If you’re on the hunt for a dessert that is both visually stunning and irresistibly scrumptious, the Strawberry Matcha Tres Leches Cake Recipe is your new best friend. This cake combines the delicate earthiness of matcha with the luscious creaminess of a classic tres leches soak, all topped with bright, juicy strawberries that add a fresh burst of flavor. Each bite is like a little celebration—soft, moist, and perfectly balanced between sweet and subtle bitterness. Whether you’re making it for a special occasion or simply because you deserve a treat, this cake is guaranteed to become a crowd-pleaser and one of your favorite recipes to share.
Ingredients You’ll Need
Every ingredient in this recipe plays a vital role, bringing together texture, flavor, and that gorgeous green hue from matcha. You’ll find that these simple staples create something far greater than the sum of their parts.
- All-purpose flour: Provides the perfect structure and light crumb for the cake.
- Baking powder: Ensures your cake rises just enough to stay airy yet sturdy.
- Salt: Balances the sweetness and enhances other flavors subtly.
- Matcha powder: Adds that vibrant green color and a smooth, earthy flavor that’s utterly unique.
- Unsalted butter: Softened to create a creamy base for the batter.
- Granulated sugar: Sweetens the cake evenly while helping with that tender texture.
- Large eggs: Bind everything together perfectly and add richness.
- Vanilla extract: Infuses a warm sweetness that complements matcha and strawberries beautifully.
- Whole milk: Keeps the cake moist and tender.
- Evaporated milk: A classic component of the tres leches milk soak, adding creaminess.
- Sweetened condensed milk: Provides the signature sweetness and richness in the soak.
- Heavy cream: Used both in the soak and whipped for the topping, adding luxurious texture.
- Fresh strawberries: Sliced and macerated to bring freshness and a juicy bite.
- Sugar (for strawberries): Optional but helps bring out natural strawberry sweetness and juice.
- Lemon juice (optional): Adds a touch of brightness to the strawberries.
- Powdered sugar: Sweetens the whipped cream topping with a smooth finish.
How to Make Strawberry Matcha Tres Leches Cake Recipe
Step 1: Prepare Your Baking Dish and Dry Ingredients
Begin by preheating your oven to 350°F (175°C). Grease and flour a 9×13-inch baking dish to make sure your cake comes out perfectly without sticking. Next, whisk together the all-purpose flour, baking powder, salt, and matcha powder in a medium bowl, which will create the magical green base for your cake.
Step 2: Cream Butter and Sugar
In a large mixing bowl, beat the softened butter and granulated sugar until the mixture is light, fluffy, and dreamy—this usually takes around 3 to 4 minutes. This step is key to a tender crumb that melts in your mouth.
Step 3: Incorporate Eggs and Vanilla
Add the eggs one by one, making sure each egg is fully incorporated before adding the next. This gives your batter structure and richness. Stir in the vanilla extract to bring a harmonious sweet aroma that pairs perfectly with matcha and strawberries.
Step 4: Combine Dry and Wet Ingredients
Gradually add your dry flour mixture to the wet ingredients, alternating with whole milk. Start and end with the flour mixture to ensure a velvety batter with just the right amount of moisture. Mix gently until everything is combined, but be careful not to overmix to keep the cake light.
Step 5: Bake the Cake
Pour the batter into the prepared baking dish, smoothing the top evenly. Bake for 25 to 30 minutes, or until a toothpick inserted into the cake’s center comes out clean. Once baked, let the cake cool completely in the pan; this pause is essential to get ready for the soak.
Step 6: Prepare the Tres Leches Milk Mixture
Whisk together evaporated milk, sweetened condensed milk, heavy cream, and, if you want a stronger matcha punch, an extra tablespoon of matcha powder. Make sure the matcha is fully dissolved so your soak is silky smooth with no surprises.
Step 7: Soak the Cake
Poke holes all over the cooled cake using a fork or skewer—this is what helps the milky mixture seep deep, making the cake deliciously moist. Slowly pour the milk soak evenly over the cake. Let it rest at room temperature for about 30 minutes or refrigerate for several hours so the flavor sinks in beautifully.
Step 8: Macerate the Strawberries
While your cake is soaking, toss sliced strawberries with sugar and lemon juice in a small bowl. This simple step unlocks the strawberries’ juices and intensifies their natural sweetness, which will be a fantastic contrast to the creamy cake.
Step 9: Whip the Cream
In a chilled bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form. This luscious whipped topping is the perfect final flourish to your cake, adding lightness and extra indulgence.
Step 10: Assemble and Serve
Spread the whipped cream generously over the soaked cake. Arrange the macerated strawberries on top, and drizzle some of the strawberry syrup over the cream for a gorgeous finish. Slice and serve chilled for a creamy, fruity dessert that everyone will rave about.
How to Serve Strawberry Matcha Tres Leches Cake Recipe
Garnishes
For an eye-catching and flavorful garnish, fresh mint leaves and a sprinkle of extra matcha powder on top elevate this cake beautifully. The mint adds a refreshing contrast, while the matcha dust deepens the visual and taste experience.
Side Dishes
This cake pairs wonderfully with a light cup of green tea or a jasmine tea to echo the matcha flavor. For something creamy, a scoop of vanilla bean ice cream balances the fruity brightness and creamy texture of the cake.
Creative Ways to Present
Consider layering individual portions in clear glasses to showcase the beautiful green layers and strawberry topping. You can also create mini versions in ramekins for personal servings at parties, making it fun and easy to serve.
Make Ahead and Storage
Storing Leftovers
Store your Strawberry Matcha Tres Leches Cake in an airtight container in the refrigerator. It keeps well for up to 3 days, allowing the flavors to meld even more. Just be sure to cover it properly so the whipped cream topping stays fresh and fluffy.
Freezing
This cake is best enjoyed fresh but can be frozen if needed. Wrap individual slices tightly in plastic wrap and place them in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before serving for the best texture.
Reheating
Since this is a cold, soaked cake, reheating isn’t necessary and will actually take away from its delicate texture. Instead, serve it straight from the refrigerator for a refreshing, melt-in-your-mouth experience.
FAQs
Can I use powdered matcha for this recipe?
Yes! It’s best to use culinary-grade matcha powder for its vibrant flavor and color. Just make sure to sift it first to avoid clumps, especially in the milk soak.
What if I don’t have evaporated or condensed milk?
These milks give tres leches cake its signature moistness and sweetness, so it’s best to use them. However, you could substitute with heavy cream and sweetened milk, but the flavor and texture may change slightly.
Can this recipe be made vegan?
Transforming this into a vegan dessert would require substituting the dairy and eggs with suitable plant-based alternatives, but it would change the texture significantly. For now, this recipe shines best as written.
How long does it take for the cake to soak properly?
About 30 minutes at room temperature allows some absorption, but refrigerating for a few hours is preferred to let the flavors penetrate deeply for maximum creaminess.
Can I use frozen strawberries?
Fresh strawberries work best for texture and flavor, but if you use frozen, be sure to thaw and drain any excess liquid before macerating to avoid making the topping watery.
Final Thoughts
Making the Strawberry Matcha Tres Leches Cake Recipe is like giving yourself a sweet gift that combines elegance and comfort in every bite. Its vibrant colors, creamy texture, and bright strawberry notes make it a dessert that’s sure to impress everyone at your table. Don’t hesitate to try this recipe—you’ll fall in love with the layers of flavor and the joyful experience of sharing something truly special.
Print
Strawberry Matcha Tres Leches Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes plus chilling time
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: Mexican fusion
- Diet: Vegetarian
Description
This Strawberry Matcha Tres Leches Cake is a delightful fusion dessert combining the light, airy Mexican tres leches cake soaked in a luscious matcha-infused milk mixture, topped with fresh macerated strawberries and fluffy whipped cream. Perfect for fans of both fruity and tea-flavored treats, this cake offers a creamy, slightly sweet, and elegant experience that’s sure to impress at gatherings and celebrations.
Ingredients
Cake
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon matcha powder
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup whole milk
Milk Mixture
- 1 cup evaporated milk
- 1 cup sweetened condensed milk
- 1/2 cup heavy cream
- 1 tablespoon matcha powder (optional, for stronger matcha flavor)
Strawberry Topping
- 2 cups fresh strawberries, sliced
- 1/4 cup sugar (optional, for macerating the strawberries)
- 1 tablespoon lemon juice (optional)
Whipped Cream Topping
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Prepare the Cake: Preheat your oven to 350°F (175°C) and grease and flour a 9×13-inch baking dish to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together all-purpose flour, baking powder, salt, and matcha powder until well combined. Set aside.
- Cream Butter and Sugar: In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy, approximately 3-4 minutes, using a mixer on medium speed.
- Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract thoroughly.
- Combine Wet and Dry Ingredients: Gradually add the flour mixture to the butter mixture, alternating with the whole milk—start and finish with the flour mixture. Mix until just combined to avoid overmixing.
- Bake the Cake: Pour the batter into the prepared baking dish and smooth the top evenly. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- Cool the Cake: Allow the cake to cool completely in the baking dish at room temperature before proceeding.
- Make the Milk Mixture: In a medium bowl, whisk together evaporated milk, sweetened condensed milk, heavy cream, and matcha powder (if using). Stir well to dissolve matcha powder without clumps.
- Poke the Cake: Once cooled, use a fork or skewer to poke holes all across the surface, enabling the milk mixture to soak in deeply.
- Soak the Cake: Slowly pour the milk mixture over the cake evenly, allowing it to absorb completely. Let it rest for about 30 minutes at room temperature or refrigerate for several hours to enhance soaking.
- Macerate Strawberries: In a small bowl, toss sliced strawberries with sugar and lemon juice if desired. Let sit for 10-15 minutes to release natural juices and amplify flavor.
- Prepare Whipped Cream: In a chilled mixing bowl, beat heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form, creating a stable and fluffy topping.
- Assemble the Cake: Spread the whipped cream evenly over the soaked cake surface. Arrange the macerated strawberries on top and drizzle any remaining strawberry syrup over the whipped cream for extra sweetness.
- Serve and Enjoy: Slice the cake into 12 pieces and serve chilled for a creamy, fruity dessert with a subtle matcha twist that’s perfect for any occasion.
Notes
- You can adjust the amount of matcha powder in the milk mixture according to your taste preference for stronger or milder tea flavor.
- Macerating strawberries enhances their natural sweetness and juiciness, adding more depth to the topping.
- Refrigerating the soaked cake for several hours or overnight allows for better absorption of the milk mixture, leading to a more moist and flavorful cake.
- Use a chilled bowl and beaters when whipping cream to help achieve stiff peaks faster.
- For a lighter version, substitute heavy cream in the milk mixture with whole milk or half-and-half, but the cake may be less rich.
- The cake should be consumed within 3 days for optimal freshness and taste.
