Description
A delightful fusion dessert combining the creamy richness of traditional tres leches cake with vibrant matcha green tea flavor and fresh strawberry topping. This Strawberry Matcha Tres Leches Cake features a moist matcha-infused sponge soaked in a matcha-enhanced milk mixture, topped with whipped cream and fresh strawberries for a refreshing, indulgent treat.
Ingredients
Scale
For the Cake:
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1 tablespoon matcha green tea powder
- 1/4 teaspoon salt
- 5 large eggs, separated
- 1 cup granulated sugar, divided
- 1/3 cup whole milk
- 1 teaspoon vanilla extract
For the Milk Soak:
- 1 can (14 oz) sweetened condensed milk
- 1 can (12 oz) evaporated milk
- 1/2 cup whole milk
- 1 tablespoon matcha powder
For the Topping:
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
- 1 cup fresh strawberries, sliced
Instructions
- Prepare the Cake Batter: Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish. In a bowl, whisk together the flour, baking powder, matcha powder, and salt. In a separate large bowl, beat the egg yolks with 3/4 cup sugar until pale and thick. Stir in the milk and vanilla extract, then gently fold the flour mixture into the wet ingredients.
- Beat Egg Whites: In another clean bowl, beat the egg whites until soft peaks form. Gradually add the remaining 1/4 cup sugar and continue beating until stiff peaks develop. Carefully fold the beaten egg whites into the batter in batches to maintain the airy texture.
- Bake the Cake: Pour the combined batter into the prepared baking dish and bake for 25–28 minutes or until a toothpick inserted in the center comes out clean. Remove from the oven and allow the cake to cool completely.
- Prepare the Milk Soak: Whisk the sweetened condensed milk, evaporated milk, whole milk, and matcha powder together in a mixing bowl until smooth and well combined.
- Soak the Cake: Use a fork or skewer to poke holes evenly all over the cooled cake. Slowly pour the milk mixture over the top, allowing it to soak deeply. Cover and refrigerate the cake for at least 4 hours or preferably overnight to let the flavors meld and the cake become moist.
- Prepare the Topping: Before serving, beat the heavy whipping cream with powdered sugar and vanilla extract until soft peaks form. Spread the whipped cream evenly over the chilled soaked cake.
- Garnish and Serve: Top the whipped cream layer with fresh sliced strawberries. Serve the cake cold for the best flavor and texture experience.
Notes
- For a stronger matcha flavor, increase the matcha powder in the milk soak slightly.
- Using ceremonial-grade matcha powder will result in a brighter green color and more nuanced taste.
- The cake’s flavor and texture improve after chilling overnight, making it ideal to prepare a day ahead.
