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Strawberry Tres Leches Cake

Strawberry Tres Leches Cake

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This Strawberry Tres Leches Cake is a soft vanilla sponge soaked in a rich strawberry three-milk mixture, then topped with fluffy whipped cream and fresh strawberries. It’s creamy, light, fruity, and perfect for birthdays, parties, Cinco de Mayo, or summer gatherings.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 4 hours 55 minutes
Servings: 12 servings
Course: Dessert
Cuisine: Mexican
Calories: 420
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Sponge Cake
  • 6 l arge eggs, separated
  • ¾ cup granulated sugar (for yolks)
  • ¼ cup granulated sugar (for whites)
  • 1 cup all-purpose flour
  • 1 ½ tsp baking powder
  • ¼ tsp fine salt
  • ⅓ cup whole milk
  • 1 tsp pure vanilla extract
For the Strawberry Tres Leches Milk Soak
  • 1 can (14 oz) sweetened condensed milk
  • 1 can (12 oz) evaporated milk
  • ½ cup heavy cream
  • ½ cup fresh strawberry puree (about 1 cup whole strawberries, blended smooth)
For the Topping
  • 2 cup s heavy whipping cream, cold
  • 3 tbsp powdered sugar
  • 1 tsp vanilla extract
  • 1 ½ cups fresh strawberries, hulled and sliced
  • A few whole strawberries for garnish
  • Powdered sugar for dusting

Equipment

Method
 

  1. Preheat oven to 350°F. Grease a 9x13 inch baking pan.
  2. Separate eggs. Place whites in a large bowl and yolks in a separate bowl.
  3. Beat egg whites to soft peaks, then gradually add ¼ cup sugar. Beat to stiff, glossy peaks.
  4. Beat egg yolks with remaining ¾ cup sugar until thick and pale, about 3 minutes. Mix in vanilla and whole milk.
  5. Sift flour, baking powder, and salt into the yolk mixture. Fold gently until just combined.
  6. Fold in whipped egg whites in three additions, using a gentle hand to preserve the air.
  7. Pour batter into prepared pan and spread evenly. Bake 22 to 25 minutes until golden and toothpick comes out clean. Edges should pull slightly from the pan.
  8. Cool cake in pan for 15 minutes. Poke holes all over the surface with a skewer or fork.
  9. Whisk together condensed milk, evaporated milk, heavy cream, and strawberry puree until smooth.
  10. Pour milk soak slowly and evenly over the entire surface of the cake, making sure to reach the edges.
  11. Cover with plastic wrap and refrigerate a minimum of 4 hours, or overnight.
  12. Beat cold heavy cream with powdered sugar and vanilla to firm peaks.
  13. Spread whipped cream over chilled cake. Top with sliced strawberries and whole berries. Dust with powdered sugar. Serve cold.

Nutrition

Calories: 420kcalCarbohydrates: 42gProtein: 9gFat: 24gSaturated Fat: 14gSodium: 190mgFiber: 1gSugar: 33g

Notes

  • Strawberry puree can be made from frozen strawberries (thawed and drained), use fresh strawberries only for the topping garnish.
  • Cake keeps covered in the refrigerator for up to 4 days. Do not freeze once topped with whipped cream.
  • For a spiced variation, add ¼ tsp cinnamon and a pinch of cayenne to the milk soak.
  • The longer the cake chills in the soak, the better, overnight is strongly preferred over the 4-hour minimum.

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