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.

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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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 3/4 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.

Notes

For best flavor and texture, refrigerate the cake overnight before serving.

Fold the egg whites gently to keep the sponge light and airy.

Fresh strawberries provide the best texture, but thawed and well-drained frozen strawberries can be used.

Store covered in the refrigerator for up to 3 days.

Do not freeze after soaking, as the texture may change.

Prep Time: 25 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baking
Cuisine: Mexican

Nutrition

Serving Size: 1 slice
Calories: 420 kcal
Sugar: 32 g
Sodium: 190 mg
Fat: 24 g
Saturated Fat: 14 g
Unsaturated Fat: 8 g
Trans Fat: 0.5 g
Carbohydrates: 45 g
Fiber: 1 g
Protein: 9 g
Cholesterol: 165 mg