Description
This Strawberry Tres Leches Cake recipe is a dreamy, moist sponge cake soaked in a rich blend of three milks, topped with fluffy whipped cream and fresh strawberries. Perfect for spring and summer desserts, parties, or any time you’re craving a fruity and creamy treat.
Ingredients
1 cup all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
5 large eggs
1 cup granulated sugar
1/3 cup whole milk
1 teaspoon vanilla extract
1 can (12 oz) evaporated milk
1 can (14 oz) sweetened condensed milk
1/4 cup heavy cream
2 cups heavy whipping cream
1/4 cup powdered sugar
2 cups fresh strawberries, hulled and sliced
Instructions
1. Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking dish.
2. In a bowl, whisk flour, baking powder, and salt.
3. In another bowl, beat eggs and granulated sugar until thick and pale.
4. Gently fold the flour mixture into the egg mixture, then add milk and vanilla.
5. Pour the batter into the baking dish and bake for 25-30 minutes, until golden and a toothpick comes out clean.
6. Cool the cake slightly, then poke holes all over the top using a fork.
7. Mix evaporated milk, sweetened condensed milk, and 1/4 cup heavy cream. Pour slowly over the cake.
8. Cover and refrigerate for at least 4 hours or overnight.
9. Whip the 2 cups heavy cream with powdered sugar until soft peaks form.
10. Spread whipped cream over the chilled cake.
11. Top with sliced strawberries just before serving.
Notes
This cake gets better as it chills overnight.
You can substitute other berries or even a berry compote on top.
Whipped topping should be added just before serving for best texture.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Latin American
Nutrition
- Serving Size: 1 slice
- Calories: 385
- Sugar: 34g
- Sodium: 95mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 115mg