Lush Strawberry Tres Leches Cake: A creamy, fruity treat with layers of decadence

A heavenly fusion of moist sponge cake and sweet strawberry-infused milks, all topped with whipped cream.

Dive into the ultimate indulgence with this Tres Leches Strawberry Cake, where light and airy sponge cake meets a rich blend of three types of milk infused with fresh strawberries. Each bite delivers a melt-in-your-mouth experience, as the moist cake soaks up the deliciously sweet and fruity milk mixture. replaces the word nice with emptypped with a fluffy layer of homemade whipped cream and garnished with fresh strawberries, this cake is as gorgeous to look at as it is to eat. It’s a dessert that will impress your guests and satisfy your sweet tooth with its perfect balance of creamy, fruity, and just the right amount of sweetness.

Why you'll love this recipe

This Strawberry Three Milk Cake is an unforgettable treat that combines light and fluffy textures with rich and creamy flavors. The moist sponge cake soaks up the three milk mixture beautifully, making each bite luxuriously soft and flavorful. The addition of fresh strawberries to the three milk mixture gives it a vibrant and fruity twist, setting it apart from the traditional version of this beloved dessert. Plus, the whipped cream topping adds an airy and delicate finish, while the fresh strawberries bring a burst of brightness. Whether you’re a fan of fruity desserts or classic cakes, this recipe will captivate your taste buds and leave you wanting more.

The perfect opportunity

This strawberry milk cake is perfect for special occasions such as birthdays, family reunions or even summer parties when strawberries are at their peak. Its light and refreshing qualities make it a wonderful dessert for spring and summer events, while its luxurious texture and presentation make it suitable for any celebration where you want to impress your guests. The cake is best served chilled, making it a perfect choice for warm weather occasions when you want a cool and creamy dessert to top off the meal.

Decorating Tips

For a dramatic presentation, top the cake with a generous layer of freshly cut strawberries arranged in a pretty pattern on top of the whipped cream. You can add a touch of elegance by adding mint leaves or edible flowers for a pop of color. Another option is to drizzle a little strawberry sauce or puree over the whipped cream to enhance the fruity flavor and add a beautiful visual element. For an added touch of originality, dust the cake with a light dusting of icing sugar or even white chocolate shavings.

For the cake batter:

• 5 eggs, at room temperature
• 1 cup granulated sugar (198 g)
• 1/3 cup milk (79 ml)
• 2 teaspoons vanilla extract
• 1 1/4 cups all-purpose flour (150 g)
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt

1. Preheat your oven to 350°F and grease a 9×13-inch baking pan.
2. In a large bowl, whisk together flour, baking powder and salt, then set aside.
3. Separate the egg yolks and whites into two bowls.
4. In the bowl with the egg yolks, add 3/4 cup of sugar and beat until the mixture becomes pale and thick.
5. Gently stir in milk and vanilla until mixture is smooth. Set aside.
6. In a separate bowl, beat egg whites on high speed until foamy and doubled in volume. Gradually add remaining 1/4 cup sugar, continuing to beat until stiff peaks form.
7. Gently fold the egg yolk mixture into the flour mixture, being careful not to overmix.
8. In two batches, fold the whipped egg whites into the batter until well combined.
9. Pour the batter into the prepared pan and bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool completely.

For the Tres Leches Strawberry Mixture:

• 14 oz sweetened condensed milk
• 12 oz evaporated milk
• 3/4 cup milk (177 ml)
• 1 1/2 to 2 cups chopped strawberries

1. In a blender, combine evaporated milk, sweetened condensed milk, regular milk and chopped strawberries. Blend for 2 to 3 minutes until smooth.
2. Strain the mixture to remove the strawberry seeds and obtain a smooth texture.
3. Once the cake has cooled, use a fork to poke holes all over the surface. Slowly pour the strawberry and tres leches mixture over the cake, letting it soak in.
4. Cover the cake and refrigerate for at least 2 hours or overnight to ensure the cake completely absorbs the liquid.

For the whipped cream filling:

• 2 cups heavy whipping cream, cold (472 ml)
• 1/4 cup powdered sugar (28 g)
• 1 teaspoon vanilla extract

1. In a medium bowl, beat cold whipping cream, powdered sugar and vanilla until stiff peaks form.
2. Spread the whipped cream evenly over the top of the soaked cake.
3. Garnish with fresh strawberries and serve chilled.

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