Tres Leches Cake Recipe with Strawberries

A slice of Tres Leches cake topped with whipped cream, strawberry halves, and small white flowers on a scalloped plate.

Tres Leches Cake Recipe with Strawberries

Enjoy this tres leches cake, a light, moist, rich vanilla sponge cake topped with fluffy whipped cream and sweet fresh, ripe strawberries. Easy to make ahead for birthdays and holidays.

Course Dessert

Cuisine American, Mexican

Keyword classic tres leches

Prep Time 30

Cook Time 30

Chill Time 4

Total Time 5

Servings

Calories 265kcal

Author Michele Feuerborn

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

Notes

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.

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.

Nutrition