Latin American desserts like Tres Leches Cake are loved for their soft texture and rich, creamy taste. Evaporated milk, condensed milk, and heavy cream are usually mixed together to make a sweet sauce. Whipped cream and fresh fruit are often added on top.
This Strawberry Tres Leches Cake is a delicious take on the classic. Fresh strawberries are added to the mix, giving the cake a burst of flavor and color while keeping its signature creamy sweetness.
This cake is great for events in the spring and summer, potlucks, or just as a treat for your family. It’s impossible not to enjoy fluffy sponge cake, rich milk syrup, and fresh strawberries together.
Ingredients:
For the Cake:
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 5 large eggs (separated)
- 1 cup granulated sugar (divided)
- 1/2 tsp vanilla extract
- 1/2 cup whole milk
- 1/4 cup unsalted butter, melted
1. Get the cake ready:
Warm the oven up to 175°F (350°F). Use butter and flour to grease or line a 9×13-inch baking dish.
Mix the flour, baking powder, and salt together in a medium-sized bowl using a whisk. Put away.
To make the egg whites light and fluffy, mix them with 1/2 cup of sugar in a large bowl.
Combine the milk, melted butter, vanilla extract, and beat them together until they are well mixed.
Slowly add the flour mixture to the egg yolk mixture while stirring it all together. Put away.
Beat the egg whites with the last 1/2 cup of sugar in a different bowl until stiff peaks form. Make sure not to deflate the mixture as you gently fold the egg whites into the cake batter until they are fully mixed in.
Spread the batter out on top of the baking dish that has been ready. Put it in the oven and bake for 20 to 25 minutes, or until a toothpick stuck in the middle comes out clean. Let the cake cool all the way in the baking dish.
3. Put the Tres Leches in water to soak:
Sweetened condensed milk, heavy cream, and vanilla extract should all be mixed together in a medium-sized bowl using a whisk. Put away. To soak the cake, poke small holes all over the top of the cake with a fork or stick after it has cooled. This will let the milk soak in.
Make sure to cover the whole cake with the tres leches mixture as you pour it over it slowly. Allow the cake to soak up the milk mixture for 30 minutes to an hour, or until it is completely saturated and very moist.
4. Make the topping with whipped cream:
When you put the heavy cream, powdered sugar, and vanilla extract in a big bowl, whip them together until soft peaks form. With a spoon, spread the whipped cream evenly over the cake that has been soaked.
5. Get the strawberry topping ready:
Add the sliced strawberries to a small bowl. If you want to, add sugar and lemon juice. Let them sit for ten to fifteen minutes to let some of their juice out. Spread out the sweetened strawberries on top of the cake’s whipped cream frosting.
Also See: Creamy Mississippi Chicken Enchiladas
6. Put it in the fridge and serve:
Put the cake in the fridge for at least two hours, or better yet, overnight, so that all the flavors can mix and the cake gets extra moist. Cut it up and serve it cold. If you want, you can add more mint leaves or whipped cream as a garnish.
| Nutrient | Amount per Serving |
|---|---|
| Calories | 360 kcal |
| Total Fat | 17g |
| Saturated Fat | 9g |
| Cholesterol | 95mg |
| Sodium | 125mg |
| Total Carbohydrates | 50g |
| Dietary Fiber | 1g |
| Sugars | 36g |
| Protein | 6g |
| Vitamin A | 12% DV |
| Vitamin C | 35% DV |
| Calcium | 8% DV |
| Iron | 6% DV |
Can I make this cake ahead of time?
Yes, this cake tastes better after being chilled for a few hours or overnight, which means you can make it ahead of time and enjoy it later. The cake gets even more moist and the tastes have more time to develop.
Can I use grapes that are frozen?
For the best results, use fresh strawberries. If you must use frozen strawberries, make sure they are completely thawed and drained before adding them to the cake.
Is it possible to make this cake without milk or eggs?
You can use non-dairy products instead of the dairy ones. Instead of heavy cream and whole milk, use almond milk, oat milk, or coconut milk. To finish the cake, use a non-dairy whipped topping.
How long can I keep this cake in the fridge?
The cake can be kept in the fridge for up to three days. Cover it with foil or plastic wrap to keep it from drying out.