Have you ever made a cake that just felt… flat? Not flat like a pancake, but flat in spirit. It’s just sweet, and that’s it. This recipe is the opposite of that.
We’re going to make a Strawberry Tres Leches Cake that’s so good, you’ll wonder where it’s been all your life. It’s creamy, it’s light, and it’s bursting with fresh strawberry flavor. I’ll walk you through every single step, so you really can’t mess this up.
What You’ll Need
Getting your ingredients ready first is like 90% of the battle. It’s a habit from working in busy kitchens called ‘mise en place,’ which is just a fancy French way of saying “get your stuff together.” It makes everything go so much smoother.
For the Sponge Cake
This cake needs to be airy and light, like a cloud. That’s how it soaks up all the milky goodness without turning into a pile of mush. The separated eggs are the key here.
| Ingredient | Amount |
|---|---|
| All-purpose flour | 1 ½ cups |
| Baking powder | 1 ½ tsp |
| Salt | ½ tsp |
| Large eggs | 5 |
| Granulated sugar | 1 cup, divided |
| Whole milk | ⅓ cup |
| Vanilla extract | 1 tsp |
A quick note: Make sure your eggs are at room temperature. Just leave them on the counter for about 30 minutes before you start. They’ll whip up so much better, I promise.
For the Three-Milk Soak (The “Tres Leches”)
This is where the magic really happens. It’s a sweet, creamy mixture that turns the simple sponge cake into something incredible. Don’t be scared by the amount of liquid; the cake will drink it all up.
| Ingredient | Amount |
|---|---|
| Evaporated milk | 1 can (12 oz) |
| Sweetened condensed milk | 1 can (14 oz) |
| Heavy cream | ½ cup |
| Strawberry puree | ½ cup |
For the strawberry puree, just blend about 1 cup of fresh strawberries until they’re smooth. It adds a whole new layer of flavor that most tres leches cakes are missing.
For the Topping & Garnish
You can’t have a cake without a little something on top. We’re keeping it simple and classic with a light whipped cream and fresh berries. It’s the perfect finish.
| Ingredient | Amount |
|---|---|
| Heavy whipping cream | 2 cups, cold |
| Powdered sugar | ½ cup |
| Vanilla extract | 1 tsp |
| Fresh strawberries | 1 lb, sliced |
Make sure your heavy cream is very cold. I sometimes even pop the mixing bowl and whisk in the freezer for 10-15 minutes. It makes a huge difference.
The Tools for the Job
You don’t need a bunch of fancy equipment for this. Most of this stuff is probably already hiding in your kitchen cabinets.
- A 9×13 inch baking pan (glass or metal is fine)
- An electric mixer (a stand mixer is great, but a hand mixer works too)
- Three medium-sized mixing bowls
- A whisk and a spatula
- Measuring cups and spoons
- A fork or a skewer for poking holes
That’s it. See? Nothing too crazy.
How to Make This Amazing Cake (Step-by-Step)
Alright, let’s get into it. Just follow along, and you’ll be fine. We’ll do this in three main parts: making the cake, mixing the milk, and putting it all together.
H3: Part 1: Making the Sponge Cake
The goal here is a light, airy sponge. The key is whipping the egg whites separately until they form stiff peaks. This is what gives the cake its structure and height.
Step 1: First thing’s first, preheat your oven to 350°F (175°C). Then, grease and flour your 9×13 inch pan. Don’t skip this, or your cake will stick like crazy.
Step 2: 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. This is your dry mix.
Step 3: Now, separate your eggs. Put the egg yolks in a large bowl and the egg whites in another large bowl (preferably the bowl of your stand mixer if you have one). Be super careful not to get any yolk in the whites.
Step 4: Add ¾ cup of the granulated sugar to the bowl with the egg yolks. Beat them together with your mixer on high speed until the mixture is pale yellow and thick. This takes about 2-3 minutes.
Step 5: Pour the milk and vanilla into the yolk mixture. Mix on low speed until it’s just combined. Don’t overdo it.
Step 6: Slowly add the dry flour mixture to the wet yolk mixture. Mix on low speed, but only until you can’t see any more dry flour. Scrape down the sides of the bowl with a spatula to make sure it’s all mixed in. (A few small lumps are okay. Overmixing is the enemy here.)
Step 7: Now for the egg whites. Using clean beaters, beat the egg whites on high speed until they start to get foamy. Then, slowly add the remaining ¼ cup of sugar.
Step 8: Keep beating the egg whites until they form stiff, glossy peaks. You’ll know they’re ready when you can lift the beater out and the peak holds its shape without flopping over. This is the secret to a fluffy cake.
Step 9: Gently fold about one-third of the whipped egg whites into the yolk batter with a spatula. This lightens the batter up. Then, gently fold in the rest of the egg whites until there are no big white streaks left. Be gentle! You want to keep all that air you just whipped in.
Step 10: Pour the batter into your prepared pan and spread it out evenly. Bake for 25-30 minutes. You can test it by inserting a toothpick into the center; if it comes out clean, it’s done.
Step 11: Let the cake cool completely in the pan on a wire rack. This is super important. If you try to add the milk soak to a warm cake, you’ll get a soggy mess. Give it at least an hour.
H3: Part 2: Mixing the Magical Three Milks
While the cake is cooling, you can mix up the liquid gold. This part is super easy.
Step 1: In a medium bowl, whisk together the evaporated milk, sweetened condensed milk, and the ½ cup of heavy cream.
Step 2: Add your strawberry puree to the milk mixture. Whisk it all together until it’s smooth and has a lovely pink color. And that’s it. Your tres leches soak is ready to go.
H3: Part 3: Assembling Your Masterpiece
This is the fun part where everything comes together. Get ready for a little kitchen magic.
Step 1: Once the cake is completely cool, use a fork or a skewer to poke holes all over the top. And I mean all over. Don’t be shy. These little holes are what help the milk soak deep into the cake.
Step 2: Slowly and evenly pour the strawberry milk mixture over the entire cake. It might look like a ton of liquid, but trust me, the cake is thirsty. Pour a little, let it soak in, then pour some more.
Step 3: Cover the pan with plastic wrap and put it in the refrigerator. You need to let it chill for at least 4 hours, but honestly, overnight is even better. This gives the cake time to absorb all that deliciousness.
Step 4: When you’re ready to serve, make the whipped topping. In a large, cold bowl, beat the 2 cups of cold heavy whipping cream with your mixer on high speed.
Step 5: When it starts to thicken, add the powdered sugar and vanilla. Keep beating until stiff peaks form. Don’t walk away, because it can turn into butter if you overbeat it!
Step 6: Spread the whipped cream evenly over the top of the chilled cake. Garnish with your fresh sliced strawberries. You can make it look fancy or just pile them on. No one’s judging.
Step 7: Slice it up and serve it cold. Watch everyone’s eyes light up when they take their first bite.
My Secret Pro-Tips (Don’t Skip These!)
I’ve made this cake more times than I can count, and I’ve learned a few things along the way. These little tricks make a big difference.
- Don’t Overmix the Batter: When you add the flour to the egg yolk mixture, mix it until it’s just combined. Overmixing develops the gluten in the flour, which will make your cake tough and dense instead of light and spongy.
- Be Gentle When Folding: The air you whip into the egg whites is what makes the cake rise. When you fold them into the batter, use a light hand. Cut down the middle with your spatula, scrape along the bottom, and fold it over. It’s a gentle motion, not a stirring motion.
- The Slow Soak is Key: Don’t just dump all the milk on the cake at once. Pour about a third of it, wait a few minutes for it to absorb, then add another third. This helps the cake soak it up evenly without getting a soggy bottom and a dry top.
- Patience is an Ingredient: I know it’s hard to wait, but letting the cake chill overnight really is the best way to go. The flavors get to know each other, and the texture becomes perfect. A 4-hour chill is good, but an overnight chill is great.
Swaps and Fun Variations
This recipe is pretty amazing as is, but it’s also fun to play around with. Here are a few ideas if you’re feeling adventurous.
H3: Ingredient Substitutions
Sometimes you don’t have exactly what the recipe calls for. No worries, here are some easy swaps.
| Instead Of… | You Can Use… | Note |
|---|---|---|
| All-purpose flour | Cake flour | Use 1 ¾ cups |
| Whole milk (in cake) | 2% milk or buttermilk | Buttermilk adds tang |
| Fresh strawberries | Frozen strawberries | Thaw and drain them |
| Heavy cream (in soak) | Whole milk | A little less rich |
H3: Fun Flavor Ideas
- Mango Tres Leches: Swap the strawberry puree for mango puree and garnish with fresh mango slices.
- Chocolate Tres Leches: Add ¼ cup of cocoa powder to your flour mixture and use regular milk soak (no fruit puree). Top with chocolate shavings.
- Coconut Tres Leches: Use coconut cream instead of heavy cream in the milk soak and top with toasted coconut flakes. A splash of rum in the milk soak is also really nice here.
Got Leftovers? Here’s How to Store It
If you somehow have leftovers, storing them is easy. The cake actually gets even better the next day.
Just keep it covered tightly with plastic wrap in the refrigerator. It will stay fresh and delicious for up to 3 days. After that, it can start to get a little too soft, but let’s be honest, it’s probably not going to last that long anyway. I don’t recommend freezing it, as the texture can get a little weird when it thaws.
Let’s Talk Nutrition (A Quick Peek)
This is a celebration cake, not a health food. It’s got sugar, it’s got dairy, and it’s absolutely delicious. Think of it as a treat.
A single slice will have a good amount of calories, mostly from the sugar in the condensed milk and the fat in the heavy cream. But every bite is worth it. It’s all about balance, right?
Answering Your Questions (FAQ)
Here are a few questions I get asked all the time about this cake.
Q1. Why did my cake turn out dense?
Ans: You probably overmixed the batter after adding the flour, or you knocked too much air out of the egg whites when folding them in. Be gentle!
Q2. Can I make this cake ahead of time?
Ans: Yes! It’s actually better when you do. You can bake the cake, soak it, and let it chill overnight. Just wait to add the whipped cream and strawberries until right before you serve.
Q3. My cake seems soggy. What did I do wrong?
Ans: You might have added the milk soak while the cake was still warm. The cake needs to be completely cool to act like a sponge.
Q4. Can I use a different kind of fruit?
Ans: Of course! Peaches, raspberries, or even a mix of berries would be fantastic. Just turn your fruit of choice into a puree for the milk soak.
Wrapping Up
This Strawberry Tres Leches Cake is more than just a dessert; it’s a showstopper. It looks impressive, but as you can see, it’s totally doable, even for a beginner. The steps are simple, and the result is a creamy, dreamy cake that everyone will love.
So give it a try. Don’t be afraid to jump in and make it your own. And when you do, come back and leave a comment below. I’d love to hear how it turned out for you
