You know those desserts that just stick with you? I had a tres leches cake once at a little family-run spot, and it totally changed my mind about “soggy” cake. It wasn’t soggy at all. It was incredible.
This isn’t just another cake recipe. I’m going to show you how to make a strawberry tres leches that’s so good, you’ll wonder why you ever bought one from a store. We’ll get that light, airy sponge and make sure it soaks up all that milky goodness without falling apart.
Trust me, you can do this. It’s way easier than it looks, and the payoff is huge.
What You’ll Need
Getting your ingredients ready first is, like, the number one rule in any kitchen. It just makes everything go smoother. Here’s a quick look at what we’re working with today.
For the Sponge Cake
This is the base of everything. We need a cake that’s sturdy enough to hold all the milk but still light and fluffy. It’s a bit of a magic trick.
| Ingredient | Amount |
|---|---|
| All-purpose flour | 1½ cups |
| Baking powder | 1½ teaspoons |
| Salt | ½ teaspoon |
| Large eggs | 5 |
| Granulated sugar | 1 cup, divided |
| Whole milk | ⅓ cup |
| Vanilla extract | 1 teaspoon |
For the Three-Milk Soak
This is the “tres leches” part. It sounds fancy, but it’s just three kinds of milk mixed together. This stuff is liquid gold.
| Ingredient | Amount |
|---|---|
| Evaporated milk | 1 can (12 oz) |
| Sweetened condensed milk | 1 can (14 oz) |
| Heavy cream (or whole milk) | ½ cup |
| Dark rum or vanilla extract | 1 tablespoon |
For the Topping & Garnish
You can’t have a strawberry cake without strawberries. The whipped cream topping is simple, and it’s the perfect balance to the sweet, milky cake.
| Ingredient | Amount |
|---|---|
| Heavy whipping cream | 2 cups, very cold |
| Powdered sugar | ½ cup |
| Vanilla extract | 1 teaspoon |
| Fresh strawberries | 1 pound, hulled & sliced |
The Tools for the Job
You don’t need a professional kitchen, but a few key tools will make your life a lot easier. Nothing fancy here, just the basics.
| Tool | Purpose |
|---|---|
| 9×13 inch baking pan | For baking the cake |
| Stand mixer or hand mixer | For whipping eggs & cream |
| Three separate bowls | For dry, yolks, and whites |
| Rubber spatula | For folding the batter |
| Fork or skewer | For poking holes in the cake |
Pro Tips from My Kitchen
I’ve made this cake more times than I can count, and I’ve made a few mistakes along the way. Here are a few things I learned so you don’t have to.
1. Don’t Skip the Egg Separation
I know it’s an extra step, but it’s the most important one. Whipping the egg whites separately and then folding them in is what gives the cake its spongy texture. If you just mix the eggs in whole, you’ll get a dense cake that won’t soak up the milk properly. It’ll be more like a wet pound cake.
2. Poke Holes Like You Mean It
When it’s time to pour the milk soak over the cake, don’t be shy. Use a fork or a wooden skewer and poke holes all over the thing, going almost to the bottom. The more little pathways you create, the more evenly the milk will soak in. Nobody wants a dry patch in their tres leches.
3. Let It Rest. Seriously.
The hardest part of this recipe is waiting. Once you pour the milk over the cake, it needs to sit in the fridge for at least four hours, but overnight is honestly way better. This gives the sponge time to absorb everything without turning to mush. If you rush it, you’ll have a puddle of milk at the bottom of the pan.
Let’s Make This Cake, Step-by-Step
Alright, let’s get our hands dirty. I’ve broken this down into three main parts so it feels less overwhelming. Just focus on one part at a time.
Part 1: Making the Sponge Cake
This part goes pretty fast once you get started. Get your oven preheating to 350°F (175°C) and grease and flour your 9×13 inch pan really well.
Step 1: In a medium bowl, whisk together the flour, baking powder, and salt. Just give it a quick mix to combine everything and set it aside.
Step 2: Separate your 5 eggs. Put the egg whites in the bowl of your stand mixer (or a large bowl if using a hand mixer). Put the egg yolks in a separate large bowl. Be careful not to get any yolk in the whites, or they won’t whip up right.
Step 3: Add ¾ cup of the granulated sugar to the egg yolks. Beat them together on high speed until the mixture is pale yellow and thick. This usually takes about 2-3 minutes.
Step 4: Add the ⅓ cup of milk and 1 teaspoon of vanilla to the yolk mixture. Mix it on low speed until it’s just combined.
Step 5: Pour the flour mixture into the yolk mixture. Mix it on low speed just until you can’t see any more dry flour. Scrape down the sides of the bowl to make sure it’s all mixed in, but don’t overdo it.
Step 6: Now for the whites. Make sure your whisk attachment is super clean. Beat the egg whites on medium-high speed until they start to get foamy.
Step 7: With the mixer still running, slowly sprinkle in the remaining ¼ cup of sugar. Keep beating until the whites form stiff, glossy peaks. (This means when you lift the beater, the peak that forms holds its shape and doesn’t flop over).
Step 8: Take about one-third of the whipped egg whites and gently fold them into the yolk batter with a spatula. This lightens up the batter so it’s easier to mix the rest.
Step 9: Add the rest of the egg whites and gently, gently fold them in until there are no big white streaks left. The key word is fold, not stir. We want to keep all that air you just whipped in.
Step 10: Pour the batter into your prepared pan and spread it out evenly.
Step 11: Bake for 30-35 minutes. You’ll know it’s done when a toothpick inserted into the center comes out clean and the top is a nice golden brown.
Step 12: Let the cake cool in the pan on a wire rack for about 30 minutes. It needs to be warm, but not hot, for the next part.
Part 2: The Milk Soak
While the cake is cooling down a bit, you can whip up the milk mixture. This part is super easy.
Step 1: In a bowl or a large measuring cup with a spout, whisk together the evaporated milk, sweetened condensed milk, and the ½ cup of heavy cream.
Step 2: Stir in the rum or vanilla, whatever you’re using. Mix it all up until it’s smooth.
Step 3: Once the cake has cooled for about 30 minutes, take a fork and poke holes all over the top. Really go for it.
Step 4: Slowly and evenly pour the milk mixture over the entire surface of the warm cake. It might look like a lot of liquid, but the cake will drink it all up. I promise.
Step 5: Cover the pan with plastic wrap and put it in the refrigerator. Let it soak for at least 4 hours, but overnight is truly the best for flavor and texture.
Part 3: Topping and Serving
You’re almost there! This is the fun part where it all comes together.
Step 1: A little while before you’re ready to serve, make the whipped cream. Pour the 2 cups of very cold heavy cream into a chilled mixer bowl.
Step 2: Beat the cream on medium-high speed until it starts to thicken. Then, add the powdered sugar and vanilla.
Step 3: Keep beating until you have medium to stiff peaks. Don’t walk away, because it can turn into butter really fast!
Step 4: Take the cake out of the fridge. Spread the whipped cream evenly over the top of the cake.
Step 5: Arrange the sliced strawberries all over the whipped cream. You can get fancy with a pattern or just pile them on. Cut into squares and serve it cold.
Swaps and Fun Variations
Once you have the basic recipe down, you can totally play around with it.
- Different Milks: If you can’t find evaporated milk, you can just use more whole milk or heavy cream. For a little flavor twist, try using coconut milk or almond milk in the soak. A can of cream of coconut instead of condensed milk is also amazing.
- Fruit Toppings: This cake is great with almost any fruit. Mango, kiwi, peaches, or a mix of berries would be delicious. A drizzle of caramel (cajeta or dulce de leche) is also a classic topping.
- Flavoring the Cake: You can add a little citrus zest, like orange or lime, to the cake batter for a fresh flavor. A little bit of cinnamon also works really well with the milky flavors.
Making This Cake Ahead of Time
This is a great dessert for a party because you basically have to make it ahead.
You can bake the cake, let it cool, and pour the milk soak over it up to two days in advance. Just keep it covered tightly in the fridge. Actually, it gets even better as it sits.
Wait to make the whipped cream and top the cake until right before you plan to serve it. Whipped cream can get a little weepy if it sits for too long.
Dealing with Leftovers
If you happen to have any leftovers, which is a big “if,” storing them is simple.
Just cover the pan tightly with plastic wrap and keep it in the fridge. The cake will stay good for up to 3 days. It might get a little bit softer each day, but it will still be delicious. I don’t recommend freezing this cake; the texture gets weird when it thaws.
Frequently Asked Questions
Here are some questions people always seem to have. Hopefully, this helps!
Q1. Why is my tres leches cake dry?
Ans: You probably didn’t poke enough holes, or you didn’t let it soak long enough. Be generous with the fork-poking and give it at least four hours to absorb all that liquid.
Q2. Can I use a cake mix for the sponge?
Ans: You can, but it won’t be quite the same. A box mix is usually much denser and might not absorb the milk as well, sometimes getting a bit mushy. A homemade sponge is worth the little bit of extra effort.
Q3. Is the cake supposed to be sitting in milk?
Ans: Nope. If there’s a big puddle of milk at the bottom of the pan, it means the cake didn’t absorb it all. This can happen if you cut the soaking time short or if the cake was too dense.
Q4. Can I make this gluten-free?
Ans: Yes, you can. Just swap the all-purpose flour for a good quality measure-for-measure gluten-free flour blend. I’ve had good results with the ones that contain xanthan gum.
Wrapping Up
See? That wasn’t so bad. You made a cake from scratch, soaked it in a glorious milk bath, and topped it with fresh cream and berries. It’s a dessert that always gets a “wow” from people.
The first bite is always the best—the cool, sweet, milky cake with the light cream and the bright strawberry. It’s just so satisfying.
Now it’s your turn. Give it a try, and don’t be afraid to make it your own. Come back and let me know how it went in the comments. I’d love to hear about it or answer any questions you run into along the way. Happy baking.
