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Strawberry Tres Leches is an ideal summertime dessert. Strawberry milk is blended with three milks and then poured over a light and airy sponge cake until it’s all absorbed. The result is a sweet and delicious cake that’s full of flavor.
Why You Should Make *This* Recipe
- Strawberry Milk is delicious. I loved it even as a kid at the cafeteria. And this version is amazing.
- Great make-ahead dessert.
Here’s What People Are Saying About This Recipe:
“Made this for my daughter who loves strawberries and whipped cream , she loved it. Doubled the whipped cream as other people suggested. Thank you!”
How to Make a Strawberry Tres Leches Cake
- Blend up the strawberries and sugar. You want to let these macerate with each other until the juices from the strawberries are released, about 15 minutes.
- Pour in the evaporated milk and sweetened condensed milk. Transfer to a container and pour in the heavy cream. I like to add the heavy cream at this time so it doesn’t whip in the blender and become too thick.
- Make the cake. Then combine the egg yolks with sugar and beat until ribbons form. You want a pale yellow mixture. Then add in flour. And lastly, fold in the egg whites.
- Beat the egg whites with a whisk attachment until stiff peaks form. Transfer them the batter and fold them in.
- Bake the cake. Pour the batter into the cake pan and bake for about 15 to 17 minutes. When the cake comes out of the oven, allow it to cool and then poke it with a fork.
- Pour on the strawberry milk.
- Soak the cake. This is going to allow the strawberry milk to soak throughout the cake and let it soak in the fridge for at least four hours, ideally overnight.
- Top with fluffy whipped cream and sliced strawberries.
Tips and Tricks
The three milks – The strawberry milk is key to this cake. In a former iteration of this cake, I used sweetened condensed milk, but found that the entire mixture got too thick. So it’s been updated to use whole milk, evaporated milk and heavy cream.
The heavy cream – Do not add the heavy cream to the blender with the other milks. This will thicken the cream (whip air into it) and that’s not what we want!
Steeping the milks – I do find it necessary to let the milk steep for 1 full hour. It really helps with the strawberry flavor coming through.
What to Serve With this Strawberry Tres Leches
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Strawberry Tres Leches
Video
Ingredients
Strawberry Milk:
- 1/2 pound strawberries, stems removed
- 3/4 cup granulated sugar
- 1 (12-ounce can) evaporated milk
- 1 1/4 cups whole milk
- 1/4 cup heavy cream
Tres Leches Sponge Cake:
- 1 1/2 cup all-purpose flour
- 1 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 6 large eggs, separated
- 1 cup sugar
- 1 teaspoon vanilla
- 1/3 cup milk
Topping:
- 1/2 cup heavy cream
- 1 tablespoon powdered sugar, sifted
- Pinch of salt
- 1/2 pound strawberries, stems removed and sliced
Instructions
To make the strawberry milk:
- To a blender, add the chopped up strawberries and sugar. Allow them to macerate (sit together) until the strawberries have softened, about 15 to 30 minutes. Pour in the evaporated milk and regular milk. Blend until pureed. Transfer the strawberry milk to the container and mix in the heavy cream. Transfer to the fridge to allow the strawberry puree to infuse the milk, about 1 hour.
- I made this at the beginning of the recipe and then made the sponge cake and it was perfect timing. Run the strawberry milk through a strainer into a measuring cup or a bowl with a spout.
To Make the Tres Leches Sponge Cake:
- Preheat the oven to 350 degrees F. Grease a 9×13-inch pan and set aside.
- In a large bowl, whisk together flour, baking powder and salt. Set aside.
- In a stand-up mixer with paddle attachment, beat egg yolks and sugar until pale yellow and double in volume. Mix in the vanilla and the milk on low speed just until combined, then fold the egg yolk mixture into the flour mixture.
- Clean and dry the egg yolk bowl. Add the egg whites and beat with the whisk attachment on high until stiff peaks about 3 to 4 minutes.
- Fold the egg white mixture into egg yolk and flour mixture.
- Pour the batter into the cake pan and bake for 18 to 20 minutes. Let cool completely in the pan before proceeding with the rest of the recipe.
To Assemble + Topping:
- Using a skewer or fork, create little holes on the top of the cake. Pour the strawberry milk mixture over the cake (it may seem like a lot but it will absorb!). Transfer to the fridge to 2 to 3 hours, ideally overnight.
- Just before serving, make the whipped cream! To a bowl, using an electric mixer, mix the heavy cream and sifted powdered sugar. Top the cake with the fluffy whipped cream and garnish with slices of strawberry. Slice and serve.
Notes
- The three milks – The strawberry milk is key to this cake. In a former iteration of this cake, I used sweetened condensed milk, but found that the entire mixture got too thick. So it’s been updated to use whole milk, evaporated milk and heavy cream.
- The heavy cream – Do not add the heavy cream to the blender with the other milks. This will thicken the cream (whip air into it) and that’s not what we want!
- Steeping the milks – I do find it necessary to let the milk steep for 1 full hour. It really helps with the strawberry flavor coming through.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I made this today. Followed directions. the cake did not rise much, and was a bit firm. I completed the recipe and it is edible, but a bit eggy tasting. I am an experienced baker, and followed the directions.
Overall I liked the cake bc it was not too sweet, as tres leches can be sometimes
I also got a firm cake, so I’m glad I’m not alone in that! I liked it too, though I think I would use a fluffier cake recipe next time.
I made this today. Followed directions. the cake did not rise much, and was a bit firm. I completed the recipe and it is edible, but a bit eggy tasting. I am an experienced baker, and followed the directions.
Overall I liked the cake bc it was not too sweet, as tres leches can be sometimes
Oh the pỉnky strawberry milk is so pretty that I just wanna keep the color instead of covering any full topping on it xD
My 6-year-old’s favourite food is strawberries – and strawberry milk in particular. It looks like I’m going to have to indulge in some daytime procrastibaking while she’s at school one day so I can surprise her with this marvellous gem! Thank you for successfully helping me procrastibake even more than usual 😉
Whyyyyyy hasn’t anyone thought of this before? My husband and I love tres leches and strawberry milk. Can’t wait to combine both!
This just showed Miss Shortcake to the door!
What a perfect cake for spring!
Kari
http://sweetteasweetie.com/aged-cheddar-sliders-with-pineapple-guacamole/
I am a total procastibaker. Also, I think I might just make a gallon of this strawberry milk for myself. No shame.
Easy and tasty recipe! There is so much love in strawberry milk! I know!
Hello Adrianna
It looks delicious. Pictures are great! It would help me for sure.