Strawberry Tres Leches Cake Recipe

Strawberry Tres Leches Cake

This strawberry Tres Leches Cake is a fresh, fruity take on the traditional soaked cake. It’s ideal for when you want a pretty, moist dessert with bright berry notes and minimal fuss.

Ingredients

For the cake

• 4 eggs, at room temperature
• 100 grams (1/2 cup) caster or granulated sugar
• 125 grams (1 cup) all-purpose flour
• 1 tsp baking powder
• 1 tsp vanilla extract

For the soaking mixture

• 200 grams strawberries (about 1/2 cup strawberry puree)
• 3 tablespoons sugar
• 120 ml (1/2 cup) sweetened condensed milk
• 60 ml (1/4 cup) cream
• 60 ml (1/4 cup) milk

For the topping

• 120 ml (1/2 cup) whipping or heavy cream, cold
• 1–2 tablespoons sugar
• 2–3 tablespoons chopped strawberries for garnish

Instructions

To make the cake

1. Preheat the oven to 180°C (350°F). Butter and flour an 8-inch (20 cm) square pan and line the bottom with parchment paper.
2. Separate the eggs into yolks and whites.
3. Whisk together the flour and baking powder and set aside.
4. Beat the egg whites until stiff peaks form (about 2–3 minutes with an electric mixer).
5. Add the yolks, one at a time, while continuing to beat.
6. Once the yolks are incorporated, add the sugar one tablespoon at a time while continuing to beat. Beat for another minute or two after the last sugar is added.
7. Beat in the vanilla extract.
8. Sift the flour and baking powder mixture over the batter and fold gently with a spatula until no flour streaks remain.
9. Immediately pour the batter into the prepared pan, smooth the top, and bake at 180°C (350°F) for 25–30 minutes, or until the cake springs back when touched and the edges begin to pull away from the pan.
10. Cool the cake in the pan for 10 minutes, then turn out and cool completely on a wire rack.

To prepare the strawberry soaking milk

1. Puree the strawberries with the sugar and milk in a blender or food processor.
2. Pass the puree through a fine strainer to remove seeds and obtain about 3/4 cup of strawberry milk.
3. Stir the strawberry milk together with the cream and sweetened condensed milk until smooth.
4. Adjust consistency or sweetness by adding more milk to thin or more condensed milk to sweeten, if needed.

To assemble

1. Using a skewer or fork, poke holes all over the cooled cake to help it absorb the soaking liquid.
2. Slowly and evenly pour the strawberry milk mixture over the cake, allowing it to soak in. Pour gradually to avoid pooling on top.
3. Whip the cold cream with the sugar until soft to firm peaks form.
4. Spread the whipped cream over the soaked cake and garnish with chopped strawberries, if desired.
5. For best flavor and texture, let the cake rest in the refrigerator for several hours or overnight so the soak can fully penetrate the crumb.

Notes and tips

• Store the cake refrigerated for up to 3–4 days. It stays moist and actually improves after a few hours as the milk soak fully develops.
• If your strawberry mixture is not as pink as you’d like, a drop of food coloring can be added for visual effect, but it’s optional.
• Fresh or frozen strawberries both work well. If using frozen berries, thaw and drain any excess liquid before pureeing for a more consistent soak.
• To ensure even soaking, slice off a thin layer of the top crust before pouring the milk, or pour the liquid in stages, letting the cake absorb between pours.
• My measuring cup is 240 ml, if you need to scale the recipe, adjust proportionally.