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a piece of strawberry tres leches cake plated with fresh strawberries
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Strawberry Tres Leches Cake

My recipe for Strawberry Tres Leches Cake includes a homemade sponge cake, three milks and three different types of strawberries.
Course Dessert
Cuisine Mexican
Keyword strawberry tres leches, strawberry tres leches cake, strawberry tres leches cake recipe, tres leches cake
Prep Time 1 hour
Cook Time 30 minutes
Chill Time 2 hours
Servings 12
Calories 388kcal
Author Jill McOwen

Equipment

  • 1 Stand Mixer
  • 1 Hand Mixer

Ingredients

Strawberries

  • 1 cup frozen strawberries
  • 1 oz freeze dried strawberries
  • 1/2 cup fresh strawberries

Cake

  • 1 cup flour
  • 1 1/2 tsp baking powder
  • 1/4 tsp salt
  • 5 large eggs separated
  • 1 cup sugar
  • 3 tbsp strawberry purée
  • 2 tbsp whole milk
  • 1 tsp vanilla extract

Milk Mixture

  • 12 oz evaporated milk
  • 14 oz sweetened condensed milk
  • 2 tbsp whole milk
  • 2 tbsp strawberry purée

Whipped Cream Frosting

  • 1 cup heavy cream
  • 1/2 cup confectioners sugar
  • 1/4 cup freeze dried strawberries

Instructions

Strawberries

  • Prepare the strawberries and set aside.
    Microwave the frozen strawberries until softened. Press through a metal strainer to remove the seeds.
    Grind the freeze dried strawberries in a food processor until a powder is formed.
    Clean, remove the stems and slice the fresh strawberries for garnish.

Cake

  • Preheat the oven to 350 degrees F.
    Separate the eggs. Beat the egg whites and 1/4 cup of the granulated sugar on high until glossy stiff peaks are formed, like a meringue. Set aside.
    Beat together the egg yolks and the remaining 3/4 cup of granulated sugar until pale and fluffy. Whisk together the flour, baking powder and salt. Add the flour mixture and vanilla to the egg yolks and beat until combined.
    Gently fold the egg whites into the rest of the cake batter until just combined.
    Spread the cake batter into an ungreased 9x13 metal baking pan.
    Bake at 350 degrees F for 25 - 30 minutes, or until the cake springs back when lightly touched. Allow to cool for about 30 minutes.

Milk Mixture

  • Mix together the evaporated milk, sweetened condensed milk, two tablespoons of whole milk and two tablespoons of the strawberry purée until smooth. Set aside.

Whipped Cream Frosting

  • Beat together the heavy cream, powdered sugar and 1/4 cup of the freeze dried strawberry powder until stiff peaks form. Cover and keep refrigerated until ready to use.

Assembling the Cake

  • Use a chopstick or toothpick to poke holes in the cooled cake. Slowly pour the prepared milk mixture evenly over the top of the cake. Refrigerate the cake for 1-2 hours.
    Frost the top of the milk-soaked cake with the prepared whipped cream frosting.
    Evenly sprinkle the remaining freeze-dried strawberry powder over the top of the frosting.
    Slice the cake into 12 pieces and top each piece with a fresh strawberry slice.

Nutrition

Calories: 388kcal | Carbohydrates: 59g | Protein: 7g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 42mg | Sodium: 182mg | Potassium: 379mg | Fiber: 3g | Sugar: 48g | Vitamin A: 459IU | Vitamin C: 91mg | Calcium: 263mg | Iron: 2mg