12 servings

Strawberry Tres Leches Cake

Recipe by: True Taste Buds

A fluffy sponge cake soaks up a rich three-milk sweet cream mixture topped with mounds of fresh berries. It is perfectly sweet and incredibly refreshing.

★★★★★ 4.76 from 487 votes
PREP TIME 30 mins
COOK TIME 30 mins
TOTAL TIME 60 mins
SERVINGS 12
Strawberry Tres Leches Cake

Ingredients

  • 1 cup all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 5 large eggs, separated
  • 1 cup granulated sugar, divided
  • 1/3 cup whole milk
  • 1 teaspoon vanilla extract
  • 1 (14-ounce) can sweetened condensed milk
  • 1 (12-ounce) can evaporated milk
  • 1/2 cup heavy whipping cream
  • 1/2 cup fresh strawberries, finely diced
  • 2 cups heavy whipping cream, cold
  • 1/4 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 2 cups fresh strawberries, sliced
  • 1/4 cup freeze-dried strawberries, crushed

Instructions

  1. Preheat your oven to 350°F and lightly grease a 9x13-inch baking dish.
  2. Carefully separate your eggs and whip the whites until they form stiff, glossy peaks. This creates the airy lift your cake needs.
  3. Beat the yolks with the remaining sugar until pale yellow, then mix in the milk, vanilla, and strawberry puree.
  4. Sift in your flour mixture and gently fold everything together with a spatula. Fold in the fluffy egg whites in three batches so you do not deflate the batter.
  5. Pour the batter into your prepared pan and bake for 25 to 30 minutes until a toothpick comes out clean. Let the cake cool completely on a wire rack.
  6. Whisk the sweetened condensed milk, evaporated milk, heavy cream, and diced strawberries in a large bowl.
  7. Grab a fork or wooden skewer and poke holes all over the cooled sponge cake. Go all the way down to the bottom.
  8. Slowly pour the three-milk mixture over the entire surface. Make sure to get the edges and corners well saturated.
  9. Cover the pan tightly with plastic wrap and chill in the refrigerator overnight. This chilling time lets the sponge soak up every drop of liquid.
  10. Beat the cold heavy cream, powdered sugar, and vanilla together until stiff peaks form.
  11. Spread the fresh whipped cream evenly over the chilled cake. Garnish generously with fresh sliced strawberries and crushed freeze-dried strawberries right before serving.

Notes

Make sure absolutely no yolk gets into the whites, as fat prevents them from whipping properly. Let the cake cool completely before pouring the milk mixture to avoid mushiness. Overnight refrigeration is non-negotiable for the best texture.

Nutrition

Calories: 380 kcal | Carbohydrates: 45 g | Protein: 7 g | Fat: 20 g | Saturated Fat: 12 g | Cholesterol: 100 mg | Sodium: 150 mg | Fiber: 2 g | Sugar: 35 g