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A luscious square strawberry tres leches cake in a white dish, topped with whipped cream, fresh sliced strawberries, and red sprinkles.
Daniel

Ultimate Strawberry Tres Leches Cake

An incredibly moist and decadent cake soaked in a sweet, creamy strawberry milk mixture and topped with light whipped cream and fresh berries. This strawberry tres leches cake is a stunning dessert perfect for any celebration.
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Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Servings: 12 servings
Course: Dessert
Cuisine: Latin American, Mexican
Calories: 452
Ingredients Equipment Method Notes

Ingredients
  

For the Sponge Cake
  • 1.5 cups all-purpose flour sifted
  • 2 tsp baking powder
  • 0.5 tsp salt
  • 5 large eggs separated, at room temperature
  • 1 cup granulated sugar divided
  • 0.33 cup whole milk at room temperature
  • 1 tsp vanilla extract
For the Strawberry Milk Soak
  • 1 cup fresh strawberries hulled and roughly chopped
  • 1 can (12 oz) evaporated milk
  • 1 can (14 oz) sweetened condensed milk
  • 0.5 cup heavy whipping cream
  • 1 tsp vanilla extract
For the Whipped Cream Topping
  • 2 cups heavy whipping cream cold
  • 0.5 cup powdered sugar sifted
  • 1 tsp vanilla extract
  • 1 lb fresh strawberries hulled and sliced, for garnish

Equipment

  • 9x13-inch Baking Pan
  • Stand mixer or hand mixer
  • Large Mixing Bowl
  • Medium mixing bowl
  • Blender or Food Processor
  • Spatula
  • Skewer or fork

Method
 

Prepare the Sponge Cake
  1. Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
  2. In a medium bowl, whisk together the sifted flour, baking powder, and salt. Set aside.
  3. In a large, clean bowl using a stand mixer or hand mixer with the whisk attachment, beat the 5 egg whites on medium-high speed until foamy. Gradually add 1/2 cup of the granulated sugar and continue to beat until stiff, glossy peaks form. Transfer the meringue to another bowl.
  4. In the same mixer bowl (no need to clean it), beat the 5 egg yolks with the remaining 1/2 cup of granulated sugar on high speed until the mixture is thick and pale yellow, about 3-4 minutes. Beat in the whole milk and 1 tsp of vanilla extract.
  5. Add the dry ingredients to the egg yolk mixture and mix on low speed just until combined. Do not overmix.
  6. Gently fold the egg whites into the batter in three additions using a spatula. Be careful not to deflate the batter. The goal is to keep it light and airy.
  7. Pour the batter into the prepared baking pan and spread evenly. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely in the pan on a wire rack.
Make the Strawberry Milk Soak & Assemble
  1. While the cake cools, prepare the milk soak. In a blender or food processor, combine the 1 cup of fresh strawberries with the evaporated milk. Blend until completely smooth.
  2. Pour the strawberry-evaporated milk mixture into a bowl. Whisk in the sweetened condensed milk, 1/2 cup heavy cream, and 1 tsp vanilla extract until well combined.
  3. Once the cake is completely cool, use a fork or skewer to poke holes all over the top of the cake. This helps it absorb the milk mixture.
  4. Slowly and evenly pour the strawberry milk soak over the entire cake. The cake will absorb it all. Cover the pan with plastic wrap and refrigerate for at least 4 hours, or preferably overnight.
Prepare the Topping and Serve
  1. Just before serving, make the whipped cream. In a large, chilled bowl, beat the 2 cups of cold heavy whipping cream, 1/2 cup of powdered sugar, and 1 tsp of vanilla extract with a mixer on medium-high speed until stiff peaks form.
  2. Spread the whipped cream evenly over the top of the chilled, soaked cake.
  3. Garnish generously with fresh sliced strawberries. Slice and serve cold.

Notes

Tips for Success:
- Ensure your eggs and milk are at room temperature for a lighter, fluffier cake texture.
- Do not overmix the cake batter after adding the flour or when folding in the egg whites, as this can result in a dense cake.
- Chilling is crucial! Letting the cake soak overnight yields the best flavor and texture.
Storage:
Keep the cake refrigerated, covered tightly. It is best enjoyed within 3 days.