Strawberry Tres Leches Cake

This Strawberry Tres Leches Cake is a fresh and fruity twist on a classic Latin American dessert known for its incredibly soft texture and rich milky flavor. The light sponge cake is baked until golden, then soaked in a sweet three milk mixture that transforms it into a melt in your mouth treat. Every bite is perfectly balanced, moist without feeling heavy and sweet without being overwhelming.

What makes this version extra special is the addition of fresh strawberries. Their natural brightness cuts through the richness of the cream and adds a refreshing finish that feels perfect for spring and summer. Topped with a cloud of lightly sweetened whipped cream and a gentle sprinkle of cinnamon, this cake looks just as beautiful as it tastes.

It is also a great make ahead dessert, making it ideal for gatherings, celebrations or whenever you want something impressive without too much effort. The longer it rests, the more flavour it develops as the cake absorbs all the milk mixture. Whether served at a party or enjoyed at home, this strawberry tres leches cake is the kind of dessert people always come back for.

Yield: 12 square pieces

Equipment:

9×11 Baking Dish
Hand Mixer

Prep Time: 20 minutes
Bake Time: 20-25 minutes
Idle Time: 2 hours

Ingredients:

Cake Batter

5 eggs, separate whites and yolks
½ cup white sugar
¾ cup brown sugar
¼ cup milk
2 teaspoons vanilla extract
⅓ cup unsalted browned butter
¼ teaspoon salt
1 ¼ cup cake flour
2 teaspoons baking powder

Milk Mixture

12 oz can evaporated milk
14 oz can sweetened condensed milk
¼ cup milk
1 teaspoon vanilla

Whipped Topping

2 cups heavy cream
⅓ cup powdered sugar
1 teaspoon vanilla
¼ teaspoon salt

Garnish

Cinnamon
Strawberries

Directions:

Preheat the oven to 350 degrees Fahrenheit and prepare a 9×11 baking pan with parchment paper or spray with baking spray.

In a large mixing bowl, add the egg yolks, white sugar and brown sugar. Whisk together until combined.

Then add the vanilla extract, browned butter and milk. Whisk once more until smooth.

Then pour in the dry ingredients of salt, baking powder and cake flour. Fold this together into the batter until completely incorporated. Set aside this batter.

In a separate bowl, add the egg whites separated from earlier. Take a hand mixer and beat on high speed until the whites become a fluffy cloud, for about 10 minutes.

Then transfer the whipped egg whites into the cake batter. Fold together gently until the whites have completely mixed into the batter.

Transfer this batter to the prepared baking dish. Bake in the oven for 20-25 minutes or until a toothpick inserted comes out clean. While the cake is baking, make the milk mixture for the cake to soak in later.

In a bowl add the evaporated milk, sweetened condensed milk and regular milk along with the vanilla. Whisk together thoroughly until all three milks have blended into one.

Once the cake is finished baking, remove from the oven and use a fork to poke small holes all over the tres leches cake.

Now pour the milk mixture slowly over the cake, and it will begin to seep into all the holes in the cake. If the milk puddles, then stop pouring and first allow it to soak into the cake, before continuing to pour the rest. Let the cake sit for 2 hours to soak up all the milk mixture.