Strawberry Tres Leches Cake

Tres Leches Cake is one of those unforgettable desserts — rich without being heavy, creamy yet light, and perfectly soaked in a luxurious milk mixture. This Strawberry Tres Leches Cake builds on that classic, introducing the sweet-tart freshness of strawberries for a beautiful summer update that’s just as stunning to serve as it is satisfying to eat.

This cake combines an airy sponge, a three-milk soak, and fresh strawberry compote, all layered beneath a crown of pillowy whipped cream. It’s a make-ahead dessert that tastes better the next day — the kind of dish that becomes a signature at your gatherings.

Let’s get baking.

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🛒 Ingredients

For the Cake:

• 1 cup (120g) all-purpose flour
• 1½ tsp baking powder
• ¼ tsp salt
• 5 large eggs, separated
• 1 cup (200g) granulated sugar, divided
• ⅓ cup (80ml) whole milk
• 1 tsp vanilla extract

For the Milk Mixture:

• 1 can (14 oz) sweetened condensed milk
• 1 can (12 oz) evaporated milk
• ½ cup (120ml) heavy cream

For the Strawberry Layer:

• 2½ cups fresh strawberries, finely chopped
• 2 tbsp granulated sugar
• 1 tsp lemon juice

For the Whipped Topping:

• 2 cups (480ml) heavy whipping cream
• 3 tbsp powdered sugar
• 1 tsp pure vanilla extract

Optional Garnish:

• Thin strawberry slices
• Fresh mint leaves

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🧁 Instructions

1. Prepare the Cake Base

Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch glass or ceramic baking dish.

In a medium bowl, sift together the flour, baking powder, and salt. Set aside.

In a large bowl, beat the egg yolks and ¾ cup sugar on high speed for 2 minutes until pale and thick. Stir in the milk and vanilla.

In a separate clean bowl, beat the egg whites until soft peaks form. Gradually add the remaining ¼ cup sugar and beat until stiff peaks form.

Gently fold the yolk mixture into the flour mixture. Then fold in the whipped egg whites until no streaks remain. Pour the batter into the prepared pan and smooth the surface.

Bake for 25–28 minutes or until a toothpick inserted in the center comes out clean. Let the cake cool completely in the pan.

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2. Soak with Tres Leches Mixture

In a large measuring cup, whisk together the condensed milk, evaporated milk, and heavy cream.

Use a fork or wooden skewer to poke holes all over the cooled cake, going deep to ensure the milk mixture penetrates.

Slowly pour the tres leches mixture over the cake, allowing time for it to soak in. Cover and refrigerate for at least 4 hours or overnight for best results.

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3. Make the Strawberry Filling

In a saucepan over medium heat, combine the chopped strawberries, sugar, and lemon juice. Stir occasionally and cook for about 5–7 minutes, until the strawberries break down and form a slightly thick compote.

Allow to cool to room temperature before using.

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4. Prepare the Whipped Cream

In a cold bowl, beat the heavy cream, powdered sugar, and vanilla until medium peaks form. Be careful not to over-whip — you want a light, fluffy texture.

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5. Assemble the Cake

Spread the cooled strawberry compote evenly over the soaked cake.

Top with the whipped cream, smoothing it with an offset spatula. For extra flair, decorate with strawberry slices and mint leaves just before serving.

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💡 Expert Tips

• Use room temperature eggs for the fluffiest sponge.
• Let the cake chill overnight for the deepest flavor and most tender texture.
• If your cake seems to “float” after soaking, don’t worry — it settles perfectly after a few hours.
• Chill your mixing bowl and beaters for easier whipped cream prep.
• Add a splash of rose water or rum to the milk mixture for a sophisticated twist.

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🍽️ Serving Suggestions

• Serve cold with espresso or sweetened iced tea.
• Dust the top lightly with cocoa powder or cinnamon for extra depth.
• Garnish with edible flowers for events and celebrations.
• Add a thin layer of strawberry jam under the compote for even more flavor.

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🔁 Storage & Make-Ahead

• Keep covered in the refrigerator for up to 3 days.
• This cake is best served cold, straight from the fridge.
• Not recommended for freezing after soaking — the texture may break down.

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🔄 Variations

• Tropical Twist: Replace strawberries with mango and pineapple.
• Berry Mix: Use a combination of raspberries, blueberries, and strawberries.
• Chocolate Strawberry: Add a drizzle of melted dark chocolate over the whipped cream.
• Mini Tres Leches Cups: Layer the components in mason jars for single-serve desserts.

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🔢 Nutrition Information (Per Slice – Approx. 12 Servings)

• Calories: 325
• Fat: 20g
• Carbs: 33g
• Protein: 6g
• Sugar: 27g

Note: These values are approximate and can vary based on ingredients used.

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❓ FAQs

Can I make this with frozen strawberries?
Yes, thawed frozen strawberries can be used for the compote. Just drain excess water before cooking.

What if I don’t have evaporated milk?
Use whole milk in its place, but the flavor won’t be as rich.

Can I make this gluten-free?
Yes! Use a gluten-free 1:1 flour blend that contains xanthan gum for best texture.

How long should I soak the cake?
At least 4 hours, but overnight is ideal for the deepest flavor.

Print

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📌 Pinterest Description

Strawberry Tres Leches Cake – Moist sponge cake soaked in a creamy three-milk blend, layered with sweet strawberry compote and topped with fluffy whipped cream. Garnished with fresh strawberries and mint, this make-ahead summer dessert is perfect for gatherings and parties.
✨ Ingredients include: eggs, flour, sweetened condensed milk, strawberries, heavy cream.
📌 Save this easy yet elegant cake for your next summer celebration!
#StrawberryCake #TresLeches #SummerDessert #MakeAheadDesserts #CreamyCakes