Description
A delicious, soft, and creamy tres leches cake infused with fresh strawberries — a fruity twist on a Latin classic.
Ingredients
-
For the cake:
-
1 cup all-purpose flour
-
1 tsp baking powder
-
5 large eggs (separated)
-
1 cup granulated sugar (divided)
-
1/3 cup whole milk
-
1 tsp pure vanilla extract
-
-
For the milk soak (tres leches):
-
1 can (12 oz) evaporated milk
-
1 can (14 oz) sweetened condensed milk
-
1/2 cup heavy cream
-
-
For the strawberry layer:
-
1 ½ cups fresh strawberries (hulled & sliced)
-
2 tbsp sugar (optional, if you prefer sweeter fruit)
-
-
For the topping:
-
1 cup heavy whipping cream
-
2 tbsp powdered sugar
-
1 tsp vanilla extract
-
Extra strawberries & mint for garnish
-
Instructions
Preheat your oven to 350°F (175°C). Grease a 9×13″ baking dish. Beat egg yolks with 3/4 cup sugar until pale. Add milk and vanilla, then sift in flour and baking powder.
In a separate bowl, beat the egg whites to soft peaks. Gradually add remaining sugar until glossy. Gently fold into the batter.
Pour batter into your dish and bake for 25–30 minutes. Insert a toothpick — if it comes out clean, you’re golden.
Let the cake cool for 10 minutes. Poke holes across the surface using a fork. Pour the milk mixture evenly. Chill for at least 1 hour to soak fully.
Toss strawberries with sugar (if using) and layer evenly across the soaked cake.
Beat whipping cream, powdered sugar, and vanilla until stiff peaks form. Spread it generously over the strawberry layer.
Top with fresh strawberry slices and mint leaves. Slice, serve, and devour!
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Latin American with a fruity twist
Nutrition
- Serving Size: 1 slice
- Calories: 360
- Sugar: 30g
- Sodium: 10mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 85mg
Keywords: strawberry tres leches cake