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This classic tres leches cake recipe with strawberries, or pastel tres leches con fresas in Spanish, is one of our family’s favorite dessert recipes: a light yet moist, vanilla sponge cake, soaked in three milks, and topped with fluffy whipped cream and fresh berries.
It’s easy to make ahead for birthdays, graduations, quinceañeras, picnics, or church potlucks.
It’s also a fun yet impressive dessert for Mother’s Day, Father’s Day, Cinco de Mayo, and Mexican Independence Day.
And it’s a welcome addition to holiday tables at Easter, Thanksgiving, and Christmas!
Looking for something seasonal? Jump to Seasonal Twists for pumpkin tres leches for Thanksgiving and eggnog tres leches for Christmas.
Table of Contents
What is a Tres Leches Cake?
Tres leches, Spanish for “three milks”, is a traditional Mexican Dessert with vanilla sponge cake soaked in a rich mixture of sweetened condensed milk, evaporated milk, and whole milk, and topped with whipped cream, and sometimes a sprinkle of cinnamon, or garnished with fresh fruit, such as strawberries, raspberries, or peaches, with mint leaves, or edible flowers.
Better Than Costco or H-E-B Tres Leches Cake?
I learned how to make this cake years ago from my neighbor and friend, who showed me how her mom made it in Mexico. So it’s about as authentic as it gets for a home kitchen. It was the best recipe for tres leches cake I ever tasted, including the cakes from Costco or H-E-B. I made sure to save the recipe!
Her cake was perfectly moist without being soggy, and it tasted wonderfully fresh. Making it yourself means you control the quality of everything that goes in, including the baking powder. Be sure yours is fresh, because old baking powder won't help the cake rise.
Her Mom used media crema, but since we couldn’t find it at the time, we used whole milk as a substitute, and it worked great. I have used whole milk ever since because 1) it’s already in the fridge; and 2) it has turned out great every time.
Ingredients for This Tres Leches Cake
Sponge Cake
- Flour – I use all-purpose flour and have always gotten great results.
- Baking Powder – Check the date on your baking powder; if it’s past the expiration date, it may leave you with a dense or flat cake. To test it, stir 1/2 teaspoon into hot water, and it should fizz right away. Then it is okay to use.
- Salt – Don’t leave out the salt. It balances out the sweetness of the cake.
- Eggs – Start with room temperature eggs because they whip to a bigger volume which helps the cake structure. To prep before making the cake, separate the whole eggs, placing the egg yolks in one bowl and the egg whites in another bowl.
- Whole Milk – I use whole milk with excellent results.
- Vanilla Extract – I use Mexican vanilla for its warm, authentic Mexican flavor but you can use the vanilla extract you have on hand.
Tres Leches Mixture
- Sweetened Condensed Milk – This thick, sweet milk provides the body and texture of the mixture.
- Evaporated Milk – adds extra dairy flavor without adding any extra sugar.
- Whole Milk – You can use heavy cream, or media crema, but the whole milk, which most people have on hand, provides excellent results.
Whipped Cream Topping
- Heavy Cream – gives the whipped cream its rich, smooth, velvety texture.
- Powdered Sugar – also called Confectioner’s sugar. When mixed with heavy cream, it adds sweetness, a smooth texture with no grittiness, and includes a touch of cornstarch to add a little structural stability.
- Vanilla Extract – See note for vanilla under sponge cake above.
Garnish
- Fresh Strawberries – Choose ripe but firm berries, and add them just before serving so they stay fresh and don't weep into the whipped cream. A mint leaf, or edible flower adds a nice touch for a pretty presentation.
How To Make Tres Leches Cake
1. Make and Bake The Cake
- Prep the oven and pan: Preheat your oven to 350°F. Grease and lightly flour a 9-by-13-inch baking pan.
- Whisk dry ingredients: In a medium bowl, combine the flour, baking powder, and salt.
- Beat yolks: In a large bowl, beat the egg yolks with 1/2 cup of the granulated sugar until pale and thick. Mix in the whole milk and vanilla extract.
- Combine: Gradually fold the dry ingredients into the egg yolk mixture until just combined.
- Whip whites: In a separate clean bowl, beat the egg whites to soft peaks. Gradually add the remaining 1/4 cup sugar, beating until stiff and glossy peaks form.
- Fold: Gently fold the egg whites into the batter in 2 additions.
- Pour the batter into your prepared pan and spread evenly.
- Bake: Bake for 25-30 minutes until the center springs back and a toothpick comes out clean.
- Cool and poke: Let the cake cool in the pan for 10-15 minutes. Use a fork or wooden skewer to poke holes evenly across the entire surface.
2. Soak With the Tres Leches Mixture
- Whisk the milks: In a small bowl, combine the sweetened condensed milk, evaporated milk, whole milk, and vanilla extract.
- Pour slowly: Slowly pour the milk mixture over the warm cake, making sure it seeps into all the holes.
- Chill: Cover and refrigerate for at least 4 hours (but preferably overnight) until thoroughly chilled and moist.
3. Top and Decorate
- Whip the cream: Place cold heavy whipping cream, powdered sugar, and vanilla extract in a chilled mixing bowl. Beat until medium-stiff peaks form.
- Frost: Spread the whipped cream evenly over the chilled cake.
- Garnish: Just before serving, decorate the top with strawberries and fresh edible flowers or mint leaves.
4. Enjoy!
Savor the luscious, moist vanilla sponge cake with sweet, fluffy whipped topping and fresh, juicy strawberries. You’ll thank me later!
Tips for the Best Tres Leches Cake
- Use Room-temperature eggs: they whip to a bigger volume, which helps the cake maintain its structure.
- Fold the egg whites in gently, in two additions, so the batter keeps its air.
- Use Fresh baking powder: check the date, because old baking powder can leave the cake dense or flat. To test it, stir 1/2 teaspoon into hot water, and it should fizz right away.
- Refrigerate the cake base overnight, before topping with whipped cream or berries, whenever possible for the best flavor and texture.
- Cold Heavy Cream: Make sure the heavy whipping cream is cold before beating for a stable topping.
- Strawberries: Choose ripe but firm berries that hold their shape. Use fresh strawberries for decorating, because frozen ones release more liquid and can make the whipped cream watery.
- Add the fresh strawberries on top close to serving time to keep the whipped cream looking fresh.
- For neat clean slices, chill the cake thoroughly and wipe the knife between cuts.
Seasonal Twists
Once you’ve mastered the classic, try these seasonal tres leches variations.
- Chocolate Tres Leches Cake for Valentine’s Day.
- Strawberry Tres Leches Cupcakes for spring graduation and summer parties.
- Pumpkin Tres Leches Cake for fall or Thanksgiving.
- Eggnog Tres Leches Cake for Christmas.
Storage
Cover the cake base tightly with plastic wrap, and place in an airtight container, then store in the refrigerator for up to 3 days because of the milk mixture and whipped cream topping.
Freezing
Wrap the cake base in plastic wrap and aluminum foil or place in an airtight, freezer safe container, and freeze for up to 3 months. Thaw in the refrigerator.
For the prettiest presentation, add the whipped cream and strawberries just before serving.
Frequently Asked Questions
Absolutely! Making it the day before is ideal because it allows the cake more time to absorb the milk mixture. Add the whipped cream and strawberries the day of serving for the best texture and freshest appearance.
The traditional milk mixture uses a combination of sweetened condensed milk, evaporated milk, and either whole milk.
The cake should be very moist, but should still hold together. An underbaked sponge cake or unevenly distributed milk mixture can cause texture problems. Bake until the center springs back, poke holes across the whole cake, and pour slowly.
You can freeze the cake after soaking it, although the texture may change slightly. For best results, freeze it without the whipped cream and strawberries, thaw it in the refrigerator, and decorate it just before serving.
Up to 3 days in the fridge, covered.
Fresh is best for topping, since frozen release more liquid.
This is common in tres leches, and it's usually fine. A little is normal, but a lot means the cake may need more chilling time, or the tres leches was poured too quickly over the cake.
More Mexican Dessert Recipes
- Arroz Con Leche
- Mexican Caramel Flan
- Gelatina de Mosaica
- Carlota de Limon
- And check out these other Mexican Desserts.
If you try this classic tres leches cake, please leave a 5-star rating in the recipe card and a comment below. And share it with family and friends so everyone can enjoy it!
Recipe
Tres Leches Cake Recipe with Strawberries
Ingredients
Cake
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 5 large eggs separated
- 3/4 cup granulated sugar divided
- 1/3 cup whole milk
- 2 teaspoons vanilla extract
Tres Leches Milk Mixture
- 1 (14 ounce can) sweetened condensed milk
- 1 (12 ounce can) evaporated milk
- 1/2 cup whole milk
- 1 teaspoon vanilla extract
Whipped Cream Topping
- 1 1/2 cups heavy whipping cream cold
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
Fresh Strawberry Topping
- 2 cups fresh strawberries sliced
Instructions
Make the Cake
- Preheat the oven to 350°F. Grease and lightly flour a 9-by-13-inch baking pan.
- In a medium bowl, whisk together the 1 1/2 cups all-purpose flour, 1 1/2 teaspoons baking powder, and 1/4 teaspoon salt.
- In a large bowl, beat the 5 egg yolks with 1/2 cup of the granulated sugar until the mixture becomes pale and thick. Mix in the whole milk and vanilla extract.
- Gradually fold the dry ingredients into the egg yolk mixture until just combined.
- In a separate clean bowl, beat the egg whites until soft peaks form. Gradually add the remaining 1/4 cup granulated sugar and continue beating until stiff, glossy peaks form.
- Gently fold the egg whites into the cake batter in 2 additions, being careful not to deflate the mixture.
- Pour the batter into the prepared pan and spread it evenly. Bake for 25-30 minutes, or until the center springs back lightly when touched and a toothpick inserted in the middle comes out clean.
- Let the cake cool in the pan for 10-15 minutes. Use a fork or wooden skewer to poke holes evenly across the entire surface.
Make the Tres Leches Mixture
- In a small bowl, combine 1 can sweetened condensed milk, 1 can evaporated milk, 1/2 cup whole milk, and 1 teaspoon vanilla extract.
- Slowly pour the milk mixture over the warm cake, distributing it evenly so the liquid can seep into the holes. It may look like a lot of liquid, but the cake will gradually absorb it.
- Cover and refrigerate for at least 4 hours, preferably overnight, to allow the cake to become thoroughly chilled and moist.
Add the Whipped Cream
- Place 1 1/2 cups of the cold heavy whipping cream, 1/4 cup powdered sugar, and 1 teaspoon vanilla extract in a chilled mixing bowl.
- Beat until medium-stiff peaks form and the cream holds its shape. Spread the whipped cream evenly over the chilled cake.
- Decorate with sliced strawberries
Hi, I’m Michele Feuerborn, a home cook with 25+ years experience, and former AllRecipes Allstar, creating bold & easy Southern, Mexican, Tex-Mex, and Instant Pot recipes. Featured in publications like Parade and BuzzFeed. Read More…
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