Pour the milk mixture over the cake slowly. The large poked holes will allow the cake to absorb the liquid, but this step may take up to an hour. Pour as much liquid as you can in, then wait for it to soak into the cake. Continue to pour in the liquid until it’s all in the cake.

Chill cake for a minimum of 4 hours, or overnight.

To top, whip cream and powdered sugar to stiff peaks. To create the design I have on the top of the cake, fit a piping bag with a star tip. Pipe a few rosettes over the surface of the cake, then fill in with single stars.

Garnish with freeze dried strawberry powder, if desired. Serve and enjoy!

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