Description
This Strawberry Matcha Tres Leches Cake is a luscious fusion dessert combining the earthy flavors of matcha with the classic moistness of a tres leches cake, topped with fresh macerated strawberries and silky whipped cream. Baked to perfection and soaked in a creamy milk mixture infused with matcha, this 12-serving cake offers a delightful balance of sweetness, creaminess, and fruitiness, making it a show-stopping treat for any celebration or cozy afternoon.
Ingredients
Scale
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 and ensure even baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, salt, and matcha powder to evenly distribute the leaveners and matcha flavor throughout the cake.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar together for about 3-4 minutes until light and fluffy, creating a smooth base for the batter.
- Add Eggs and Vanilla: Incorporate the eggs one at a time, beating well after each addition to maintain an airy batter, then stir in the vanilla extract for flavor enhancement.
- Combine Batter: Alternately add the flour mixture and whole milk to the butter mixture, beginning and ending with the flour mixture, mixing just until combined to avoid overworking the batter.
- Bake the Cake: Pour the batter into the prepared baking dish, smooth the top with a spatula, and bake for 25-30 minutes or until a toothpick inserted into the center comes out clean, indicating the cake is fully cooked.
- Cool the Cake: Allow the cake to cool completely in the baking dish to prepare for soaking the milk mixture without melting or losing structure.
- Make the Milk Mixture: Whisk together evaporated milk, sweetened condensed milk, heavy cream, and matcha powder (if using) in a medium bowl until the matcha is fully dissolved, ensuring a smooth, clump-free soaking liquid.
- Poke Holes in Cake: Using a fork or skewer, poke holes all over the cooled cake surface to enhance absorption of the milk mixture.
- Soak the Cake: Slowly pour the milk mixture evenly over the cake, allowing it to soak in fully. Let it sit at room temperature for about 30 minutes or refrigerate for a few hours to maximize flavor absorption and moisture.
- Prepare Strawberry Topping: In a small bowl, toss the sliced strawberries with sugar and lemon juice (if using) and let them macerate for 10-15 minutes to release their natural juices and intensify sweetness.
- Prepare Whipped Cream: In a chilled mixing bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form, creating a light and fluffy topping.
- Assemble the Cake: Evenly spread the whipped cream over the soaked cake’s surface and decorate with the macerated strawberries; drizzle some strawberry syrup over the topping for enhanced fruity flavor.
- Serve and Enjoy: Slice the cake and serve it chilled for a creamy, fruity, and flavorful dessert experience perfect for any occasion.
Notes
- For a stronger matcha flavor, add the optional tablespoon of matcha powder to both the dry ingredients and the milk mixture.
- Macerating strawberries with sugar and lemon juice enhances their natural sweetness and juiciness, but you can omit sugar for a less sweet topping.
- Ensure the cake is completely cooled before adding the milk mixture to prevent the dessert from becoming soggy or collapsing.
- Use chilled heavy whipping cream and a chilled mixing bowl for better volume and stability in whipped cream.
- Refrigerate the cake after soaking for several hours or overnight to allow flavors to meld and achieve the perfect texture.
