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Strawberry Tres Leches
4.7 from 111 votes

Strawberry Tres Leches

Strawberry Tres Leches is a moist sponge cake soaked in a blend of strawberry-infused milk made from pureed strawberries, evaporated milk, whole milk, and heavy cream. Topped with whipped cream and fresh strawberry slices, it offers a delicate sweetness and fresh fruit flavor with a rich but light texture.

Prep Time
30 mins
Cook Time
15 mins
Total Time
2 hrs 45 mins
Servings: 1 (9x13-inch) cake
Calories: 305 kcal
Course: Dessert
Cuisine: American, Mexican

Ingredients

Strawberry Milk:
  • 1/2 pound strawberries stems removed
  • 3/4 cup granulated sugar
  • 1 (15-ounce can) evaporated milk
  • 1 1/4 cups milk whole
  • 1/4 cup heavy cream
Tres Leches Sponge Cake:
  • 1 1/2 cup all-purpose flour
  • 1 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 6 egg separated, large
  • 1 cup sugar
  • 1 teaspoon vanilla
  • 1/3 cup milk
Topping:
  • 1/2 cup heavy cream
  • 1 tablespoon powdered sugar sifted
  • Pinch salt
  • 1/2 pound strawberries stems removed and sliced

Instructions

To make the strawberry milk:
    Cup of Yum
  1. To a blender, add the chopped up strawberries and sugar. Allow them to macerate (sit together) until the strawberries have softened, about 15 to 30 minutes. Pour in the evaporated milk and regular milk. Blend until pureed. Transfer the strawberry milk to the container and mix in the heavy cream. Transfer to the fridge to allow the strawberry puree to infuse the milk, about 1 hour.
  2. I made this at the beginning of the recipe and then made the sponge cake and it was perfect timing. Run the strawberry milk through a strainer into a measuring cup or a bowl with a spout.
To Make the Tres Leches Sponge Cake:
  1. Preheat the oven to 350 degrees F. Grease a 9x13-inch pan and set aside.
  2. In a large bowl, whisk together flour, baking powder and salt. Set aside.
  3. In a stand-up mixer with paddle attachment, beat egg yolks and sugar until pale yellow and double in volume. Mix in the vanilla and the milk on low speed just until combined, then fold the egg yolk mixture into the flour mixture.
  4. Clean and dry the egg yolk bowl. Add the egg whites and beat with the whisk attachment on high until stiff peaks about 3 to 4 minutes.
  5. Fold the egg white mixture into egg yolk and flour mixture.
  6. Pour the batter into the cake pan and bake for 18 to 20 minutes. Let cool completely in the pan before proceeding with the rest of the recipe.
To Assemble + Topping:
  1. Using a skewer or fork, create little holes on the top of the cake. Pour the strawberry milk mixture over the cake (it may seem like a lot but it will absorb!). Transfer to the fridge to 2 to 3 hours, ideally overnight.
  2. Just before serving, make the whipped cream! To a bowl, using an electric mixer, mix the heavy cream and sifted powdered sugar. Top the cake with the fluffy whipped cream and garnish with slices of strawberry. Slice and serve.

Notes

  • The strawberry milk soak is made with evaporated milk, whole milk, and heavy cream to balance thickness and flavor; avoid blending heavy cream with the other milks to prevent thickening.
  • Allow the strawberry milk mixture to steep for a full hour for optimal strawberry flavor infusion.

Nutrition Information

Calories 305kcal (15%) Carbohydrates 32g (11%) Protein 1g (2%) Fat 4g (6%) Saturated Fat 4g (20%) Polyunsaturated Fat 5g (29%) Monounsaturated Fat 2g (10%) Cholesterol 32mg (11%) Sodium 23mg (1%) Potassium 12mg (0%) Fiber 2g (8%) Sugar 23g (46%) Vitamin A 36IU (1%) Vitamin C 21mg (23%) Calcium 4mg (0%) Iron 2mg (11%)

Nutrition Facts

Serving: 1 (9x13-inch) cake

Amount Per Serving

Calories 305

% Daily Value*

Calories 305kcal 15%
Carbohydrates 32g 11%
Protein 1g 2%
Fat 4g 6%
Saturated Fat 4g 20%
Polyunsaturated Fat 5g 29%
Monounsaturated Fat 2g 10%
Cholesterol 32mg 11%
Sodium 23mg 1%
Potassium 12mg 0%
Fiber 2g 8%
Sugar 23g 46%
Vitamin A 36IU 1%
Vitamin C 21mg 23%
Calcium 4mg 0%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.