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Tres Leches Cake with Whipped Cream and Strawberries

A classic Latin American dessert featuring a light sponge cake soaked in three milks, topped with fluffy whipped cream and fresh strawberries.

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 can (12 oz) evaporated milk
  • 1 can (14 oz) sweetened condensed milk
  • 1/2 cup heavy cream
  • 2 cups heavy whipping cream
  • 1/4 cup powdered sugar
  • 2 cups fresh strawberries, sliced

Instructions

1. Prepare the Crust:

  1. Preheat oven to 350°F. Grease a 9×13 inch baking pan. Whisk together flour, baking powder, and salt in a bowl.
  2. Beat egg yolks with 3/4 cup sugar until pale yellow. Stir in milk and vanilla. Fold in flour mixture.
  3. Beat egg whites until soft peaks form. Gradually add remaining 1/4 cup sugar and beat until stiff peaks form. Gently fold into batter.
  4. Pour batter into prepared pan. Bake for 25-30 minutes until golden and springy. Let cool completely.
  5. Whisk together evaporated milk, condensed milk, and 1/2 cup heavy cream. Poke holes all over cake with a fork. Slowly pour milk mixture over cake, allowing it to absorb.
  6. Refrigerate cake for at least 4 hours or overnight. Before serving, whip 2 cups heavy cream with powdered sugar until stiff peaks form. Spread over cake and top with sliced strawberries.

Notes

You can customize the seasonings to taste.

  • Author: Olivia Bennett