Go Back
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.
Print Recipe Pin Recipe
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.
Keyword sponge cake, strawberry cake, strawberry tres leches cake, tres leches cake