Strawberry Tres Leches Cake
A classic Mexican dessert of airy sponge cake soaked in three milks and topped with whipped cream and fresh strawberries. Impressive but surprisingly simple—bake, soak, chill, and serve.
- Total time
- 55 min
- Servings
- 8
- Calories
- 385
- Protein
- 7g
Ingredients
- 1 cup all-purpose flour
- 1.5 tsp baking powder
- 5 whole eggs, separated
- ¾ cup granulated sugar, divided
- ½ cup whole milk
- 1 can (14 oz) sweetened condensed milk
- 1 can (12 oz) evaporated milk
- 2 cups heavy whipping cream
- 1 lb fresh strawberries, halved
Instructions
- 1
Preheat oven to 350°F. Grease a 9x13-inch baking dish.
- 2
Whisk flour and baking powder together in a small bowl.
- 3
Beat egg whites until stiff peaks form, then set aside.
- 4
In a separate bowl, whisk yolks with 0.5 cup sugar until pale, ~2 minutes.
- 5
Fold flour mixture into yolks, then gently fold in egg whites until no streaks remain.
- 6
Pour batter into prepared dish. Bake 25–30 minutes until a toothpick comes out clean.
- 7
Cool cake 10 minutes, then pierce surface all over with a fork.
- 8
Combine whole milk, condensed milk, and evaporated milk in a measuring cup.
- 9
Slowly pour three-milk mixture over the warm cake. Let cool to room temperature.
- 10
Cover and refrigerate at least 2 hours or overnight.
- 11
Whip heavy cream with remaining 0.25 cup sugar until stiff peaks form.
- 12
Spread whipped cream evenly over chilled cake.
- 13
Arrange strawberry halves over the top. Serve cold.
Tools you’ll need
- 9x13-inch baking dish
- two mixing bowls
- whisk
- fork
- measuring cups and spoons
- electric mixer or whisk
- toothpick
Cook smarter
Get matched recipes for what’s in your fridge
CookSnap is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
