Strawberry Tres Leches Cake
Some desserts are just in a league of their own, you know? Tres Leches is one of them—a cake that’s somehow both ridiculously rich and light as a cloud.
But then you introduce fresh strawberries to the mix. And everything changes.
This isn’t just a cake anymore; it’s an event. It’s the showstopper you bring to the cookout that has everyone quietly, desperately hoping for the recipe. The sponge itself is impossibly airy, basically a perfect delivery system for the three-milk soak we’ve kicked up with a bit of strawberry. To top it off? We’re ditching the plain stuff for a dreamy strawberry whipped cream and a pile of fresh berries. If you’re trying to make something people will talk about for weeks, this is it.
What You’ll Need
For the Sponge Cake:
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- 5 large eggs, separated
- 1 cup granulated sugar, divided
- ⅓ cup whole milk
- 1 teaspoon pure vanilla extract
For the Strawberry Milk Soak:
- 1 (12-ounce) can evaporated milk
- 1 (14-ounce) can sweetened condensed milk
- 1 cup heavy cream or whole milk
- ½ cup strawberry puree (strained, from about 1 cup berries)
For the Strawberry Whipped Cream Topping:
- 2 cups cold heavy whipping cream
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- ⅓ cup chilled strawberry puree
- 2 cups fresh strawberries, sliced for garnish
Tools Required
You don’t need a fancy setup, but the right gear makes this whole process way smoother. Trust me on this.
| Tool | Why It’s Important |
|---|---|
| 9×13-inch Baking Pan | Glass or light metal works best. |
| Electric Mixer | A must for fluffy egg whites. |
| 3 Large Mixing Bowls | Keeps your station organized. |
| Spatula | For gentle folding. Don’t skip this. |
| Fork or Skewer | For poking holes. Go wild. |
| Blender | For making the strawberry puree. |
| Fine-Mesh Sieve | Gets rid of seeds for a smooth soak. |
How to Make This Thing: Step-by-Step
Just follow along. We’ll bake the cake, prep the soak, let it all meld together, and then finish it off.
Step 1: Get the Sponge Cake Right
1. Prep the Oven & Pan: Fire up your oven to 350°F (175°C). Grease and flour a 9×13-inch pan like your life depends on it. Sticking is the enemy.
2. Dry Ingredients: In one bowl, just whisk the flour, baking powder, and salt together. Set it aside.
3. The Yolks: With your mixer, beat the 5 egg yolks with ¾ cup of the sugar until it’s thick, pale, and falls off the beater in a ribbon. This takes a few minutes. Then mix in the milk and vanilla.
4. The Whites: In a totally clean bowl, beat the 5 egg whites until they get foamy. Slowly add the last ¼ cup of sugar and whip on high until you get stiff, glossy peaks. The kind that defy gravity.
5. Combine (Gently!): Fold a third of the egg whites into the yolk mix to lighten it. Then, add the rest of the whites and the flour mix in a couple of batches. Fold, don’t stir. Overmixing now will kill your fluffy cake dreams.
6. Bake It: Pour the batter into your pan, spread it out, and bake for 30-35 minutes. A toothpick stuck in the center should come out clean. Let it cool in the pan for at least half an hour. Don’t even think about taking it out.
Step 2: Mix the Strawberry Milk Soak
1. Make the Puree: While the cake does its thing, blend about 1 ½ cups of strawberries until smooth. Push it through a sieve to get the seeds out—it’s worth the extra step for a non-seedy soak.
2. Mix the Milks: In a bowl, whisk together the evaporated milk, sweetened condensed milk, heavy cream, and ½ cup of that silky strawberry puree.
Step 3: Soak the Cake
1. Poke Holes: Once the cake is mostly cool, grab a fork and poke holes all over the top. Don’t be shy. More holes mean more milky goodness gets absorbed.
2. Pour It Over: Slowly pour that strawberry milk mixture all over the cake. It’ll look like way too much liquid. It’s not. Have faith.
3. Let It Chill: Cover the pan and stick it in the fridge for at least 4 hours. Honestly, overnight is even better. This is where the magic happens.
Step 4: Top It and Serve It Up
1. Make the Cream: When you’re ready to serve, whip the cold heavy cream, powdered sugar, and vanilla until soft peaks form. A cold bowl helps a ton here.
2. Add More Strawberry: Gently fold in the last ⅓ cup of chilled strawberry puree. You can mix it completely or leave it streaky for a cool look.
3. Garnish and Go: Spread the whipped cream over the chilled cake. Pile on the sliced fresh strawberries. Make it look amazing.
4. Serve: Cut a slice and get ready for the compliments to roll in.
A Few Tips I’ve Learned
Don’t Wreck Your Batter
The air in those egg whites is what makes the cake light. When you fold everything together, be gentle. Stop as soon as the flour streaks are gone. A dense cake is a sad cake that won’t soak up the milk.
The Chill Is Not Optional
I know, waiting is the worst. But the cake absolutely needs to chill for hours. It lets the sponge drink up all that liquid and become something spectacular. Overnight is the gold standard.
Cold on Cold on Cold
For the whipped cream, everything needs to be cold. Your cream, your bowl, your whisk. Pop the bowl and beaters in the freezer for 15 minutes beforehand. It makes a huge difference for a stable, fluffy topping.
Swaps and Ideas
This recipe is pretty solid, but feel free to play around with it.
- Other Fruits: Mango or passion fruit puree would be amazing for a tropical vibe. Peach would be killer in the summer.
- Dairy-Free: You can pull this off. Use full-fat coconut milk, coconut condensed milk, and oat milk for the soak. Whipped coconut cream for the top.
- A Little Spice: A ½ teaspoon of cinnamon in the flour adds a nice warmth that goes surprisingly well with the berries.
Making It Ahead of Time
This is a fantastic dessert for a party because you do most of the work beforehand.
You can bake the cake a day or two early. The night before you plan to serve it, pour the soak over and let it chill. Then, right before it’s go-time, all you have to do is whip the cream and pile on the berries.
Leftovers & Storage
If you somehow have leftovers, they need to be stored in the fridge, covered tightly. It’ll be great for up to 4 days—some swear it’s even better on day two. Just don’t freeze it. The texture gets weird and watery when it thaws. A real tragedy.
Frequently Asked Questions
Q1. My cake didn’t absorb all the milk. What gives?
Ans: Usually two culprits here. Either the cake was too dense (from overmixing), or you didn’t poke enough holes. Be aggressive with that fork!
Q2. Why is my cake so soggy?
Ans: It’s supposed to be wet, but not a swimming pool. This usually means it just needed more time to chill and absorb. Patience is key.
Q3. Can I just use a cake mix?
Ans: You could, but it’s not the same. A real sponge cake is built to handle this kind of soaking without turning to mush. If you must, use a sturdy white or yellow cake mix.
Q4. Can I use frozen strawberries for the topping?
Ans: For the puree, frozen berries are fine. For the garnish on top? Absolutely not. They get soft and watery when thawed and will ruin your beautiful cream topping. Stick with fresh.
So, There You Have It
This is the one. A dessert that takes a classic and makes it feel fresh and new. It’s creamy, fruity, and just plain wonderful without ever feeling too heavy.
I really hope you give it a try. It’s a blast to make and even better to share. If you do, drop a comment. I’d love to hear how it turned out.
