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Strawberry Tres Leches Cake

Strawberry Tres Leches Cake Recipe

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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 12 servings
Calories: 320
Ingredients Method Notes

Ingredients
  

  • 1 cup all-purpose flour
  • 1 1/2 tsp baking powder
  • 1/4 tsp salt
  • 5 large eggs, separated, room temperature
  • 1 cup granulated sugar, divided
  • 1/3 cup whole milk
  • 1 tsp vanilla extract
  • 1 lb fresh strawberries, hulled, plus more for topping
  • 1 (12-oz) can evaporated milk
  • 1 (14-oz) can sweetened condensed milk
  • 1/2 cup whole milk
  • 1 1/2 cups heavy whipping cream, cold
  • 2 tbsp powdered sugar
  • 1 tsp vanilla extract
  • Fresh strawberries, sliced, for garnish

Method
 

  1. Preheat oven to 350°F (175°C) and grease a 9x13-inch baking pan. Whip egg whites with 1/4 cup sugar to stiff peaks; set aside.
  2. Beat egg yolks with remaining 3/4 cup sugar until thick. Mix in 1/3 cup milk and vanilla. Sift flour, baking powder, and salt over yolk mixture, stir, then fold in meringue gently. Pour into pan.
  3. Bake 25 to 30 minutes until golden and a toothpick comes out clean. Cool 10 minutes in pan, then cool completely.
  4. Blend strawberries, evaporated milk, condensed milk, and 1/2 cup milk until smooth. Strain to remove seeds.
  5. Poke holes all over cooled cake. Slowly pour strawberry milk evenly over top. Refrigerate at least 2 hours.
  6. Before serving, whip heavy cream, powdered sugar, and vanilla to soft peaks. Spread over cake and top with sliced strawberries. Serve cold.

Notes

The cake needs at least 2 hours in the fridge after soaking so it sets up enough to slice cleanly. For best texture, let it chill overnight. Use fully cooled cake and room-temperature eggs for the lightest sponge.