Strawberry Milk Cereal Tres Leches Squares

Ingredients

Sponge

• 1 tsp softened butter, for the pan
• 3 large eggs, separated
• ½ cup (100 g) granulated sugar, divided equally
• 1 tsp vanilla extract
• ¾ cup (95 g) all-purpose flour
• 1 tsp baking powder
• ¼ tsp fine salt
• ¼ cup whole milk

Strawberry three-milk soak

• 1 cup (150 g) hulled chopped strawberries
• ½ cup evaporated milk
• ½ cup sweetened condensed milk
• ¼ cup heavy cream

Cream and crunch

• ¾ cup cold heavy cream
• 1 tbsp powdered sugar
• ½ tsp vanilla extract
• ½ cup finely diced fresh strawberries, patted dry
• ½ cup plain cornflakes, lightly crushed
• 2 tbsp crushed freeze-dried strawberries

Equipment

8-inch square pan, mixer, blender, fine sieve

Allergens: Egg, milk, wheat; cornflakes may contain barley malt.

Step by step

1. Heat the oven to 350°F (175°C) and grease the pan with the measured butter. Beat the yolks with ¼ cup granulated sugar and the sponge vanilla until pale. Stir in the whole milk. Sift together the flour, baking powder, and salt, then fold them into the yolk mixture.
2. In a clean bowl, beat the whites until foamy. Gradually add the remaining ¼ cup sugar and beat to glossy medium peaks. Fold a third into the batter, then gently fold in the rest. Spread into the pan.
3. Bake for 22–28 minutes until the top springs back and a toothpick comes out clean. Cool for 30 minutes in the pan. The sponge must be baked through before soaking.
4. Blend the 1 cup chopped strawberries with evaporated milk, condensed milk, and ¼ cup cream until smooth. Strain through a fine sieve to remove seeds. Poke the cake all over with a skewer, then pour the strained soak slowly across the surface in three additions, allowing each to absorb.
5. Cover and refrigerate for at least 4 hours, preferably overnight, until the liquid has absorbed. If a little remains at the edges, spoon it over the cut pieces when serving.
6. Whip the separate ¾ cup cold cream with powdered sugar and the topping vanilla to medium peaks. Spread over the chilled cake. Cut into nine squares and divide the diced strawberries over them.
7. Mix the crushed cornflakes and freeze-dried strawberries. Scatter over the squares immediately before serving so the cereal remains crisp.

The Devotti twist: Strawberry is blended into the milk soak; the dry cereal finish adds a last-second contrast to the soft cake.

Make ahead and storage

Keep covered and refrigerated for up to 3 days. Store cereal topping dry and add only to portions being served.

Image: AI-generated recipe illustration; homemade results and presentation will vary.