Description
Strawberry Tres Leches Cake is a dreamy twist on the beloved Latin American classic, combining a light and airy sponge cake with the rich indulgence of the traditional three-milk soak and the fresh sweetness of juicy strawberries. Every bite is incredibly moist, creamy, and bursting with vibrant strawberry flavor, making it one of the most refreshing desserts you can serve for birthdays, holidays, family gatherings, baby showers, Valentine’s Day, Easter, Mother’s Day, or summer celebrations.
Ingredients
🍰 For the Sponge Cake
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 5 large eggs, separated
- 1 cup granulated sugar, divided
- ⅓ cup whole milk
- 1 teaspoon vanilla extract
🥛 For the Tres Leches Mixture
- 1 can (14 oz) sweetened condensed milk
- 1 can (12 oz) evaporated milk
- 1 cup heavy whipping cream
🍓 For the Strawberry Filling
- 3 cups fresh strawberries, diced
- ⅓ cup granulated sugar
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch
- 2 tablespoons water
🍦 For the Whipped Cream Frosting
- 2 cups heavy whipping cream
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
🍓 For Decoration
- Fresh whole strawberries
- Sliced strawberries
- Powdered sugar
- Strawberry sauce (optional)
- Fresh mint leaves
Instructions
Step 1: Prepare the Cake
Preheat oven to 350°F (175°C).
Grease and line two 8-inch round cake pans or one 9×13-inch baking pan.
In a bowl whisk together:
- Flour
- Baking powder
- Salt
Set aside.
In another bowl beat egg yolks with ¾ cup sugar until pale and fluffy.
Mix in:
- Milk
- Vanilla extract
Gradually fold in the dry ingredients.
In a separate clean bowl beat egg whites until soft peaks form.
Gradually add remaining sugar and continue beating until stiff peaks form.
Carefully fold the egg whites into the batter.
Pour into prepared pans.
Bake for 25–30 minutes, or until a toothpick comes out clean.
Cool completely.
Step 2: Prepare the Strawberry Filling
Combine in a saucepan:
- Diced strawberries
- Sugar
- Lemon juice
Cook over medium heat for 5 minutes.
Mix cornstarch with water.
Add to the strawberries.
Cook another 2–3 minutes until thickened.
Cool completely.
Step 3: Prepare the Three-Milk Mixture
Whisk together:
- Sweetened condensed milk
- Evaporated milk
- Heavy cream
Mix until smooth.
Step 4: Soak the Cake
Using a skewer or fork, poke holes all over the cooled cake layers.
Slowly pour the tres leches mixture over the cakes.
Allow the liquid to absorb gradually.
Cover and refrigerate for at least 4 hours, preferably overnight.
Step 5: Prepare the Whipped Cream Frosting
Beat:
- Heavy whipping cream
- Powdered sugar
- Vanilla extract
Until stiff peaks form.
Do not overbeat.
Step 6: Assemble the Cake
Place the first cake layer on a serving plate.
Spread a layer of whipped cream.
Add half of the strawberry filling.
Place the second cake layer on top.
Frost the top and sides with whipped cream.
Decorate generously with fresh strawberries.
Dust lightly with powdered sugar.
Drizzle with strawberry sauce if desired.
Refrigerate until ready to serve.
Notes
- Use ripe, sweet strawberries for the best flavor.
- Chill the cake overnight for maximum moisture.
- Pour the milk mixture slowly to allow even absorption.
- Do not overmix the sponge batter.
- Use cold heavy cream for stable whipped cream.
- Decorate just before serving for the freshest appearance.
- Prep Time: 35 minutes
- Chilling Time:: 4–8 hours
- Cook Time: 30 minutes
Nutrition
- Calories: 490
- Sugar: 42g
- Sodium: 180mg
- Carbohydrates: 55g
- Protein: 8g