Strawberry White Chocolate and Lemon Tres leches Cake
There's so much to this Tres Leches Cake! Not only the traditional 3 milks, but syrupy strawberries soaking into a white chocolate cake layer, then topped with lemon whipped cream. Wow in a cake!
Ingredients
White Chocolate Sponge Cake:
- 4-ounce good-quality white chocolate baking bar, such as Ghirardelli (not chips or morsels)
- 3 large eggs
- 3/4 cup granulated sugar
- 1 tablespoon vanilla bean paste, or vanilla extract
- 1 1/2 cups (180g) cake flour, no substitutions
- 2 teaspoons baking powder
- 1/2 teaspoon fine sea salt
- 1/2 cup whole milk
Strawberries:
- 1 16-ounce container frozen, sweetened, sliced strawberries, thawed
- 2 teaspoons fresh lemon juice
Tres Leches (3 milks):
- 1 12-ounce can sweetened condensed milk
- 1 14-ounce can evaporated milk, well-shaken
- 1/2 cup heavy whipping cream, or half and half
Lemon Whipped Cream:
- 2 cups heavy whipping cream, cold
- 1/3 - 1/2 cup confectioners' sugar, to sweetness
- 1 teaspoon vanilla extract
- 1 1/4 teaspoon lemon paste, or fresh lemon zest
Garnish:
- Fresh strawberries, sliced
- White chocolate bar, grated
- Lemon Zest
Instructions
- Preheat the oven to 350 degrees F. Butter or grease a 9x13” baking dish. Set aside.
- Melt the white chocolate in a double boiler until melted. Alternatively, you may use the microwave, heating in 20-second increments and stirring until warm enough you can stir and melt the last few pieces of white chocolate. Don’t overuse the microwave, trying to hurry the process along. Set the melted white chocolate aside while you continue the recipe.
- In a stand mixer bowl, add the eggs, sugar, and vanilla. Attach the whisk attachment. Whisk the ingredients on medium for about 7 to 10 minutes until lighter in color and thickened.
- In a small bowl, hand-whisk the flour, baking powder, and salt to combine well.
- With the mixer on low, slowly add the dry ingredients.
- Once the dry ingredients are almost combined, slowly add the milk. Let the ingredients mix for about 15 seconds.
- With the mixer on low, slowly pour in the white chocolate. When the ingredients are almost combined, remove the bowl and gently fold just until the ingredients are thoroughly mixed.
- Scrape all the batter into the baking dish. Bake in the oven for 20 to 23 minutes, or until a toothpick inserted in the center of the cake comes out clean or with a few crumbs. Try not to overbake the cake.
- Remove the cake from the oven and do not let it cool. Take a fork, a chopstick, or even a toothpick and poke holes over the entire surface of the cake, getting to the edges.
- In a 1-quart measuring cup, combine the 3 milks well with a whisk. Evenly pour the milks over the entire cake. You’ll notice the cake will not absorb the milk as quickly near the last ½ cup or so. You may discard the little extra or continue to pour the rest over the cake. (I use it all.)
- Cover the cake and refrigerate for at least 6 hours, or overnight.
- Remove the cake from the fridge. In a medium bowl, add the thawed strawberries and all the liquid, and the lemon juice; stir to combine. Using a large spoon, distribute the strawberries and liquid over the entire cake, evenly spreading.
- Make the whipped cream. Place the mixer bowl and whisk attachment in the refrigerator for about 5 to 10 minutes. In the mixer bowl, add the cold whipping cream, confectioners’ sugar, and vanilla. Attach the whisk attachment. Whisk on medium until the heavy cream has thickened enough it is no longer splattering. Increase the speed to high and whisk just until stiff peaks form. Spread the whipped cream over the strawberries. Top with fresh strawberries and any other toppings (white chocolate and/or zest) as desired.
- Serve immediately or cover and refrigerate until ready to serve. Store leftovers for up to 3 days in the refrigerator. Do not freeze.
Notes
Recipe inspired by and adapted from modernhoney.com.
Nutrition Facts
Strawberry White Chocolate and Lemon Tres leches Cake
Amount per Serving
Calories
536.76
% Daily Value*
Fat
27.59
g
42
%
Saturated Fat
16.94
g
106
%
Trans Fat
0.62
g
Polyunsaturated Fat
1.38
g
Monounsaturated Fat
7.38
g
Cholesterol
124.99
mg
42
%
Sodium
278.15
mg
12
%
Potassium
366.74
mg
10
%
Carbohydrates
64.58
g
22
%
Fiber
1
g
4
%
Sugar
48.53
g
54
%
Protein
9.8
g
20
%
Vitamin A
513.2
IU
10
%
Vitamin C
17.68
mg
21
%
Calcium
289.48
mg
29
%
* Percent Daily Values are based on a 2000 calorie diet.
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