Strawberry Matcha Tres Leches Cake Recipe
This Strawberry Matcha Tres Leches Cake combines the luscious texture of classic tres leches with the earthy sophistication of matcha and bursts of juicy fresh strawberries. Each forkful tastes like a celebration of cultures, where sweet strawberries meet the grassy notes of green tea and the richness of a milk-soaked sponge. It’s colorful, airy, and decadent without being too heavy — the kind of dessert that sparks conversation and lures everyone back for a second slice!
Ingredients You’ll Need
Don’t let the stunning appearance fool you — the magic of this Strawberry Matcha Tres Leches Cake lies in a lineup of simple, familiar ingredients. Each one, from the matcha to the eggs, lends a unique dimension to the flavor, texture, or vivid color of the cake. Here’s what you’ll need, along with my favorite little tips for each!
- All-purpose flour: The foundation of a tender, airy crumb — don’t pack it too tightly when measuring.
- Baking powder: Gives the cake its beautiful lift and lightness.
- Salt: Just a touch enhances both the sweetness and the delicate matcha undertones.
- Matcha green tea powder: Choose a high-quality culinary matcha for vibrant color and rich flavor.
- Eggs, separated: Whipped whites add mega fluff, while yolks give richness — separation is key to texture.
- Granulated sugar: Sweetens the sponge and creates structure as you whip the eggs.
- Whole milk: Adds moisture; don’t substitute here or you’ll lose some creaminess.
- Vanilla extract: A subtle background note that smooths out the matcha and dairy flavors.
- Evaporated milk: Part of the classic “tres leches” soak; it helps keep the cake tender, not soggy.
- Sweetened condensed milk: Indulgent and sweet, this is the heart of that tres leches magic.
- Heavy cream: Rich and dreamy, it goes into both the soaking milk and the whipped topping.
- Heavy whipping cream (chilled): For cloud-like whipped cream, make sure it’s cold straight out of the fridge.
- Powdered sugar: Sweetens and stabilizes the whipped cream for a lovely, glossy finish.
- Fresh strawberries, sliced: Juicy, ruby-red layers that bring both brightness and visual flair!
How to Make Strawberry Matcha Tres Leches Cake
Step 1: Prep Your Pan and Preheat
Let’s get started! Preheat your oven to 350°F (175°C) and get out your 9×13-inch baking dish. Grease it well and give it a light dusting of flour so your cake comes out easily later. This little extra step makes a big difference to avoid sticking, especially with a soaked cake like this.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together your all-purpose flour, baking powder, salt, and matcha powder. The matcha not only colors the batter a dreamy shade of green but also infuses it with that subtle earthy flavor. Make sure everything is well combined to get an even flavor throughout.
Step 3: Whip the Egg Yolks and Sugar
In a large bowl, beat the egg yolks with 3/4 cup of the granulated sugar until the mixture is pale and thick, almost like a gentle ribbon falling back on itself. This gives the cake its signature lightness. Stir in the whole milk and a touch of vanilla extract for extra aroma.
Step 4: Fold In the Dry Ingredients
Now, gently fold the dry mixture into your egg yolk mixture. Do this in stages and don’t overmix — you want to keep all that lovely air you’ve whipped in. Your batter should be smooth and vibrantly green by the end.
Step 5: Whip and Fold the Egg Whites
In a clean, dry bowl, beat those reserved egg whites until soft peaks form, then gradually add the remaining 1/4 cup of sugar and keep whipping until stiff, glossy peaks form. Gently (and I mean gently!) fold the whites into your batter. This step is what gives the Strawberry Matcha Tres Leches Cake its incredibly light crumb.
Step 6: Bake and Cool
Pour your beautiful batter into the prepared pan and level it out. Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean and the cake springs back lightly. Let it cool in the pan for about 15 minutes so it sets up just right for the milk soak.
Step 7: Make the Milk Mixture and Soak
Whisk together the evaporated milk, sweetened condensed milk, and 1 cup of heavy cream in a bowl. While the cake is still slightly warm, poke holes all over with a fork — go wild! Pour the milk mixture slowly over the top, letting it seep in. Cover and refrigerate the cake for at least 4 hours, or overnight if you can resist temptation. This lets every bite of the Strawberry Matcha Tres Leches Cake become supremely moist.
Step 8: Whip Cream and Decorate
Right before serving, beat the chilled whipping cream, powdered sugar, and vanilla until soft peaks form. Spread the fluffy whipped cream generously over the chilled cake, then cover every inch (or make a pretty pattern) with sliced strawberries. The juicy red with the vibrant green matcha is a total showstopper!
How to Serve Strawberry Matcha Tres Leches Cake
Garnishes
Go beyond plain! Dust a little extra matcha over the whipped cream for an eye-catching effect, add fresh mint leaves for a fragrant pop, or crown each serving with halved strawberries. You can even sprinkle on freeze-dried strawberry crumbs for a fancy, tart crunch. Just a little decorating brings the Strawberry Matcha Tres Leches Cake to bakery-level status.
Side Dishes
This sumptuous cake is already a showpiece, but if you’re entertaining, serve it alongside a pot of good green tea (to echo the matcha) or a sparkling rosé. For a lighter contrast, pile fresh summer berries on the table or add a tangy fruit salad on the side. Every element will enhance the creamy, flavor-packed personality of the cake.
Creative Ways to Present
Turn this dessert into personal parfaits by layering cubes of cake, whipped cream, and strawberries in clear glasses. Or, use a round cutter to make mini cakes for individually plated elegance. If you want to impress, try serving family-style on a big platter with all the toppings arranged in dramatic, colorful clusters — just don’t forget those strawberry matcha vibes!
Make Ahead and Storage
Storing Leftovers
Store any leftover Strawberry Matcha Tres Leches Cake tightly covered in the fridge. It will stay moist and delicious for up to three days — the soak actually deepens the flavors over time, so that second-day slice often tastes even better than the first!
Freezing
If you need to freeze the cake, do so before adding the whipped cream and strawberries. Wrap the milk-soaked cake snugly in plastic wrap and foil. Thaw in the fridge overnight, then finish with freshly whipped cream and berries for serving. This helps keep both the texture and freshness spot on.
Reheating
While you don’t want to “reheat” chilled tres leches, you can always let your Strawberry Matcha Tres Leches Cake sit at room temperature for 10–15 minutes before serving if you prefer a slightly softer texture. It’s best enjoyed cold, though, so only remove what you plan to eat right away.
FAQs
Can I use a different fruit instead of strawberries?
Absolutely! While strawberries give a lovely contrast to the matcha, you can easily swap in raspberries, blueberries, or even sliced peaches. Just keep in mind you want a fruit with a touch of tartness to balance the creamy, sweet base of the Strawberry Matcha Tres Leches Cake.
Is it possible to make this cake gluten-free?
Yes, you can substitute your favorite 1:1 gluten-free flour blend. Make sure it contains xanthan gum or a similar binder for best results. The structure and soak of the Strawberry Matcha Tres Leches Cake work beautifully with gluten-free options.
Can I make the cake ahead of time?
That’s the beauty of it — this cake is actually better when made ahead! Prepare and soak the cake the day before your event, then add the whipped cream and berries right before serving. The extra time lets all the flavors meld and reach their maximum yumminess.
How do I get the green color so vibrant?
Quality matcha makes all the difference. Choose a culinary-grade matcha with a bright, spring-green hue. If you want an even stronger color, increase the matcha powder as mentioned in the recipe notes, but keep in mind that this will also intensify the earthy tea flavor in your Strawberry Matcha Tres Leches Cake.
Can I halve the recipe for a smaller batch?
Definitely! Just use a smaller baking dish (like an 8×8-inch square) and halve all ingredients accordingly. Baking time may be shorter, so keep a close eye on the cake as it bakes and use the toothpick test for doneness.
Final Thoughts
If you’re craving a dessert that’s both comfortingly classic and unexpectedly fresh, this Strawberry Matcha Tres Leches Cake is truly a must-try. The first bite will make you believe in magic! Gather your ingredients, invite a friend or two, and let this show-stopper steal the spotlight at your next gathering.
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Strawberry Matcha Tres Leches Cake Recipe
- Total Time: 5 hours (including chilling)
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Indulge in the delightful fusion of Mexican and Japanese flavors with this Strawberry Matcha Tres Leches Cake. A light and airy matcha sponge cake soaked in a trio of milks, topped with fresh strawberries and whipped cream, this dessert is a perfect balance of sweet and earthy flavors.
Ingredients
Cake:
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 tablespoon matcha green tea powder
- 5 large eggs, separated
- 1 cup granulated sugar, divided
- 1/3 cup whole milk
- 1 teaspoon vanilla extract
Tres Leches:
- 1 can (12 oz) evaporated milk
- 1 can (14 oz) sweetened condensed milk
- 1 cup heavy cream
Whipped Cream Topping:
- 1 1/2 cups heavy whipping cream, chilled
- 3 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Additional:
- 2 cups fresh strawberries, sliced
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and grease/flour a 9×13-inch baking dish.
- Prepare the cake batter: Whisk together flour, baking powder, salt, and matcha powder. Beat egg yolks with 3/4 cup sugar, then add milk and vanilla. Gently fold in the flour mixture. In a separate bowl, beat egg whites with sugar until stiff peaks form, then fold into the batter.
- Bake the cake: Pour the batter into the dish and bake for 25-30 minutes. Cool for 15 minutes.
- Prepare the Tres Leches: Whisk together evaporated milk, condensed milk, and 1 cup heavy cream.
- Soak the cake: Poke holes in the cake and pour the milk mixture over it. Refrigerate for at least 4 hours or overnight.
- Whip the cream: Whip chilled cream with sugar and vanilla until soft peaks form.
- Assemble the cake: Spread whipped cream over the cake and top with sliced strawberries.
- Serve: Enjoy chilled!
Notes
- For a stronger matcha flavor, increase the matcha powder to 1 1/2 tablespoons.
- The cake tastes best when chilled overnight.
- Garnish with extra matcha dusting or strawberry halves for presentation.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Fusion (Mexican-Japanese)
Nutrition
- Serving Size: 1 slice
- Calories: 365
- Sugar: 36 g
- Sodium: 150 mg
- Fat: 18 g
- Saturated Fat: 11 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 44 g
- Fiber: 1 g
- Protein: 7 g
- Cholesterol: 120 mg
