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Strawberry Matcha Tres Leches Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.8 from 239 reviews
  • Author: Kimberly
  • 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

  1. Prepare the Cake: Preheat your oven to 350°F (175°C) and grease and flour a 9×13-inch baking dish to prevent sticking.
  2. Mix Dry Ingredients: In a medium bowl, whisk together all-purpose flour, baking powder, salt, and matcha powder until well combined. Set aside.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Cool the Cake: Allow the cake to cool completely in the baking dish at room temperature before proceeding.
  8. 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.
  9. 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.
  10. 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.
  11. 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.
  12. 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.
  13. 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.
  14. 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.

Find it online: https://slsrecipes.com/strawberry-matcha-tres-leches-cake-recipe/