Tres Leches, Strawberry Meringue, Florida Strawberry Recipe

Prepare and preheat

Preheat oven to 350°F (175°C). Grease a 9x13-inch baking pan lightly and line with parchment paper or flour lightly so the cake releases easily.

Dry ingredients

In a medium bowl whisk together the all-purpose flour, baking powder, and fine sea salt until evenly combined. Set aside.

Beat eggs and sugar

In the bowl of a stand mixer fitted with the whisk attachment (or using a large bowl and hand mixer), beat the 5 large room-temperature eggs and 1 cup granulated sugar on high speed for 6–8 minutes, until the mixture is very thick, pale, and has tripled somewhat in volume. The ribbon stage should be reached: when you lift the whisk, the batter falls slowly and leaves a ribbon for a few seconds.

Fold dry ingredients and liquids

Gently fold in the dry flour mixture in three additions using a large rubber spatula, taking care not to deflate the whipped eggs. After the last addition, fold in the 1/4 cup whole milk, 3 tbsp melted cooled butter, and 1 tsp vanilla extract just until combined and no streaks remain.

Bake

Pour the batter into the prepared 9x13 pan, smoothing the top. Bake in the preheated oven for 20–25 minutes, or until a toothpick inserted in the center comes out clean and the top is lightly golden. Remove from oven and allow to cool in the pan for 10 minutes.

While the cake is baking (or as it cools), whisk together 3/4 cup whole milk, 1 cup evaporated milk, and 3/4 cup sweetened condensed milk in a measuring cup or bowl until smooth and homogeneous.

After the cake has cooled for 10 minutes in the pan, prick the surface evenly all over with a skewer or fork (about 30–40 holes). Slowly pour the milk mixture over the warm cake in three even streams, allowing the liquid to absorb between pours. The cake will feel very moist but should not be soupy. Cover the pan with plastic wrap and refrigerate for at least 3 hours, ideally overnight, to let the cake fully absorb the milks and become custardy.

While the cake soaks (or in the last hour before serving), prepare the Florida strawberries. Place the hulled and sliced 12 oz strawberries in a bowl. Add 2 tbsp granulated sugar and 1 tsp fresh lemon juice. Toss gently to combine and let macerate at room temperature for 20–30 minutes. The berries will release a little juice creating a syrupy glaze.

Reserve about 2 tbsp of the strawberry syrup for brushing the meringue garnish later. Gently spoon the macerated strawberries (and a little of the syrup if you like) over the chilled soaked cake just before adding the meringue, leaving a little space around the edges if you plan to pipe or torch the meringue.

Prepare sugar syrup: in a small saucepan combine 1 cup granulated sugar and 1/4 cup water. Stir over medium heat until the sugar dissolves, then clip on a candy thermometer and bring to a boil without stirring. Cook the syrup until it reaches 240°F (115°C) for a soft-ball/firm meringue texture for Italian meringue. Remove from heat and keep warm.

While the syrup cooks, place the 4 room-temperature egg whites and 1/4 tsp cream of tartar in the bowl of a stand mixer fitted with the whisk attachment. Begin whipping on medium speed until soft peaks form.

With the mixer running on medium-high, carefully and slowly pour the hot sugar syrup in a thin, steady stream down the side of the mixing bowl into the whipping egg whites. Avoid pouring directly onto the whisk. Continue whipping until the meringue is glossy and the bowl has cooled to near room temperature, about 6–8 minutes. Add 1/2 tsp vanilla extract and 1/8 tsp salt in the last minute and whip to combine.

Assemble the meringue on the cake: pipe or spread the Italian meringue over the macerated strawberries on the chilled tres leches. Create peaks or peaks and swirls with a spatula or piping bag. For a classic finish you can use a culinary torch to quickly brown the tips of the meringue until lightly golden (hold torch 3–4 inches away and move continuously). If you prefer not to torch, the meringue is fully cooked and stable as-is.

Garnish the assembled cake with halved small strawberries and fresh mint leaves. Dust very lightly with powdered sugar if desired. Chill for another 15–30 minutes to let flavors marry, then slice into 12 squares for serving.

Serve chilled. Leftovers should be covered and refrigerated for up to 3 days. Because of the moisture from the tres leches soak and macerated strawberries, the cake will become denser over time but will remain flavorful.