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A slice of strawberry tres leches cake stands on a white plate, showcasing its moist texture and a delicate pink hue from the freeze-dried strawberry powder.

Strawberry Tres Leches Cake

Rebecca Blumer
A light sponge cake soaked with a strawberry-infused three-milk mixture, chilled until velvety, then topped with whipped cream and fresh sliced strawberries.
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Prep Time 30 minutes
Cook Time 20 minutes
Chilling time 3 hours 30 minutes
Total Time 4 hours 20 minutes
Course Dessert
Cuisine Latin American
Servings 12 Servings
Calories 320 kcal

Equipment

  • Blender
  • Fine mesh strainer
  • 9x13-inch Pan
  • Stand mixer
  • Mixing Bowls
  • Whisk
  • Skewer or fork

Ingredients
 

  • 1/2 pound strawberries stems removed
  • 3/4 cup granulated sugar
  • 1 can evaporated milk 12-ounce can
  • 1 1/4 cups whole milk
  • 1/4 cup heavy cream
  • 1 1/2 cup all-purpose flour
  • 1 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 6 large eggs separated
  • 1 cup sugar
  • 1 teaspoon vanilla
  • 1/3 cup milk
  • 1/2 cup heavy cream
  • 1 tablespoon powdered sugar sifted
  • 1 pinch salt
  • 1/2 pound strawberries stems removed and sliced

Instructions
 

Strawberry milk infusion

  • Add the strawberries and granulated sugar to a blender, then let sit until the berries look juicy and softened, about 15 to 30 minutes.
  • Pour in the evaporated milk and whole milk, then blend until completely smooth and pink.
  • Transfer to a container, stir in the heavy cream, then refrigerate so the strawberry puree can steep into the dairy, about 1 hour.
  • Strain the strawberry milk into a measuring cup or a bowl with a spout, pressing gently to move the liquid through while leaving seeds behind.

Mix and build the sponge cake

  • Heat the oven to 350 degrees F, grease a 9x13-inch pan, and set aside.
  • In a large bowl, whisk together the flour, baking powder, and salt.
  • In a stand mixer with the paddle, beat egg yolks and sugar until pale, thick, and doubled in volume (ribbon stage).
  • Mix in the vanilla and milk on low just until combined, then fold the yolk mixture into the flour mixture.
  • Wash and thoroughly dry the bowl, then whip egg whites with the whisk attachment on high to stiff peaks, about 3 to 4 minutes.
  • Fold the egg whites into the batter gently, stopping as soon as you no longer see white streaks.

Bake and cool

  • Pour the batter into the pan and bake for 18 to 20 minutes, then cool completely in the pan before soaking.

Soak, chill, and finish with topping

  • Use a skewer or fork to poke little holes all over the cake’s surface.
  • Slowly pour the strawberry milk mixture over the cake; it will look like a lot, but the sponge will absorb it.
  • Refrigerate for 2 to 3 hours, ideally overnight, so the milk moves evenly through the crumb.
  • Just before serving, whip the heavy cream with sifted powdered sugar until fluffy, then spread on top and finish with sliced strawberries.

Notes

For a silky soak, strain the strawberry milk after steeping. Cool the cake completely before soaking to avoid a mushy crumb. Chill the bowl and whisk for 10 minutes before whipping cream.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.

Nutrition

Calories: 320kcalCarbohydrates: 44gProtein: 8gFat: 12gSaturated Fat: 7gCholesterol: 115mgSodium: 210mgPotassium: 220mgFiber: 1.5gSugar: 32gVitamin A: 350IUVitamin C: 25mgCalcium: 160mgIron: 1.5mg
Keyword sponge cake, strawberry cake, strawberry tres leches cake, tres leches cake
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