If you’re on the hunt for a unique twist on a classic dessert, you’ve got to try this Strawberry Matcha Tres Leches Cake Recipe. It’s a luscious blend of traditional tres leches cake soaked in three milks, infused with the delicate, earthy flavor of matcha, and topped with bright, juicy strawberries. This cake is a magical fusion of creamy textures, subtle green tea notes, and fresh fruit, making every bite a perfect balance of indulgence and freshness that’s impossible to resist.
Ingredients You’ll Need
This Strawberry Matcha Tres Leches Cake Recipe comes together with simple but thoughtfully chosen ingredients that each play a special role. From the fluffy cake base to the silky milk soak and fresh strawberry topping, every component is essential in building up layers of flavor and texture.
- All-purpose flour: Provides the structure and tenderness for the cake crumb.
- Baking powder: Helps the cake rise to a light, airy texture.
- Salt: Balances sweetness and enhances overall flavor.
- Matcha powder (split use): Infuses the cake and milk mixture with vibrant green tea flavor and color.
- Unsalted butter: Adds richness and moisture for a tender crumb.
- Granulated sugar: Sweetens and helps with creaming for a fluffy cake.
- Eggs: Bind ingredients and lend structure and lift.
- Vanilla extract: Enhances the cake’s flavor with warm, sweet notes.
- Whole milk: Moistens the cake batter for softness.
- Evaporated milk, sweetened condensed milk, heavy cream: Trio of milks that soak into the cake to create that signature tres leches creaminess.
- Fresh strawberries: Provide juicy brightness and a pop of color.
- Sugar and lemon juice (optional): Macerate the strawberries, unlocking their natural sweetness and a hint of tang.
- Heavy whipping cream, powdered sugar, vanilla: Whipped to soft peaks for a light, luscious topping.
How to Make Strawberry Matcha Tres Leches Cake Recipe
Step 1: Prepare the Cake Base
Begin by preheating your oven and prepping a 9×13-inch baking dish with grease and flour to prevent sticking. Combining flour, baking powder, salt, and matcha powder adds subtle earthiness in every bite, while creaming softened butter and sugar gives you a fluffy starting point. Beating in eggs one by one ensures your cake will rise beautifully and stay tender.
Step 2: Combine the Batter
Alternate incorporating the dry flour mixture with whole milk to the creamed butter and eggs. This step is key to a smooth batter that bakes into a delicate crumb without being dense. Pour the batter into your dish and smooth the top for an even cake surface.
Step 3: Bake and Cool
Bake the cake until golden and a toothpick inserted in the center comes out clean. Cooling the cake completely in the baking dish is crucial since this cake will be soaked later and needs to fully absorb the milk mixture without falling apart.
Step 4: Prepare the Signature Milk Soak
Whisk together evaporated milk, sweetened condensed milk, heavy cream, and matcha powder to create that decadent tres leches soak. Mixing thoroughly to dissolve any matcha clumps ensures every bite is velvety and smoothly infused with green tea flavor.
Step 5: Soak the Cake
Poke holes all over your cooled cake to help the milk soak in evenly. Pour the milk mixture slowly over the cake so it can absorb completely, transforming the crumb into a luscious, moist texture that is the hallmark of a great tres leches cake. Let it rest for at least 30 minutes; refrigerating for a few hours is even better!
Step 6: Macerate the Strawberries
While the cake absorbs all that goodness, toss fresh sliced strawberries with sugar and a splash of lemon juice. This step softens the berries, releasing their juices and elevating their natural sweetness—perfect for balancing the creamy richness of the cake.
Step 7: Whip Up the Cream Topping
Whip heavy cream, powdered sugar, and vanilla until nice and stiff. This fluffy topping adds a light, airy finish that contrasts beautifully with the dense, soaked cake below.
Step 8: Assemble and Decorate
Spread the whipped cream over the soaked cake, then generously pile on the macerated strawberries. Drizzle some of the strawberry syrup over the top for an extra burst of flavor and gorgeous presentation. Chill before slicing to keep the cake firm and flavors melded.
How to Serve Strawberry Matcha Tres Leches Cake Recipe
Garnishes
A few extra whole strawberries or a dusting of matcha powder make stunning garnishes. Fresh mint leaves can add a pop of color and a refreshing aroma that complements the earthiness of the matcha and the sweetness of the strawberries.
Side Dishes
This cake pairs wonderfully with a light green tea or jasmine tea to reinforce the matcha notes, or even a bright citrus sorbet to cleanse the palate. For a bit of indulgence, a scoop of vanilla bean ice cream serves as a decadent companion.
Creative Ways to Present
Serving this cake in individual glass cups or mason jars allows the layers of soaked cake, whipped cream, and strawberries to shine through visually. You can also create mini versions using cupcake tins for a fun party-friendly treat.
Make Ahead and Storage
Storing Leftovers
Store any leftover Strawberry Matcha Tres Leches Cake Recipe covered in the refrigerator. The cake’s moisture-rich nature means it stays fresh and tender for 3 to 4 days—just keep it wrapped tightly to prevent drying out or absorbing other fridge odors.
Freezing
While freezing this cake isn’t ideal due to the creamy soak and fresh fruit, you can freeze the cake base separately for up to 2 months. Thaw fully and soak with the milk mixture fresh before assembling to maintain that perfect texture.
Reheating
This cake is best enjoyed chilled, so reheating generally isn’t recommended. If you prefer it a bit warmer, let slices sit at room temperature for 15-20 minutes before serving to take the chill off without losing moistness.
FAQs
Can I use powdered matcha for both the cake and milk soak?
Absolutely! Using a good quality powdered matcha in both the cake batter and milk mixture ensures a consistent, vibrant flavor through the entire dessert. Just be sure to sift the matcha powder to avoid clumps.
How do I macerate strawberries without making them too watery?
Use just a small amount of sugar and lemon juice, and let the strawberries sit only 10-15 minutes. This process sweetens and softens the fruit while preserving their juicy texture without turning them mushy.
Is this cake very sweet?
The cake balances sweetness from the tres leches soak and strawberries with the slightly bitter, earthy notes from the matcha. If you prefer a less sweet cake, you can reduce the sugar in the strawberry maceration or the whipped cream topping.
Can I substitute the dairy ingredients for non-dairy alternatives?
You can try coconut or almond milk alternatives, but keep in mind the texture and flavor will be slightly different. Using non-dairy condensed and evaporated milk substitutes specifically formulated for desserts is recommended for best results.
What’s the best way to slice this cake without making a mess?
Use a sharp, serrated knife and wipe it clean between each cut. Because the cake is soaked, chilled slices will hold their shape better, making it easier to serve neat portions.
Final Thoughts
There’s something truly special about this Strawberry Matcha Tres Leches Cake Recipe—combining the creamy indulgence of tres leches with the fresh zest of strawberries and the unique calm of matcha. It’s a showstopper at gatherings and makes any day feel celebratory. I genuinely hope you’ll try this recipe soon and enjoy every luscious, flavorful bite as much as I do!
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Strawberry Matcha Tres Leches Cake Recipe
- Total Time: 50 minutes plus chilling time
- Yield: 12–16 servings 1x
Description
This vibrant Strawberry Matcha Tres Leches Cake combines the delicate earthy flavor of matcha green tea with a classic moist tres leches sponge cake. Infused with a trio of milks and topped with fresh macerated strawberries and fluffy vanilla whipped cream, this dessert offers a perfect balance of creamy textures and fruity brightness, ideal for any celebration or special 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 ensure the cake doesn’t stick.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, salt, and matcha powder. Set aside to keep ingredients evenly distributed.
- Cream Butter and Sugar: In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes, to create a smooth batter base.
- Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in vanilla extract for flavor.
- Combine Wet and Dry Mixtures: Gradually add the flour mixture to the butter mixture, alternating with whole milk, starting and ending with the flour mixture. Mix until just combined to avoid overmixing.
- Bake the Cake: Pour the batter into the prepared baking dish and smooth the surface. Bake for 25-30 minutes until a toothpick inserted into the center comes out clean, indicating doneness.
- Cool the Cake: Allow the cake to cool completely in the baking dish, which helps it maintain structure for soaking.
- Prepare the Milk Mixture: In a medium bowl, whisk together evaporated milk, sweetened condensed milk, heavy cream, and matcha powder if using. Ensure the matcha dissolves fully to avoid clumps.
- Soak the Cake: Poke holes all over the surface of the cooled cake with a fork or skewer. Slowly pour the milk mixture over the cake, allowing it to absorb completely. Let it sit for 30 minutes or refrigerate for several hours for best results.
- Macerate Strawberries: In a small bowl, toss sliced strawberries with sugar and lemon juice, if desired. Let them sit for 10-15 minutes to release juices and enhance flavor.
- Prepare Whipped Cream: In a chilled bowl, beat heavy whipping cream with 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. Arrange the macerated strawberries on top and drizzle some of the strawberry syrup over the whipped cream for an added burst of flavor.
- Serve: Slice the cake and serve chilled to enjoy a creamy, fruity, and flavorful dessert perfect for any occasion.
Notes
- For a stronger matcha flavor, optionally increase the matcha powder in both the batter and the milk mixture.
- Refrigerate the cake for at least a few hours or overnight for the best soaking effect and flavor melding.
- Add lemon juice to the strawberries to balance the sweetness and add a hint of acidity.
- Use chilled mixing bowls and beaters to achieve optimal whipped cream texture.
- Ensure the cake is completely cooled before poking holes and pouring the milk mixture to prevent it from breaking apart.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Fusion (Japanese-inspired Latin American dessert)
