Strawberry Milk Tea Tres Leches Cake

Nothing says, “warm weather is here to stay,” quite like the start of strawberry season. Whether enjoyed on their own, cooked into a sweet jam, muddled into lemonade, or piled high as a topping, strawberries make everything better—especially a Tres Leches cake.

We all know and love a classic strawberry shortcake, but a Tres Leches? This one will impress your friends and family. A light, airy sponge cake soaked in a trio of milks: sweet condensed milk, the ever-so humble evaporated milk, and rich heavy cream. For me, it’s an easy, make-ahead if you want to, go-to dessert that feels like the perfect spring staple (though it’s delicious year-round).

In this recipe, I keep the heart of a traditional Tres Leches while adding a few twists. We’re still making that classic sponge cake and soaking it in the beloved three-milk mixture. But here’s where it gets fun: we’re elevating it with a robust black tea soak, topping it with a bright lemon-kissed whipped cream, and crowning the whole thing with a generous pile of strawberries macerated in fresh vanilla bean and lemon juice.

The best part? There’s plenty of room to make it your own. The Tres Leches soak is endlessly adaptable. Not a fan of black tea? Keep it simple with just the vanilla bean, spike it with a splash of bourbon, or try it with matcha!

This is where I find the true beauty in baking and creating solid base recipes like this one. You can play. You can cater to your cravings, work with what’s in season, and let your creativity shine. Like baking a sweet treat from scratch, spring brings so much excitement. We shake off the winter blues, welcome the chirping birds, and best of all—we gather. Whether it’s a picnic in the park with someone you love or a backyard barbecue with friends, this is the kind of dessert you’ll want to bring.

I hope this Tres Leches delights you as much as it does me.

Why you should invest in vanilla beans and what to do with them:

Vanilla beans can be a bit pricey, but they’re worth every penny. The best part? You can use the entire vanilla bean to get the most bang for your buck! Using your Forge to Table knife (I recommend the 3.5” paring knife), gently slice the bean pod lengthwise down the middle. Then, run the edge of your blade along the inside to scrape out those fragrant vanilla seeds. 

Use the seeds to add a beautiful punch of flavor to baked goods, custard bases, or even a vinaigrette (it sounds weird, but I swear it’s delicious). And don’t you go throwing away the empty pod! Toss it into a simple syrup for a homemade coffee sweetener. Rub it into a fine sea salt for vanilla bean salt to sprinkle over cookies, or drop the pod into a jar with vodka and let it infuse over time to create your own vanilla extract. 

Like the Tres Leches… endless possibilities for play!

Strawberry Milk Tea Tres Leches Cake

Celebrate strawberry season and the start of spring with this bright and aromatic tres leches cake. The addition of black tea to the trifecta of milks balances out the intense sweetness and adds a new depth of flavor. Try it at your next springtime party!

Recipe and Photography by Jaimee Chiazza

Forge To Table Knives

Prep Time: 35 minutes

Cook Time: 2-½ hours

Servings: 12 - 15 slices

Ingredients:

Sponge Cake:

• 6 eggs, whites and yolks separated

• 1 ½ cups (300 grams) sugar, divided

• 2 cups (240 grams) all-purpose flour, sifted

• 2 teaspoons baking powder

• ½ teaspoon kosher salt

• ½ cup milk

• ½ teaspoon vanilla extract

Tres Leches Soak:

• 1 cup heavy cream

• 10 grams black tea (about 6 tea bags)

• 1 can sweetened condensed milk (14 ounces)

• 1 can evaporated milk (12 fluid ounces)

Vanilla Strawberry Topping:

• 1 pint strawberries, sliced

• 1 - 2 tablespoons white sugar

• 2 tablespoons lemon juice

• 1 vanilla bean pod, scraped (or 1 teaspoon vanilla extract)

Lemon Whipped Cream:

• ½ lemon, zested

• 1 cup heavy cream

• ¼ cup sugar

Directions:

1. PREHEAT. Preheat oven to 350F degrees and lightly grease a 9” x 13” glass dish or baking pan.

2. INGREDIENTS. Separate your eggs into two clean bowls. Split your sugar into 1 cup (195 grams) and ½ cup (105 grams) and set aside. Sift together flour, baking powder, and kosher salt. Now let’s go!

3. WHITES. Using a stand mixer or beaters, start by whipping egg whites until frothy. Slowly stream in ½ cup (105 grams) of sugar and whisk until stiff peaks form. Set aside.

4. YOLKS. Whisk egg yolks with the remaining 1 cup (195 grams) of sugar until pale yellow. Slowly add in your milk and vanilla extract until combined.

5. COMBINE. Fold the yolk mixture into the dry ingredients until a batter forms. Gently fold in the egg whites until white streaks are gone, but the batter is still very fluffy.

6. BAKE. Pour the batter into the prepared, greased 9” x 13” pan. Bake in the preheated oven for 25 - 30 minutes, or until set. 

7. TEA. Meanwhile, gently heat heavy cream in a saucepan until steaming, and add black tea. Remove from heat, set aside, and let steep for 1 hour as the cake bakes and cools. Once time is up, strain out the black tea, and mix in the condensed milk and evaporated milk. 

8. POKE. Once your cake has baked, allow the cake to cool until just warm to the touch, about 1 hour. Using a fork or toothpick, poke the cake all over (don’t be shy here, the more the better to allow the milk to soak in). 

9. MILK. Pour the milk mixture all over the cake slowly until it is all absorbed. Place the soaked cake in the fridge for an hour (or even overnight) and allow it to rest and fully absorb into the cake. 

10. STRAWBERRIES. Using your Forge to Table 6” Utility Knife (my favorite!), thinly slice your strawberries. Toss with sugar, lemon juice, and vanilla. Place in fridge until ready to serve.

11. WHIPPED CREAM. Meanwhile, using a stand mixer or whisk, whip together the heavy cream, lemon zest, and sugar until fluffy. It should be pourable, not too firm.

12. SERVE. Use your Forge To Table Bench Knife to slice into 12-15 even pieces. Serve the tres leches cake with a dollop of lemon whipped cream and vanilla strawberries. Enjoy!

Chef’s Notes:

• Cake will seem tall during baking, but it will deflate as it cools. This is okay!

• If using whole vanilla beans: split open and scrape vanilla bean, and use for your strawberry topping. Toss the pod into your heavy cream + tea mixture while the tea is steeping. 

• Cake and strawberries can be made the day before, and come out better with time to marinate. Make the whipped cream when ready to serve. 

• For an alternative serving, frost the top of the cake with the whipped cream, slice, and serve with strawberries.

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