Milk cake is the ultimate treat! Layered with rich milk syrup, 2-ingredient whipped cream, and fresh berries – it makes the ultimate dessert!
Ingredients needed: (I used cake flour, which has a lower protein content and produces a fluffier texture; regular all-purpose flour also works just as well)
Sugar. I prefer using granulated sugar, but for optimal results, I recommend making your simple syrup using equal parts water and sugar.
Cake
The cake part of this recipe is a variation of the traditional Latin American dessert tres leches (three kinds of milk) cake featuring fresh berries. Tres leches has long been a beloved classic; Nestle even printed their version onto cans during WWII! It features a dense sponge cake soaked with condensed milk, evaporated milk, and whole milk, while adding fresh berries adds visual interest as well as some sweetness.
To create the cake batter, mix flour, baking powder, and salt in a large bowl using a whisk until thoroughly mixed. Set this aside. In another bowl, beat egg whites until soft peaks form before gradually adding sugar until all crystals dissolve. Slowly incorporate dry ingredients with egg whites while stirring. Pour batter into a 9×13 baking dish and bake at 350 degrees for 25 minutes (or until a toothpick inserted comes out clean).
Before making the cake, prepare the milk mixture. This step is easier than you might expect: combine all the milk, whisking to dissolve any lumps. I modified Soledad’s original recipe by leaving out cinnamon sticks and cloves – I don’t find them necessary at all! To finish off, poke holes into your cake before slowly pouring the milk mixture over it using a fork – refrigerate for at least four hours; overnight storage would be optimal!
Once the cakes have been chilled, make the whipped cream. In a clean mixing bowl, beat heavy cream with powdered sugar until medium peaks form; reserve about a cup for use in making the berry filling and spread the rest over each layer of cake.
To assemble, place one of the cake layers on a plate and top it with half of the macerated berries. Dollop on some whipped cream before carefully placing another cake layer atop that, repeating steps 2-4 above, topping off your creation with ground pistachios if desired.
Filling
This delicious summery cake is an ideal way to use seasonal berries. It’s not too sweet, with its lightly whipped cream topping providing just the right balance of sweetness and texture while adding colorful pops of flavor with fresh berries.
Start by mixing softened butter and sugar until they form a creamy batter before gradually adding egg yolks and vanilla extract and beating slowly to incorporate them. While waiting, combine flour, baking powder, and salt in another bowl; incorporate this mix progressively into your batter in three additions, alternating with milk until all dry ingredients have been added back in – mixing too much at this stage would cause rubberiness in your cake!
Once the batter is smooth, fold in half of the berries. This will prevent them from sinking to the bottom of your cake and crumbling away while baking. If desired, sprinkle an additional bit of sugar over each berry to help them maintain their integrity as they bake.
Once your cake has cooled completely, take it out of the oven and allow it to be assembled. Place one layer onto a plate, spread a small amount of whipped cream across it, and cover it with any additional berry filling that remains before topping with any other fresh berries from your garden for garnish.
If you want a more elegant dessert, the cake can serve as the basis of a trifle. Cut the cake into cubes before layering it with fruit, whipped cream, and honey drizzles to complete this luxurious dish!
If you’re in search of an easy and delicious cake to bake, this strawberry tres leches cake might just fit the bill! Made using three glasses of milk, including sweetened condensed milk, evaporated milk, and heavy whipping cream, this moist yet decadent treat makes an excellent dessert for Cinco de Mayo or any special event!
Frosting
Make this cake by combining traditional tres leches syrup with fresh strawberries and whipped cream to create an eye-catching summer dessert that is sure to wow your guests. For an adult twist, use Grand Marnier instead of vanilla extract, and drizzle some extra sugar onto it as needed to balance out its tart tartness.
Make this cake early, but add the frosting and berries just before serving for the best results. Otherwise, they could start to leak juice onto the frosting surface if left sitting too long. Furthermore, fresh berries provide more excellent flavor and moisture than their non-seasonal counterparts.
Before beginning frosting, all of the ingredients must be at room temperature. This will enable egg whites to separate more efficiently while also helping prevent lumpy frosting from occurring. Berries should also be chopped into smaller pieces so as to be more easily integrated into the frosting.
Once your Chantilly frosting is ready, it’s time to begin building the cake! Begin by placing one of the cooled cake layers on a plate or stand, using an offset spatula to spread about three tablespoons of berry jam across its surface, followed by approximately 3/4 cup Chantilly frosting containing less than half the berries, followed by another cake layer on top – repeat this process as necessary until all layers have been assembled and placed onto plates or stands.
Once the cake is assembled, gently press down on it to spread the frosting and berries evenly across its surface. Use some to decorate the top while leaving some scattered on top as garnishings – then serve it up and enjoy!
This beautiful cake will make a beautiful addition to any spring or summer party, It is easy to prepare and full of vibrant flavors that will please everyone who tastes it. Moist, tangy milk gives way to creamy whipped cream, and sweet, juicy berries balance the richness of whipped cream wonderfully.
Decoration
Decorating a milk and berries cake offers endless decorating opportunities. Choose your berries of choice to use individually or incorporate them into the frosting, or even simmer them with sugar until they soften and thicken before processing them in a food processor or blender until smooth. Add some of this cooked mixture into the buttercream frosting for extra color and flavor!
Add texture and depth to the strawberries on your cake by creating a ring around its perimeter, interspersing them with dots of buttercream for dimension and texture. This design works particularly well as an ideal centerpiece at weddings or special events while looking stunning on any tabletop!
Alternatively, for a lighter and more rustic finish, spread a thin layer of the berry buttercream over the entire cake surface and sides before layering one of your cake layers cut-side down on top – then evenly distribute 1 1/2 cups of berry buttercream onto it before repeating with remaining cake layers and berry buttercream until all have been used up and you are ready to serve – smoothing over with either a palette knife or offset spatula for smooth results!
You can use any berry for this recipe, though I suggest raspberries, blackberries, or blueberries, as they will yield optimal results. Fresh is ideal, but frozen will do just as well. To make things simpler, when stacking your layers together, you can level off each of the room-temperature or thawed cake layers prior to stacking – this makes handling much simpler while allowing the filling to seep through more effectively.
To create this cake, follow my Easy Tres Leches Cake recipe, but bake the cakes in two 8-inch square pans instead of a single 9-inch round. When they have cooled completely, pour the three milk mixtures evenly across them and cover and refrigerate overnight before whipping the cream to stiff peaks and decorating as desired with fresh berries on day 2.
