Strawberry Matcha Tres Leches Cake Recipe
If you are looking for a dessert that masterfully combines delicate flavors with a vibrant twist, this Strawberry Matcha Tres Leches Cake Recipe is an absolute must-try. It takes the classic tres leches cake’s luscious, milk-soaked sponge and elevates it with earthy matcha powder and bright, juicy strawberries. The result is a dreamy, moist cake that offers a perfect harmony of creamy sweetness and subtle herbal notes—truly a showstopper that’s as delightful to the eyes as it is to the palate.
Ingredients You’ll Need
This recipe calls for simple but thoughtfully chosen ingredients that each play a crucial role in building the cake’s unique taste and texture. From the all-purpose flour that forms the base to the matcha powder that adds a beautiful hint of green and mild bitterness, every component counts.
- All-purpose flour: Provides the structure to our tender cake.
- Baking powder: Helps the cake rise and become light.
- Salt: Balances sweetness and enhances flavor depth.
- Matcha powder: Gives a lovely green hue and a rich, earthy note.
- Unsalted butter: Adds moisture and richness without overpowering.
- Granulated sugar: Sweetens the cake just right.
- Large eggs: Bind ingredients and create fluffiness.
- Vanilla extract: Infuses a warm, inviting aroma.
- Whole milk: Moisturizes and tenderizes the batter.
- Evaporated milk: Key for the classic tres leches milk soaking.
- Sweetened condensed milk: Adds creaminess and sweetness.
- Heavy cream: Creates a luscious milk soak and silky whipped topping.
- Fresh strawberries: Bring bright, juicy freshness and color.
- Sugar (for macerating strawberries): Draws out natural strawberry juices.
- Lemon juice: Adds a touch of zesty brightness to the berries.
- Powdered sugar: Sweetens whipped cream smoothly.
How to Make Strawberry Matcha Tres Leches Cake Recipe
Step 1: Prepare the Cake Batter
Begin by preheating your oven to 350°F (175°C) and greasing a 9×13-inch baking dish. Whisk together the flour, baking powder, salt, and matcha powder in a bowl to make sure the matcha is evenly distributed. In a separate large bowl, cream the softened butter and sugar until light and fluffy, which takes about 3 to 4 minutes. Beat in the eggs one at a time, then stir in vanilla extract to infuse warmth and depth.
Step 2: Combine Wet and Dry Ingredients
Slowly add the dry flour mixture to the butter and egg mixture, alternating with whole milk. Start and end with the flour mix to achieve a smooth, well-incorporated batter without overmixing. Pour the batter into your prepared baking dish and spread it evenly.
Step 3: Bake the Cake
Bake the cake for 25 to 30 minutes or until a toothpick inserted into the center comes out clean. Once done, let the cake cool completely in the baking dish—it’s essential so the milk absorbs properly without melting the whipped cream topping later.
Step 4: Prepare the Tres Leches Milk Mixture
Whisk together evaporated milk, sweetened condensed milk, heavy cream, and an optional tablespoon of matcha powder in a bowl. Ensuring the matcha is fully dissolved prevents any unwanted clumps and intensifies the cake’s distinctive flavor.
Step 5: Soak the Cake
Use a fork or skewer to poke many holes across the cooled cake’s surface. Slowly pour the milk mixture over the cake, allowing every bit to soak in, creating that classic tres leches moistness. Let it rest for at least 30 minutes or refrigerate it for several hours to deepen the flavor and moisture.
Step 6: Macerate the Strawberries
Place the sliced strawberries in a bowl and toss with sugar and lemon juice. This maceration process not only softens the berries but releases their luscious juices, giving a natural syrupy finish that complements the creamy cake.
Step 7: Whip the Cream Topping
Chill a mixing bowl and beat the heavy whipping cream with powdered sugar and vanilla extract until stiff peaks form. This fluffy whipped cream is the crowning glory that balances the cake’s rich milk soak.
Step 8: Assemble and Serve
Spread the whipped cream generously over the soaked cake. Garnish with the macerated strawberries and drizzle some of their syrup on top to add color and extra burst of flavor. Slice the cake and serve it chilled for the ultimate refreshing and indulgent dessert experience.
How to Serve Strawberry Matcha Tres Leches Cake Recipe
Garnishes
Fresh strawberries are the star garnish, giving a juicy counterpoint to the creamy texture. Consider adding edible flowers or a light dusting of matcha powder for a refined touch that visually excites and enhances the earthy tones.
Side Dishes
A simple green tea or jasmine tea pairs beautifully by complementing the matcha flavors. For something creamy, a scoop of vanilla bean ice cream also works wonders alongside this cake.
Creative Ways to Present
Try serving this cake in individual glass jars for a charming, rustic look or layer the cake, milk soak, strawberries, and whipped cream in parfait-style for elegant portion control and an eye-catching presentation.
Make Ahead and Storage
Storing Leftovers
This cake keeps wonderfully in the refrigerator for up to 3 days when covered tightly. The milk soak continues to meld flavors, making leftovers even more delicious.
Freezing
Freezing whole tres leches cake is not recommended due to the milk soak, but individual slices can be frozen without whipped cream for up to a month. Thaw overnight in the refrigerator before adding fresh whipped cream and strawberries.
Reheating
Since this is a chilled dessert, it’s best enjoyed cold. If you prefer it slightly less chilled, let it sit at room temperature for about 10-15 minutes before serving—this brings out the matcha’s subtle aroma beautifully.
FAQs
Can I use powdered strawberries instead of fresh ones?
Fresh strawberries are essential here for their juicy texture and natural sweetness that powdered strawberries can’t replicate. They also provide vibrant color and complement the creamy cake perfectly.
Is there a substitute for matcha powder if I can’t find it?
While matcha has a unique flavor and color, you could try green tea powder or skip it entirely, but the cake will lose its distinctive earthiness and lush green hue that make this recipe stand out.
Can this cake be made gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free baking blend, but be sure to choose one with xanthan gum or similar binding agents to achieve the proper texture.
How long does it take for the cake to fully absorb the milk soak?
Allow the cake to soak for at least 30 minutes for a light soak, but refrigerating for 2 to 4 hours yields the best moistness and flavor absorption.
Can I make the whipped cream topping ahead of time?
Yes, whipped cream can be made a few hours ahead and refrigerated. Give it a quick whisk before spreading to restore its fluffy texture if it settles.
Final Thoughts
I hope you feel inspired to whip up this Strawberry Matcha Tres Leches Cake Recipe soon. It’s a dessert that truly brings together a beautiful blend of flavors and textures, perfect for any occasion or simply to enjoy a sweet treat at home. Once you try it, this cake might just become one of your all-time favorites too!
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Strawberry Matcha Tres Leches Cake Recipe
- Total Time: 50 minutes
- Yield: 12 servings 1x
Description
This Strawberry Matcha Tres Leches Cake is a delightful fusion dessert combining the traditional Latin American tres leches cake with the earthy flavors of matcha green tea and fresh strawberries. Featuring a light sponge soaked in a creamy milk mixture infused with matcha, topped with whipped cream and macerated strawberries, this cake offers a refreshing, creamy, and subtly sweet treat perfect for any occasion.
Ingredients
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon matcha powder
Wet Ingredients for Cake
- 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 the all-purpose flour, baking powder, salt, and matcha powder thoroughly. Set aside.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes, which helps to incorporate air for a tender cake.
- Add Eggs and Vanilla: Add the eggs one at a time into the butter mixture, beating well after each addition to ensure they are fully incorporated. Stir in the vanilla extract for flavor.
- Combine Flour and Milk: Gradually add the flour mixture to the butter mixture in batches, alternating with the whole milk, starting and ending with the flour mixture. Mix gently until just combined to avoid overmixing.
- Bake the Cake: Pour the batter into the prepared baking dish and smooth the top evenly. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- Cool the Cake: Remove the cake from the oven and allow it to cool completely in the baking dish to prepare for soaking.
- Prepare the Milk Mixture: In a medium bowl, whisk together the evaporated milk, sweetened condensed milk, heavy cream, and optional matcha powder until the matcha is fully dissolved with no lumps.
- Soak the Cake: Use a fork or skewer to poke holes all over the cooled cake surface. Slowly pour the milk mixture evenly over the cake, allowing it to soak in fully. Let the cake sit at room temperature for about 30 minutes, or refrigerate for several hours to absorb fully.
- Prepare Strawberry Topping: In a small bowl, toss the sliced strawberries with sugar and lemon juice, if using, to macerate. Let sit for 10-15 minutes to enhance their natural juices and flavor.
- Make 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: Spread the whipped cream evenly over the soaked cake surface, then decorate with the macerated strawberries. Drizzle some of the strawberry syrup over the whipped cream for extra flavor and visual appeal.
- Serve and Enjoy: Slice the cake into servings and serve chilled for a creamy, fruity dessert that beautifully marries the flavors of matcha and strawberries.
Notes
- For a stronger matcha flavor throughout, add the optional tablespoon of matcha powder to the milk mixture.
- Macerating the strawberries by tossing them with sugar and lemon juice enhances their sweetness and releases natural juices, improving flavor.
- Ensure the cake is fully cooled before soaking with the milk mixture to prevent it from becoming mushy.
- Chilling the bowl and beaters for whipping cream helps achieve stiffer peaks faster.
- This cake is best served chilled and stored in the refrigerator to maintain its moist texture.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Fusion – Latin American and Japanese
