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Strawberry Tres Leches Cake

A delightful twist on the classic tres leches cake, featuring fresh strawberries and a light, moist sponge soaked in three milks.

Ingredients

Scale

For the Crust:

  • 1 cup all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 5 large eggs, separated
  • 1 cup granulated sugar, divided
  • 1/3 cup whole milk
  • 1 teaspoon vanilla extract
  • 1 cup fresh strawberries, diced
  • 1 can (14 oz) sweetened condensed milk
  • 1 can (12 oz) evaporated milk
  • 1/2 cup heavy cream
  • 1 cup heavy whipping cream, for topping
  • 2 tablespoons powdered sugar
  • Sliced strawberries for garnish

Instructions

1. Prepare the Crust:

  1. Preheat oven to 350°F (175°C). Grease a 9×13 inch baking dish.
  2. In a bowl, whisk flour, baking powder, and salt. In another bowl, beat egg whites until soft peaks form. Gradually add 1/2 cup sugar and beat until stiff peaks form.
  3. In a separate bowl, beat egg yolks with remaining 1/2 cup sugar until pale. Stir in milk and vanilla. Fold in flour mixture, then gently fold in egg whites and diced strawberries. Pour into prepared dish and bake for 25-30 minutes.
  4. Let cake cool completely. Pierce all over with a fork. Whisk together condensed milk, evaporated milk, and 1/2 cup heavy cream. Slowly pour over cake. Refrigerate at least 4 hours or overnight.
  5. Before serving, whip 1 cup heavy cream with powdered sugar until stiff peaks form. Spread over cake and garnish with sliced strawberries.

Notes

You can customize the seasonings to taste.

  • Author: Olivia Bennett