hello you guys today we're making the strawberry version of my tres leches cake I
wasn't sure whether to do another tres leches cake but so many of you
guys wanted to see the strawberry milk version so I just have to make it for you guys
it's a moist strawberry cake soaked in
strawberry milk and topped with strawberry whipped cream it's creamy and delicious
and pact with strawberry flavor so like any sponge cake we're going to
start by whipping the eggs in this case egg whites with some lemon juice or
vinegar to stabilize them but we'll get to those in just a moment because we're
making a strawberry sponge cake today our sugar is going to come from two
sources regular sugar and strawberry jam which is the best way to incorporate
lots of strawberry flavor into this cake because the flavor and jam is so
concentrated you have two options here you can either make the jam yourself
using fresh strawberries homemade jam is amazing
I'll leave my tutorial for that in the description box or if you want a
shortcuts you can use store-bought jam just make sure it's good quality and
flavor fall you're going to whip up the egg ways and once they start to become
foamy and incorporate air you can gradually start adding the sugar one
tablespoon at a time the sugar will give structure to the egg whites and
strengthen our meringue once that's mixed in you can start adding the jam
again one tablespoon at a time my dam is quite loose because it's homemade if
your jam is thicker than mine you can microwave it for 20 seconds to loosen it
if you're new to my channel make sure to subscribe and click that bell I post new
videos every week make sure you get every bit of that jam into your meringue
you don't want to leave any behind and once the meringue reaches stiff peaks
it's ready I'm going to add two drops of red food
coloring this is optional however I really wanted this cake to stand out
today set the meringue to the side and in this other bowl I'm going to add
the milk the melted butter and the dry ingredients as you can see this cake
batter contains no egg yolks this was intentional because egg yolks sometimes
dull the color of food coloring so that's why I opted for just the whites
again optional you can add one or two drops of red food coloring if you're
using a good quality gel food coloring you'll only need a few drops to get a
vibrant red don't over mix this mixture you never want to over mix the dry
ingredients as soon as the flour is incorporated you can add three to four
big dollops of the meringue to this batter to lighten and loosen it you can
be quite rough with these 1st dollops however you do want to be careful when
folding in the rest of your meringue so this mixture doesn't lose too much air
we're really relying on those egg whites to give lift to this cake you're going
to pour this batter into your cake pan buttered floured and lined with
parchment paper and you're going to bake this cake in a preheated oven at 160
degrees Celsius or 320 Fahrenheit for around 30 to 35 minutes do the toothpick
test if it comes out clean the cake is ready as you can see this cake is quite
big because of those egg whites but as it cools it will start to deflate do not
let the cake cool in its pan allow for it to cool slightly but then you want to
turn it over onto a rack and let it cool completely if you have some
caramelization you can remove it however this isn't really necessary okay so
moving on we're going to make the strawberry milk mixture which is so
amazing guys you'll want to drink this and eats the cake separately but try to
resist because this is what is going to give the cake excellent and bold
strawberry flavor I have my three milks here and - one of them I'm going to
again add the strawberry jam you can use straight-up strawberry milk however I do
find that very artificial tasting so I do prefer to make it this way and by
doing it this way you can also add as much jam as you want depending if you
want a subtle or bold strawberry flavor and also
use fresh blended strawberries just keep in mind it won't be as flavorful as
using Jam give these a good mix and the milk bath is ready
okay so put the cools cake back in its pan I do like to leave the parchment
paper that way it's easy to take out and transfer and using a fork or a toothpick
you're going to poke lots of holes into this cake pour your milk bath all over
the cake and you're going to let this cake sit in the fridge for at least an
hour it's going to soak up the milk and then I said this in my previous tres leches cake videos depending on your texture preference you can either remove
the cake from the pan or serve it directly in the pan with the excess milk
this is completely up to you okay so in the same measuring cup that we used
before for the milk bath we're going to make the strawberry whipped cream which
regardless if you're making this cake or not guys strawberry whipped cream is
something you need to try at least once in your lifetime it's that good okay so
you guessed it our heavy cream we're going to add the strawberry jam this
stuff is amazing especially if it's homemade and it's so versatile you can
use it for so many things whip the cream to stiff peaks and you're
going to cover the cake entirely with this delicious cream if you want to add
some strawberries on top or an additional drizzle of that strawberry
jam that would be delicious smooth the top with a bench scraper or spatula and
I do like to trim the sides just for a prettier presentation but if you're
serving this cake directly in its pan obviously it's not necessary now let's
talk for a moment when I was a kid I loved flavored milks and strawberry milk
was one of my favorites this cake is very nostalgic
it tastes like straight-up strawberry milk it's delicious and moist and very
much different than traditional strawberry cakes if you love strawberry
milk you need make this cake