Name: Strawberry Tres Leches Cake
Prep time: 25 min
Cook time: PT-487033H3M39S
Total time: PT-487033H3M39S
Cuisine: Latin American
Ingredients: [object Object]

Why You’ll Love This Recipe

If you love tres leches cake, you’ll be thrilled with this version that incorporates the fresh, vibrant flavor of strawberries. The moist, milky cake is complemented by a fluffy whipped topping and sweet strawberry slices. The beauty of this cake lies in its simplicity and its ability to stay wonderfully moist for days, making it an ideal dessert for making ahead. It’s a showstopper at any party and will leave your guests coming back for seconds.

Ingredients

For the Cake:

1 ½ cups all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon salt
4 large eggs, separated
1 cup granulated sugar
1 teaspoon vanilla extract
½ cup whole milk
½ cup unsalted butter, melted

For the Tres Leches Soak:

½ cup evaporated milk
½ cup sweetened condensed milk
½ cup whole milk
1 teaspoon vanilla extract

For the Topping:

1 cup heavy whipping cream
2 tablespoons powdered sugar
1 teaspoon vanilla extract
Fresh strawberries, sliced

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

Directions

Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking dish.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a separate large bowl, beat the egg yolks with ¾ cup of granulated sugar until pale and thick. Add the vanilla extract and mix until combined. Gradually fold in the flour mixture, alternating with the milk and melted butter until smooth.
In a separate bowl, beat the egg whites until soft peaks form. Gradually add the remaining ¼ cup of sugar and continue beating until stiff peaks form. Gently fold the egg whites into the cake batter in thirds, being careful not to deflate the mixture.
Pour the batter into the prepared baking dish and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Once the cake is completely cooled, use a fork to poke holes all over the surface of the cake.
In a medium bowl, combine the evaporated milk, sweetened condensed milk, whole milk, and vanilla extract. Slowly pour this milk mixture over the cooled cake, making sure the cake absorbs the liquid. Let the cake absorb the milk for at least 30 minutes, or refrigerate it for a few hours to allow the cake to fully soak.
In the meantime, make the whipped topping. In a large bowl, beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
Once the cake has absorbed the milk mixture, spread the whipped cream over the top. Garnish with fresh sliced strawberries.
Serve chilled and enjoy!

Servings and Timing

This recipe makes about 12 servings. Preparation time is around 25 minutes, baking time is approximately 25-30 minutes, and soaking time can vary depending on how long you let it rest (30 minutes to a few hours). Overall, expect to spend around 2 to 3 hours for preparation, baking, and chilling.

Variations

Mixed Berries: Swap out the strawberries for a mix of fresh berries like blueberries, raspberries, and blackberries for a vibrant twist.
Chocolate Tres Leches: Add cocoa powder to the cake batter for a chocolatey version of this classic dessert.
Coconut Milk: For a tropical flavor, replace one of the milks in the soak with coconut milk for a coconut-infused tres leches cake.
Lemon or Lime: Add lemon or lime zest to the cake batter and soak for a refreshing citrusy twist.

Storage/Reheating

Store any leftover cake in an airtight container in the refrigerator for up to 3-4 days. The cake will continue to absorb the milks, keeping it moist. Do not reheat the cake as it is best served chilled. If you want to store it for longer, you can freeze it by wrapping the cake in plastic wrap and placing it in an airtight container. It can be frozen for up to 2 months. Let it thaw in the fridge before serving.

FAQs

Can I make this cake ahead of time?

Yes, this cake is perfect for making ahead. After soaking, it can be stored in the refrigerator for a day or two. It will only get better as it absorbs the milk mixture and the flavors meld.

Can I use a different type of milk?

Yes, you can substitute whole milk with any type of milk you prefer, such as almond milk or oat milk. However, using whole milk will provide the best creamy texture for the cake.

Can I make this recipe gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free flour blend. Make sure to use one that is a direct substitute for regular flour to maintain the texture of the cake.

Can I freeze the cake?

Yes, you can freeze the cake before adding the whipped topping. Once baked and soaked, allow the cake to cool, then wrap it tightly in plastic wrap and store in a freezer-safe container for up to 2 months. Thaw before serving and add the topping.

How can I make the cake fluffier?

For a lighter and fluffier texture, ensure that the egg whites are beaten to stiff peaks before folding them into the batter. This will help incorporate more air into the cake.

Can I use store-bought whipped cream?

Yes, you can use store-bought whipped cream, but homemade whipped cream will add a fresher, richer flavor that complements the tres leches cake beautifully.

Can I use frozen strawberries?

Fresh strawberries are recommended for the best texture and flavor, but frozen strawberries can be used as a substitute. Just make sure to thaw and drain any excess moisture before garnishing the cake.

How can I make the cake more colorful?

In addition to fresh strawberries, you can also use colored sprinkles, edible flowers, or other vibrant fruits like kiwi or mango for a colorful look.

Why did my cake turn out soggy?

If the cake is too soggy, it may have absorbed too much liquid. Make sure to pour the milk mixture slowly over the cake and let it absorb gradually. You can also try reducing the amount of milk in the soak slightly.

How do I prevent the whipped cream from deflating?

To prevent the whipped cream from deflating, make sure the cream is very cold before whipping, and be careful not to overbeat it. Once the whipped cream is stiff, gently spread it on top of the cake.

Conclusion

Strawberry Tres Leches Cake is a luscious, flavorful dessert that combines the creamy, moist qualities of the classic tres leches cake with the sweet, refreshing taste of strawberries. Whether you’re hosting a celebration or enjoying a quiet evening, this cake is sure to become a favorite. Its perfect balance of textures and flavors will leave everyone asking for the recipe.