Print

Strawberry Tres Leches Cake Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.8 from 15 reviews

This delightful Strawberry Tres Leches Cake is a moist and tender sponge cake soaked in a luscious blend of three milks—evaporated milk, sweetened condensed milk, and half and half—then topped with fresh strawberries and lightly sweetened whipped cream. Perfect for make-ahead dessert lovers, it requires an overnight chill to absorb the milky glaze fully and develop its signature rich flavor and texture.

Ingredients

For the Cake:

  • 6 3/4 ounces cake flour (about 1 1/2 cups + 1 tablespoon)
  • 1 teaspoon baking powder
  • 1/2 teaspoon kosher salt
  • 1/2 cup unsalted butter (1 stick), room temperature
  • 8 ounces sugar (1 cup)
  • 5 large eggs, room temperature
  • 1 1/2 teaspoons vanilla extract

For the Glaze:

  • 1 12-ounce can evaporated milk
  • 1 14-ounce can sweetened condensed milk
  • 1 cup half and half

For the Topping:

  • 2 cups chopped or sliced strawberries
  • 2 cups heavy cream
  • 1/4 cup powdered sugar
  • Additional strawberries for garnish

Instructions

  1. Prepare the Pan and Oven: Preheat the oven to 350°F (175°C). Lightly grease and flour a 13″ x 9″ baking pan and set it aside to ensure the cake doesn’t stick after baking.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the cake flour, baking powder, and kosher salt, then set aside for later use.
  3. Cream Butter and Sugar: Using a stand mixer fitted with the paddle attachment, beat the room temperature butter on medium speed until fluffy, about 1 minute. Reduce speed to low and gradually add sugar over about a minute, scraping down the sides of the bowl as necessary to combine thoroughly.
  4. Add Eggs and Vanilla: Add eggs one at a time to the mixture, beating well after each addition until fully incorporated. Then mix in the vanilla extract until combined.
  5. Incorporate Dry Ingredients: Add the flour mixture to the wet ingredients in three additions, mixing just until combined each time. Be sure to scrape down the bowl as needed, but avoid overmixing to keep the batter light.
  6. Transfer and Bake: Pour the batter into the prepared pan and spread evenly. Note that the batter layer will be thin. Bake for 18 to 25 minutes until lightly golden and a thermometer inserted into the center reads 200°F (93°C). The cake typically bakes in about 18-20 minutes.
  7. Cool and Poke Holes: Place the cake on a wire rack and let it cool for 30 minutes. Then, thoroughly poke the top all over with a skewer or fork to allow the glaze to penetrate well.
  8. Cool Completely: Allow the cake to cool fully to room temperature before glazing.
  9. Make the Milk Glaze: In a liquid measuring cup, whisk together the evaporated milk, sweetened condensed milk, and half and half until combined. Slowly pour the mixture evenly over the entire cake, allowing it to soak through the holes you poked earlier.
  10. Refrigerate Overnight: Cover the cake and refrigerate overnight. This resting period lets the cake absorb the glaze fully, resulting in a moist, tender texture.
  11. Add Strawberries and Whipped Cream: The next day, arrange the chopped or sliced strawberries evenly over the soaked cake.
  12. Prepare Whipped Cream: In a mixing bowl, combine the heavy cream, powdered sugar, and vanilla extract. Using a whisk attachment or electric mixer, beat the mixture to stiff peaks.
  13. Top and Chill: Spread or pipe the whipped cream over the strawberries. Chill the cake in the refrigerator until ready to serve. Garnish with additional whole or sliced strawberries as desired for a beautiful presentation.

Notes

  • Store the cake covered in the refrigerator. When thoroughly chilled, the cake cuts into clean squares. If you cut it sooner, the whipped cream may be softer.
  • If you choose to bake the cake in a 10″ round pan instead of the 13″ x 9″ pan, expect a slightly longer baking time by a few minutes.
  • The original recipe provides weight measurements which are more precise if you have a kitchen scale, but approximate volume measurements are also provided here for convenience.
  • The whipped cream is lightly sweetened since the dessert itself is quite sweet. Adjust the powdered sugar to your taste if you prefer a sweeter topping.

Find it online: https://bitezly.com/strawberry-tres-leches-cake/