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Tres Leches Cake Recipe: Easy Homemade Strawberry Topping

Tres Leches Cake with Strawberry Topping - featured image
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This Tres Leches Cake is a tender, airy sponge soaked in a trio of milks and topped with a glossy homemade strawberry sauce and whipped cream. It’s a nostalgic, crowd-pleasing dessert perfect for celebrations or cozy nights in.

Ingredients

Scale
  • 1 cup cake flour
  • 1/2 cup all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon fine sea salt
  • 5 large eggs, room temperature (separated)
  • 1 cup granulated sugar (divided)
  • 1/3 cup whole milk
  • 1 teaspoon pure vanilla extract
  • 1 cup evaporated milk
  • 1 cup sweetened condensed milk
  • 1 cup heavy cream (or half-and-half)
  • 2 cups fresh strawberries, hulled and sliced
  • 1/4 cup granulated sugar (for topping)
  • 1 tablespoon lemon juice
  • 1/2 teaspoon vanilla extract (for topping)
  • 1 cup heavy cream, chilled (for whipped cream)
  • 2 tablespoons powdered sugar
  • 1/2 teaspoon vanilla extract (for whipped cream)
  • Extra strawberries, whole or halved (optional garnish)
  • Fresh mint leaves (optional garnish)
  • Toasted coconut flakes (optional garnish)

Instructions

  1. Preheat oven to 350°F (175°C). Lightly grease a 9×13-inch baking pan with butter or nonstick spray. Line with parchment paper for easy removal if desired.
  2. In a medium bowl, whisk together cake flour, all-purpose flour, baking powder, and salt. Set aside.
  3. In a large mixing bowl, beat egg yolks with 3/4 cup sugar until pale and creamy (2-3 minutes). Add milk and vanilla extract; mix until just combined.
  4. In a separate clean bowl, beat egg whites until soft peaks form. Gradually add remaining 1/4 cup sugar and continue whipping until stiff peaks hold (3-4 minutes).
  5. Gently fold dry ingredients into egg yolk mixture until just combined. Carefully fold in whipped egg whites in two batches using a rubber spatula. Do not overmix.
  6. Pour batter into prepared pan and smooth the top. Bake for 25-30 minutes, or until golden, springs back when touched, and a toothpick comes out clean.
  7. Let cake cool in pan for 10 minutes, then poke holes all over with a fork or skewer (about every inch). Let cool completely, about 30 more minutes.
  8. In a pitcher, whisk together evaporated milk, sweetened condensed milk, and heavy cream. Slowly pour mixture over cooled cake, letting it seep in. Refrigerate for at least 2 hours (overnight is best).
  9. In a small saucepan, combine sliced strawberries, sugar, lemon juice, and vanilla. Cook over medium heat, stirring occasionally, until strawberries are soft and syrupy (8-10 minutes). Let cool.
  10. In a cold bowl, beat heavy cream with powdered sugar and vanilla until soft peaks form. Do not overwhip.
  11. Spread whipped cream evenly over soaked cake. Spoon strawberry topping over cream, letting some syrup drip down the sides. Garnish with extra strawberries and mint if desired.
  12. Chill for 30 minutes before serving for clean slices and maximum flavor. Enjoy!

Notes

For best results, use room temperature eggs and milk. Sift flour for a lump-free sponge. Chill cake overnight for optimal texture and flavor. Adjust sugar in strawberry topping to taste. For gluten-free or dairy-free, substitute as needed. Wipe knife between slices for neat presentation.

Nutrition

Keywords: Tres Leches Cake, Strawberry Topping, Mexican Dessert, Sponge Cake, Party Cake, Easy Cake Recipe, Whipped Cream, Summer Dessert, Potluck, Birthday Cake

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