Strawberry Tres Leches Cake Recipe
This strstrawberry tres leches cake recipe delivers a rich, creamy sweetness that melts gently in the mouth, balanced by the bright, fresh flavor of ripe strawberries.The sponge cake absorbs the milk mixture fully, creating a soft, moist texture that feels luxurious with every bite. Traditionally, tres leches cake comes from Latin America, where it has been enjoyed as a festive dessert for generations.
Equipment
- 9×13 inch baking pan
- Mixing bowls (small and large)
- Electric mixer or whisk
- Blender or food processor
- Spatula
- Saucepan
- Fine mesh strainer
- Measuring cups and spoons
Ingredients
Tres Leches Sponge Cake
- 5 large eggs
- 1 ½ cups all-purpose flour
- ½ cup 1 stick unsalted butter, melted
- 1 cup granulated sugar
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- ½ teaspoon salt
Strawberry Milk Soak
- 1/4 cup heavy cream
- 1 12-ounce can evaporated milk
- 1 1/4 cups whole milk
- ½ pound fresh strawberries stems removed
- 3/4 cup granulated sugar
Strawberry Whipped Topping
- 1/3 cup pureed strawberries
- 2 cups heavy cream
- 1 teaspoon vanilla extract
- 2/3 cup powdered sugar
- ½ teaspoon salt
Instructions
Step 1: Preheat and Prepare Pan
- Set your oven to 350°F (175°C). Grease a 9×13-inch baking pan with butter or oil and lightly sprinkle it with flour to prevent sticking.
Step 2: Make the Sponge Cake
- In a large mixing bowl, beat the eggs and sugar together until the mixture is pale and fluffy. Stir in the vanilla extract. Gradually fold in the flour, baking powder, and salt. Once the dry ingredients are combined, gently fold in the softened butter until the batter is smooth and uniform.
Step 3: Bake the Cake
- Pour the batter into the prepared pan and spread it evenly. Bake for 30–35 minutes. To check doneness, insert a toothpick in the center; it should come out clean. Remove the cake from the oven and allow it to cool completely on a wire rack.
Step 4: Prepare the Strawberry Milk
- Place the strawberries and sugar in a blender and blend until smooth. In a saucepan, combine the heavy cream, evaporated milk, and whole milk. Warm the mixture over low heat, then stir in the strawberry puree. Remove from heat and let it cool slightly.
Step 5: Soak the Cake
- Once the cake has cooled, poke small holes all over the surface with a fork or skewer. Slowly pour the strawberry milk mixture over the cake, letting it absorb completely. Cover and refrigerate for at least 2 hours, or overnight for best results.
Step 6: Make the Strawberry Whipped Topping
- In a large bowl, beat the heavy cream, powdered sugar, vanilla extract, salt, and pureed strawberries with an electric mixer. Continue until soft peaks form.
Step 7: Assemble and Serve the Cake
- Spread the strawberry whipped topping evenly over the soaked cake. Decorate with fresh strawberries. Cut into squares and serve chilled.