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Perfect Tres Leches Strawberry Shortcake Layer Cake

tres leches strawberry shortcake - featured image
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A moist and tender layered cake combining the creamy richness of tres leches soak with fresh strawberry shortcake flavors, perfect for celebrations or simple indulgences.

Ingredients

Scale
  • 2 cups (240 g) all-purpose flour, sifted
  • 2 ½ tsp baking powder
  • ½ tsp salt
  • 1 cup (200 g) granulated sugar
  • ½ cup (113 g) unsalted butter, softened
  • 4 large eggs, room temperature
  • ¾ cup (180 ml) whole milk, room temperature
  • 2 tsp pure vanilla extract
  • 1 cup (300 g) sweetened condensed milk
  • 1 cup (240 ml) evaporated milk
  • 1 cup (240 ml) whole milk
  • ½ cup (120 ml) heavy cream
  • 2 cups (about 300 g) fresh strawberries, hulled and sliced
  • 2 tbsp granulated sugar (to macerate strawberries)
  • 1 cup (240 ml) heavy whipping cream, chilled
  • 3 tbsp powdered sugar (for whipped cream)
  • 1 tsp vanilla extract (for whipped cream)

Instructions

  1. Preheat oven to 350°F (175°C). Grease and flour two 8-inch round cake pans or line with parchment paper.
  2. In a medium bowl, sift together flour, baking powder, and salt. Set aside.
  3. Using an electric mixer, beat softened butter with granulated sugar until light and fluffy, about 3-4 minutes.
  4. Beat in eggs one at a time, fully incorporating each before adding the next. Mix in vanilla extract.
  5. Alternately add dry ingredients and whole milk to the butter mixture, starting and ending with dry ingredients. Mix gently after each addition.
  6. Divide batter evenly between the two pans and smooth tops. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
  7. Cool cakes in pans for 10 minutes, then turn out onto a cooling rack.
  8. Prepare the tres leches soak by whisking together sweetened condensed milk, evaporated milk, whole milk, and heavy cream until smooth.
  9. Poke holes all over the slightly warm cakes with a skewer or fork. Slowly pour the milk mixture over the cakes in stages, allowing it to absorb.
  10. Toss sliced strawberries with granulated sugar and let sit for at least 15 minutes to macerate.
  11. Beat chilled heavy whipping cream with powdered sugar and vanilla extract until stiff peaks form.
  12. Assemble the cake by placing one soaked cake layer on a serving plate, spreading whipped cream over it, then half the macerated strawberries. Top with second cake layer and repeat with whipped cream and remaining strawberries. Finish with a decorative swirl of whipped cream and extra strawberry slices if desired.
  13. Refrigerate the assembled cake for at least 2 hours before serving to allow flavors to meld.

Notes

Poke holes in the cake before pouring the milk soak to ensure even absorption. Beat butter and sugar well for a light crumb. Use room temperature eggs to avoid curdling. Watch bake time carefully to avoid dryness. Whip cream just before assembling to maintain volume. For dairy-free or gluten-free options, substitute ingredients as suggested in the recipe.

Nutrition

Keywords: tres leches cake, strawberry shortcake, layered cake, moist cake, easy dessert, celebration cake, fresh strawberries

Find it online: https://elaraeats.com/perfect-tres-leches-strawberry-shortcake-layer-cake-recipe-easy-and-moist/