Description
A delightful twist on the classic tres leches cake, this Strawberry Matcha Tres Leches Cake combines the richness of three milks with the earthy flavors of matcha and the fresh sweetness of strawberries. This soft, moist cake is soaked in a creamy, luscious milk mixture and topped with fresh strawberries and a hint of matcha, making it a unique and indulgent treat for any occasion.
Ingredients
Scale
For the 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
For the 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)
For the Strawberry Topping:
- 2 cups fresh strawberries, sliced
- 1/4 cup sugar (optional, for macerating the strawberries)
- 1 tablespoon lemon juice (optional)
For the 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.
- In a medium bowl, whisk together the all-purpose flour, baking powder, salt, and matcha powder. Set aside.
- In a large mixing bowl, cream the softened butter and sugar together until light and fluffy (about 3-4 minutes).
- Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
- Gradually add the flour mixture to the butter mixture, alternating with the whole milk, beginning and ending with the flour mixture. Mix until just combined.
- Pour the batter into the prepared baking dish and smooth the top. Bake for 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Let the cake cool completely in the baking dish.
- Make the Milk Mixture:
- In a medium bowl, whisk together the evaporated milk, sweetened condensed milk, heavy cream, and matcha powder (if using). Make sure the matcha is fully dissolved to avoid any clumps.
- Soak the Cake:
- Once the cake has cooled completely, use a fork or skewer to poke holes all over the surface of the cake.
- Slowly pour the milk mixture over the cake, allowing it to soak in completely. Let the cake sit for about 30 minutes, or refrigerate it for a few hours to ensure the cake absorbs the milk mixture.
- Prepare the Strawberry Topping:
- In a small bowl, toss the sliced strawberries with sugar and lemon juice (if using) to macerate the strawberries. Let them sit for 10-15 minutes to release their juices and become more flavorful.
- Prepare the Whipped Cream Topping:
- In a chilled mixing bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form.
- Assemble the Cake:
- Spread the whipped cream over the top of the soaked cake. Decorate with the macerated strawberries and drizzle some of the strawberry syrup over the whipped cream for added flavor.
- Serve and Enjoy:
- Slice and serve the Strawberry Matcha Tres Leches Cake chilled for a creamy, fruity, and flavorful dessert that’s sure to impress!
Notes
- You can increase the matcha powder in the cake or milk mixture to suit your personal taste for a stronger matcha flavor.
- For a more indulgent dessert, you can add additional toppings such as chocolate shavings or a drizzle of sweetened condensed milk on top.
- This cake can be made ahead of time and stored in the fridge for up to 2-3 days.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Japanese-Style Tres Leches
Nutrition
- Serving Size: 1 slice (based on 12 servings)
- Calories: 350
- Sugar: 38g
- Sodium: 180mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 80mg