Tres Leches Cake with Fresh Strawberries and Whipped Cream Recipe
This classic Tres Leches Cake is a moist, fluffy sponge cake soaked in a rich three-milk mixture and topped with a light whipped cream frosting. Perfectly sweet and creamy, it’s garnished with fresh strawberries and a hint of cinnamon or nutmeg, making it the ultimate dream dessert for celebrations or any special occasion.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 7 hours 50 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: Latin American
Ingredients
Cake:
- 6 large eggs (room temperature, separated)
- 1 cup granulated sugar (divided)
- 1 1/2 teaspoons vanilla extract
- 1 1/2 cups all purpose flour (spooned and leveled)
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon fine salt
- 1/3 cup whole milk (room temperature)
Milk Soak:
- 14 ounces sweetened condensed milk (canned)
- 12 ounces evaporated milk (canned)
- 1 cup heavy whipping cream (or whole milk for a lighter version)
- 1 teaspoon vanilla extract
Whipped Topping:
- 2 cups heavy whipping cream
- 3 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Garnish:
- Fresh strawberries
- Optional: ground cinnamon or freshly grated nutmeg
Instructions
- Preheat and Prepare Pan: Preheat the oven to 350°F (175°C). Grease a 13×9-inch baking pan with butter or baking spray to prevent sticking.
- Whip Egg Whites: In a large bowl, beat the egg whites on medium-high speed until soft peaks form. Gradually add half the granulated sugar while continuing to beat at high speed until stiff, glossy peaks form. Set aside carefully.
- Beat Egg Yolks: In a separate bowl, combine egg yolks, remaining sugar, and vanilla. Beat on medium-high speed until the mixture becomes thick and pale.
- Combine Egg Mixtures: Gently fold the yolk mixture into the whipped egg whites using a spatula, being careful not to deflate the volume and keep the batter airy.
- Add Dry Ingredients and Milk: Sift together flour, baking powder, and salt. Fold this dry mixture into the egg batter until almost combined, then fold in the milk until the batter is smooth. Avoid overmixing to maintain fluffiness.
- Bake Cake: Pour batter into the prepared pan and smooth the surface. Bake for about 30 minutes until the cake is pale golden and springs back when lightly pressed.
- Cool Cake: Remove from oven and let the cake cool in the pan for 15 minutes to set.
- Prepare Milk Soak: In a small saucepan over low heat, combine sweetened condensed milk, evaporated milk, heavy cream (or whole milk), and vanilla. Warm gently while whisking to blend without boiling.
- Soak Cake: Using a skewer or fork, poke holes all over the cake. Slowly pour the warm milk mixture evenly over the cake in batches, allowing it to soak in fully.
- Chill Cake: Cover the cake pan with plastic wrap and refrigerate for at least 6 hours, preferably overnight, for the best soaking effect.
- Make Whipped Topping: Just before serving, beat heavy cream, powdered sugar, and vanilla on medium speed until soft peaks form. Be careful not to overwhip.
- Top the Cake: Spread the whipped cream evenly over the soaked cake.
- Garnish: Decorate with fresh strawberries and, if desired, sprinkle a little ground cinnamon or freshly grated nutmeg on top.
- Serve: Slice the cake into squares and serve chilled. Enjoy the creamy, dreamy dessert!
Notes
- Using room temperature eggs helps achieve better volume when whipping.
- Be careful not to overmix the batter after adding the flour to keep the cake light and fluffy.
- Warming the milk soak mixture makes it easier to absorb into the cake evenly.
- Allowing the cake to chill overnight enhances the flavor and moisture of the Tres Leches cake.
- For a lighter version, substitute heavy cream in the soak with whole milk.
- Fresh strawberries add a bright, fresh contrast but can be substituted with other fresh fruits like raspberries.
- Adding a dash of cinnamon or nutmeg gives a warm spice note if desired.
