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Angled photo of Strawberry Tres Leches Cake.

Strawberry Tres Leches Cake

Dalya Rubin
Every bite of this Strawberry Tres Leches Cake is so, so delicious. Made with a light, spongy vanilla cake, then filled with homemade strawberry milk and topped with whipped cream and fresh strawberries, this cake is simple yet impressive. It's truly perfect for any occasion!
5 from 9 votes
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Prep Time 45 minutes
Cook Time 23 minutes
Chill Time 2 hours
Total Time 3 hours 8 minutes
Course Dessert
Cuisine American, Mexican
Servings 12 Servings
Calories 376 kcal

Ingredients
  

For The Cake

  • 1 3/4 cups all-purpose flour spooned and leveled
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 6 large eggs separated
  • 2 teaspoons vanilla extract
  • 1 1/4 cups granulated sugar
  • 1/2 cup whole milk

For The Strawberry Milk

  • 1/2 pound strawberries stems removed and quartered (about 8 strawberries; 1 heaping cup once chopped)
  • 3/4 cup granulated sugar
  • 1 1/2 cups whole milk
  • 1 cup canned evaporated milk
  • 1/2 cup heavy whipping cream

For The Topping

  • 1 1/2 cups heavy whipping cream
  • 1/4 cup confectioners sugar
  • 1 teaspoon pure vanilla extract
  • 1/2 pound strawberries about 8 strawberries

Instructions
 

Make The Cake

  • Preheat the oven to 350°F and line the bottom of a 9”x13” pan with parchment paper, leaving an overhang on two sides for easy removal.
  • In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
  • In a large bowl, whisk the egg yolks, vanilla and sugar until lightened and pale in color, about 3-5 minutes.
  • In a bowl of a stand mixer fitted with a whisk attachment (or using a handheld mixer with whisk beater) beat the egg whites until stiff peaks form, about 3-5 minutes. Set aside.
  • To the yolk-sugar mixture, add the dry ingredients & milk and mix together until just combined, about 15-20 seconds, just until some streaks remain.
  • Whisk 1 cup of the whipped egg whites into the cake batter, to help loosen the batter.
  • Fold the remaining whipped egg whites into the cake batter just until combined and no streaks remain.
  • Transfer the batter to the pan and spread into an even layer.
  • Bake for 20-23 minutes or until a toothpick inserted into the center comes out clean.
  • Allow the cake to cool completely on a wire rack for about 1 hour before proceeding.

Make The Strawberry Milk

  • Place chopped strawberries, sugar and whole milk in a blender and blend until smooth.
  • Strain the mixer through a fine mesh sieve into a large bowl. *Don’t be tempted to push any thickened milk or strawberry remnants through the sieve, since we ONLY want to keep the super smooth strawberry milk mixture.
  • Mix in the evaporated milk and heavy whipping cream.

Assemble The Cake

  • Poke holes all over the top of the cooled cake with a fork.
  • Slowly, pour the strained milk mixture over the cake in two batches, giving the liquid some time to seep into the cake.
  • Refrigerate cake for 2-3 hours.

Add The Topping

  • Place heavy cream, confectioners sugar and vanilla in a stand mixer and whip with a whisk attachment for 3-5 minutes until light and fluffy and stiff peaks form.
  • Chop the strawberries into small cubes. Mash half of them so some of their juices release and they’re still a bit chunky. Fold the mashed strawberries into the whipped cream. Save the other half of chopped strawberries as garnish on the top of the cake.
  • Spread the whipped cream over the chilled cake and decorate with remaining chopped strawberries. Enjoy!

Nutrition

Calories: 376kcal
Keyword Strawberry Tres Leches Cake
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