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Decadent Brown Butter Tres Leches Cake Recipe with Easy Macerated Strawberries

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A rich and moist tres leches cake enhanced with nutty brown butter and topped with fresh macerated strawberries, perfect for celebrations or comforting treats.

Ingredients

Scale
  • 1 cup (227g) unsalted butter (for browning)
  • 1 cup (200g) granulated sugar
  • 5 large eggs, separated (room temperature)
  • 1 teaspoon vanilla extract (use pure for best flavor)
  • 1 1/4 cups (160g) all-purpose flour (sifted)
  • 1/4 teaspoon salt
  • 1 teaspoon baking powder
  • 1 cup (240ml) whole milk
  • 1 cup (240ml) heavy cream
  • 1 can (12 oz / 354ml) evaporated milk
  • 1 can (14 oz / 397g) sweetened condensed milk
  • 2 cups (300g) fresh strawberries, hulled and sliced
  • 2 tablespoons granulated sugar (adjust to taste)
  • 1 tablespoon fresh lemon juice
  • Optional: 1 teaspoon vanilla extract or a splash of balsamic vinegar for depth
  • 1 cup (240ml) heavy cream, chilled
  • 2 tablespoons powdered sugar
  • 1 teaspoon vanilla extract

Instructions

  1. Place 1 cup (227g) of unsalted butter in a medium saucepan over medium heat. Stir frequently as the butter melts, foams, and then starts to brown (about 5-7 minutes). Remove from heat and let cool slightly. Transfer to a bowl and set aside.
  2. Preheat oven to 350°F (175°C). Lightly grease a 9×13 inch (23×33 cm) baking pan and set aside. In a large bowl, whisk together sifted 1 1/4 cups (160g) all-purpose flour, 1 teaspoon baking powder, and 1/4 teaspoon salt.
  3. In a separate bowl, beat 5 egg yolks with 1 cup (200g) granulated sugar until pale and thick, about 3-4 minutes using an electric mixer. Slowly pour in the slightly cooled brown butter and 1 teaspoon vanilla extract, mixing gently to combine.
  4. In a clean, dry bowl, beat 5 egg whites until stiff peaks form, about 5 minutes. Gently fold the egg whites into the yolk mixture in three additions, being careful not to deflate the batter.
  5. Gradually fold the flour mixture into the wet ingredients until just incorporated. The batter should be light and airy but well combined.
  6. Pour the batter into the prepared pan and smooth the top. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. Let cool completely in the pan on a wire rack (about 1 hour).
  7. In a large measuring cup or bowl, whisk together 1 cup (240ml) whole milk, 1 cup (240ml) heavy cream, 1 can (12 oz / 354ml) evaporated milk, and 1 can (14 oz / 397g) sweetened condensed milk until smooth.
  8. Once the cake is cool, poke holes all over the surface using a fork or skewer. Slowly pour the milk mixture evenly over the cake, allowing it to soak in gradually. Refrigerate for at least 4 hours, preferably overnight.
  9. In a bowl, combine 2 cups (300g) sliced fresh strawberries with 2 tablespoons sugar, 1 tablespoon lemon juice, and optional vanilla extract or balsamic vinegar. Toss gently and let sit at room temperature for at least 30 minutes.
  10. Beat 1 cup (240ml) chilled heavy cream with 2 tablespoons powdered sugar and 1 teaspoon vanilla extract until soft peaks form.
  11. Spread the whipped cream evenly over the soaked cake. Top with generous spoonfuls of macerated strawberries. Serve chilled.

Notes

Use medium heat and stir constantly when browning butter to avoid burning. Whip egg whites in a clean, dry bowl for best volume. Poke holes in cake before soaking to ensure even absorption. Macerate strawberries with sugar and lemon juice for at least 30 minutes for best flavor. For gluten-free option, substitute all-purpose flour with gluten-free baking flour. Cake is best served chilled and can be made a day ahead to enhance flavors.

Nutrition

Keywords: brown butter, tres leches cake, macerated strawberries, moist cake, celebration dessert, easy tres leches, strawberry topping

Find it online: https://lenatable.com/decadent-brown-butter-tres-leches-cake-recipe-with-easy-macerated-strawberries/