Name: Strawberry Tres Leches Cake
Prep time: 25 min
Cook time: 30 min
Total time: 2 h 55 min
Cuisine: Mexican
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 (12-ounce) can evaporated milk; 1 (14-ounce) can sweetened condensed milk; 1/2 cup heavy cream; 2 cups heavy whipping cream; 1/4 cup powdered sugar; 1 teaspoon vanilla extract; 2 cups fresh strawberries, sliced

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Strawberry Tres Leches Cake is a soft and airy vanilla sponge cake that I soak in a rich blend of three milks, then top with freshly whipped cream and sweet, juicy strawberries. I love how the cake becomes incredibly moist without losing its light texture. Every bite melts in my mouth with creamy sweetness and a burst of fresh fruit flavor.

Strawberry Tres Leches Cake

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

1 cup all-purpose flour

1 ½ teaspoons baking powder

¼ teaspoon salt

5 large eggs, separated

1 cup granulated sugar, divided

⅓ cup whole milk

1 teaspoon vanilla extract

1 (12-ounce) can evaporated milk

1 (14-ounce) can sweetened condensed milk

½ cup heavy cream

2 cups heavy whipping cream

¼ cup powdered sugar

1 teaspoon vanilla extract

2 cups fresh strawberries, sliced

Directions

I start by preheating the oven to 350°F (175°C) and greasing a 9x13-inch baking dish.

In a medium bowl, I whisk together the flour, baking powder, and salt. I set it aside while I prepare the wet ingredients.

In a large bowl, I beat the egg yolks with ¾ cup of the sugar until the mixture becomes pale and thick. I stir in the whole milk and vanilla extract. Then I gently fold the dry ingredients into the yolk mixture until just combined.

In a separate clean bowl, I beat the egg whites until soft peaks form. I gradually add the remaining sugar and continue beating until stiff peaks form. I carefully fold the egg whites into the batter in two additions, making sure not to deflate the mixture.

I pour the batter into the prepared baking dish and smooth the top. I bake it for 25–30 minutes, or until a toothpick inserted in the center comes out clean. I let the cake cool completely.

In a bowl, I whisk together the evaporated milk, sweetened condensed milk, and heavy cream. Once the cake has cooled, I poke holes all over it using a fork or skewer. I slowly pour the milk mixture evenly over the cake, allowing it to fully absorb. Then I refrigerate it for at least 2 hours, though I prefer leaving it overnight.

Before serving, I whip the heavy whipping cream with powdered sugar and vanilla extract until soft peaks form. I spread it evenly over the chilled cake and top it with sliced fresh strawberries. I slice and serve it chilled.

Servings and timing

Prep Time: 25 minutes

Cooking Time: 30 minutes

Total Time: 2 hours 55 minutes

Servings: 12 servings

Calories: Approximately 420 kcal per serving

Variations

I sometimes switch up the fruit topping depending on the season. I like using raspberries, blueberries, or a mix of berries for a colorful twist. For a tropical version, I add sliced mango or toasted coconut on top.

If I want a chocolate variation, I replace a small portion of the flour with cocoa powder to create a chocolate sponge base. I also occasionally add a splash of almond extract to the milk mixture for a subtle flavor change.

For an extra indulgent finish, I drizzle strawberry syrup over the whipped cream before adding the fresh fruit.

Storage/Reheating

I store the cake covered in the refrigerator for up to 3 days. Because of the milk mixture and whipped cream topping, I always keep it chilled.

I do not recommend reheating this cake since it is meant to be served cold. If anything, I let it sit at room temperature for about 10–15 minutes before serving to take the chill off slightly.

FAQs

Can I make this cake ahead of time?

Yes, I actually prefer making it a day in advance. I find that the flavors deepen and the texture improves after soaking overnight in the refrigerator.

Why did my cake turn out dense?

If my cake turns out dense, it is usually because I overmixed the batter or deflated the egg whites while folding. I make sure to fold gently and stop mixing once combined.

Can I use frozen strawberries?

I prefer fresh strawberries for the best texture and appearance. If I use frozen ones, I thaw and drain them well to avoid excess moisture on top of the cake.

How do I know when the cake has absorbed enough milk?

I slowly pour the milk mixture and allow it to soak in gradually. If I see pooling on top, I wait a few minutes before adding more. The cake should absorb nearly all of the liquid.

Can I freeze Strawberry Tres Leches Cake?

I do not recommend freezing it once soaked, as the texture can change. If needed, I freeze the plain sponge cake before adding the milk mixture and toppings.

Conclusion

Strawberry Tres Leches Cake is one of my favorite desserts when I want something creamy, light, and refreshing. I love how the soft sponge absorbs the sweet milk mixture, creating a melt-in-my-mouth texture, while the whipped cream and strawberries add the perfect finishing touch. Whether I serve it for a celebration or a simple family dinner, it always impresses and satisfies every sweet craving.

📖 Recipe:

Strawberry Tres Leches Cake

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Author: Cheryl
Total Time: 2 hours 55 minutes
Yield: 12 servings
Diet: Vegetarian

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Description

Strawberry Tres Leches Cake is a light and airy vanilla sponge cake soaked in a rich blend of three milks, then topped with freshly whipped cream and sweet sliced strawberries for a moist, creamy, and refreshing dessert.

Instructions

Preheat the oven to 350°F (175°C) and grease a 9x13-inch baking dish.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large bowl, beat the egg yolks with ¾ cup of the sugar until pale and thick. Stir in the whole milk and vanilla extract.
Gently fold the dry ingredients into the yolk mixture until just combined.
In a separate clean bowl, beat the egg whites until soft peaks form. Gradually add the remaining sugar and beat until stiff peaks form.
Carefully fold the egg whites into the batter in two additions, being careful not to deflate the mixture.
Pour the batter into the prepared baking dish and smooth the top. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean. Let cool completely.
In a bowl, whisk together the evaporated milk, sweetened condensed milk, and heavy cream.
Poke holes all over the cooled cake using a fork or skewer. Slowly pour the milk mixture evenly over the cake, allowing it to absorb fully.
Refrigerate for at least 2 hours, preferably overnight.
Before serving, whip the heavy whipping cream with powdered sugar and vanilla extract until soft peaks form. Spread over the chilled cake.
Top with sliced fresh strawberries, slice, and serve chilled.