About This Recipe

If there’s one thing I love in a dessert, it’s an incredibly moist cake… and tres leches is exactly that. This strawberry tres leches cake is the perfect combination of flavor, moisture, and light airy texture all in one bite. The sponge cake is made with strawberry purée for fresh strawberry flavor baked right into the cake, then soaked in a rich strawberry tres leches mixture (the color is incredible!) that makes every bite soft, creamy, and luscious without feeling heavy. Finished with fluffy whipped cream and fresh strawberries, this cake is impossible light, so flavorful, and gives that “melt-in-your-mouth” experience!

Key Ingredients

Strawberries – Bring bright, natural sweetness and a fresh berry flavor to every layer of this cake. Strawberry purée is used in both the cake and the milk soak, giving the dessert a vibrant strawberry flavor throughout.

Flour – Gives the sponge cake its structure while still keeping the crumb soft and delicate. It provides the stability needed to absorb the tres leches soak without falling apart.

Cornstarch – Helps create a lighter, more tender cake texture by softening the flour mixture. It contributes to the airy sponge-like consistency that makes tres leches cake so unique.

Egg Whites – Whipped egg whites give the cake its signature light and fluffy texture. They help the sponge rise beautifully while keeping it airy enough to soak up all the milk mixture.

Condensed Milk – Adds richness and sweetness to the tres leches soak. Its thick, creamy texture gives the cake that classic luscious flavor tres leches is known for.

Milk & Evaporated Milk – Whole Milk balances the richness of the condensed milk while creating the signature ultra-moist texture. Evaporated milk adds a slightly caramelized creaminess that deepens the flavor of the soak.

Heavy Cream – Adds luxurious richness to both the milk soak and the whipped topping. It creates a silky, creamy finish while keeping the dessert soft, smooth, and decadent.

FAQ’s

Helpful Tips

• Use room temperature eggs for the best volume when whipping the egg whites.
• Fold the whipped egg whites gently into the batter to keep as much air in the cake as possible.
• Let the cake cool completely before pouring over the milk mixture.
• Poke holes evenly across the cake so the soak absorbs into every bite.
• Add the milk mixture gradually instead of all at once to help the cake absorb it evenly.
• Chill the cake for several hours before serving for the best texture and flavor.
• Use fresh strawberries for the purée if can. They yield the brightest strawberry flavor.
• If making the whipped creamin, don’t overwhip! We want soft to medium peaks create the lightest finish.

More Recipes!

Here are some more recipes you might enjoy!

White Velvet Cake

Strawberry Banana Trifle

Key Lime Trifle

Strawberry Shortcake

If you try this recipe, I would love your feedback! Please leave a star rating, a comment below or on the reel in Instagram! Also please share what you made and tag @eatatmaudes ! Thanks for making yummies with me!

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Strawberry Tres Leches Cake

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Prep Time 40 minutes mins

Cook Time 20 minutes mins

Wait Time 3 hours hrs

Total Time 4 hours hrs

SERVINGS 12 slices

**This post contains affiliate links. If you use these links to buy something, I may earn a commission at no extra cost to you

Equipment

• 9×13 inch pan
• Mixing bowls (medium & large)
• Hand mixer or stand mixer (with whisk attachment)
• Kitchen Scale
• Measuring cups and spoons
• Liquid Measuring Cup
• Saucepan
• Wooden spoon
• Chopsticks or fork (for poking holes in the cake)
• Food processor or blender

Ingredients 

Cake

• 5 eggs, separated + 1 egg white, room temperature
• 1 lb (450 g) fresh strawberries
• 1/2 cup (120 mL) milk (your choice), room temperature
• 1 2/3 cups (205 g) flour
• 1 tbsp (8 g) cornstarch
• 1/2 tsp (3 g) salt
• 3/4 cup (150 g) granulated sugar
• 3 tbsp (38 g) light brown sugar
• 1 3/4 tsp (7 g) baking powder
• 1 tsp (5 mL) vanilla
• 1-2 tbsp unsalted butter (for greasing the pan)

Soak

• 9 oz (266 mL) evaporated milk
• 10.5 oz (298 g) sweetened condensed milk
• 3 tbsp (45 mL) milk, your choice
• 6 tbsp (90 mL) heavy whipping cream
• Pinch of salt

Whipped Cream

• 1 3/4 cups (420 mL) heavy whipping cream
• 3 tbsp (24 g) powdered sugar
• 1/2 tsp (2.5 mL) vanilla extract
• .5 oz freeze dried strawberries (optional)

Instructions 

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• We will begin with preparing and reducing our strawberries for both the cake and the soak. Take the 1 lb of strawberries and slice them thinly.
• Place the strawberries in a saucepan over medium/low heat. Using a wooden spoon, cook the strawberries down for about 10 minutes, we want to reduce until you get about ~1 cup (total).
The strawberries should release water as they reduce. If they start to stick to the bottom of the saucepan, you can add a tbsp of water to help them unstick.
• Once strawberries reduce to roughly 1 cup, measure about 1/3 cup (80 g) of the strawberries for the soak- place that into a bowl and set to the side for now. Then measure 1/2 cup (120 g) of the strawberries for cake.
Note: You may have about 2-3 tbsp of strawberry reduction leftover. Feel free to use it on anything you would like. Toast, yogurt or a smoothie!
• For the cake, preheat oven to 350°F (180°C). Grease a 9 x13 inch pan with 1-2 tbsp unsalted butter- set to the side.
• In a large bowl, using a hand mixer (or hand whisk) on medium speed, beat egg yolks and sugars until pale, thick, and slightly fluffy.
• In a separate medium bowl, gently whisk the salt, baking powder, cornstarch and flour. Mix until combined.
• In separate medium small bowl, mix the vanilla, milk and 1/2 cup of the reduced strawberries.
• Gradually add the flour mixture and strawberry milk mixture to the egg yolk and sugar mixture, alternating between the two- whisk everything together until just barely combined. *Do not overmix.
• In a separate large bowl, use a hand mixer to beat the egg whites until they reach medium peaks. Be careful not to overwhip—you don’t want stiff peaks. *A good rule of thumb- the whites should hold a soft gentle curve when you lift the beater, not stand up straight
• Fold the egg whites into the flour, egg and sugar mixture. *Please fold gently and in 2-3 batches, not all at once. Rough mixing or over mixed batter can deflate the structure of the cake.
• Gently pour the mixture into the prepared pan and bake for about 20-25 minutes. or until the cake is lightly golden, set in the center, and a toothpick inserted comes out clean.
• Remove the cake from the oven and let it cool in the pan for about 10–15 minutes. Then carefully run a knife around the edges. Then using a fork or chopstick, poke even holes all of the top of the cake.
• Prepare the soak: Add the ⅓ cup of reduced strawberries to a food processor or blender and blend until completely smooth and puréed.
• In a large bowl, using a hand whisk, mix the strawberry puree, heavy cream, milk, evaporated milk, sweetened condensed milk and salt. Whisk until fully smooth and well combined. The mixture should look uniform and lightly pink.
• Slowly pour the strawberry tres leches mixture over the (slightly cooled, but still warm) cake in stages, allowing it to absorb before adding more. You may need to pour in three additions, waiting 2-3 minutes between each.
You may notice that you have about 10–20% of the soak leftover after the cake has absorbed it. You can reserve this and spoon it over individual slices when serving for extra moisture and flavor.
• Cover and refrigerate for at least 3–4 hours, or preferably overnight, so the cake fully absorbs the soak.
• For the whipped cream topping, Add the heavy whipping cream and powdered sugar to a chilled mixing bowl. Using a stand mixer fitted with the whisk attachment or a hand mixer, begin whipping on medium speed. Increase to medium-high speed and continue whipping until soft to medium peaks form. Add vanilla extract and mix until combined.
Be careful not to overwhip—the cream should be smooth, fluffy, and spreadable, not grainy or stiff.
• Spread the whipped cream all over the top of the cake. Chill until you are ready to slice and serve. Top with freeze dried strawberries if you desire.
For the freeze dried strawberry topping: Add freeze-dried strawberries to a food processor. Pulse in short bursts until they break down into a fine powder. Continue pulsing until no large pieces remain and the texture is powdery. Sift over the cake for an extra-fine, even finish.

Keyword dessert, sponge cake, strawberry cake, tres leches