Can I use store-bought sponge cake?

Yes, if you need a super shortcut, it works! But freshly baked gives AMAZING results, so why not!?

Can I make this cake ahead of time?

ABSOLUTELY! You can bake the cake one day before, then do all the soakings, top it with your choice of fruit before serving. It stores AMAZINGLY well!

Can I freeze tres leches cake?

You know I do not recommend it as the texture becomes gooey, and we don’t want that, but you CAN. Just know that the cake texture might be less enjoyable!

What's the best way to store it?

In the refrigerator, COVERED in a container for up to three to four days!

Can I use other types of milk?

You know you can do any mix that tastes like dairy with high content, but I stick with these types because THEY give the best result! I can use almond milk and coconut cream but, you can too!

Strawberry Tres Leches Cake

Description

Moist, creamy, and perfectly sweet dessert topped with fresh strawberries. This show-stopping cake is guaranteed to be a hit for any occasion .

Ingredients

Scale

For the Sponge Cake:

1 ½ cups all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon salt
5 large eggs, separated
1 cup granulated sugar
½ cup milk
1 teaspoon vanilla extract

For the Tres Leches Mixture:

1 (12-ounce) can evaporated milk
1 (14-ounce) can condensed milk
1 cup heavy cream or whole milk

For the Strawberry Topping:

1 pint fresh strawberries, washed and sliced
2 tablespoons powdered sugar
Optional: Fresh mint sprigs for garnish

For the Topping

2 cups heavy whipping cream, very cold (VERY IMPORTANT)
¼ cup powdered sugar

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Instructions

Get the Oven Ready:
Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan.
Cook Strawberries :
Pour it into a saucepan and start simmering. Cook the mix until reduced by half (about 20 min). Put that on side to rest. Follow my Strawberry Puree Recipe for a super easy and delicious fruity base!
Prepare the Dry Ingredients:
In a bowl, whisk together the flour, baking powder, and salt. Set aside.
Egg Mixture:In a large bowl, separate the eggs. Beat the egg whites until stiff peaks form.In a separate bowl, beat the egg yolks with the sugar until light and fluffy. Add the milk and vanilla extract, mixing well.
Combine:
Gradually fold the dry ingredients into the egg yolk mixture. Then gently fold the beaten egg whites into the batter until fully incorporated.
Bake:
Pour the batter into the prepared baking pan. Bake for 20–25 minutes or until a toothpick inserted into the center comes out clean. Let the cake cool completely.
Poke and Soak:
Using a fork, poke holes all over the cooled cake. Mix the evaporated milk, condensed milk, and heavy cream in a bowl. Slowly pour the milk mixture evenly over the cake, ensuring it soaks thoroughly. Cover with cling wrap and refrigerate for at least 2 hours or overnight.
Prepare the Strawberry Topping:
Combine the sliced strawberries with powdered sugar, allowing them to release their juices.
Finish and Serve:
Top the chilled cake with the strawberries and their juices. Garnish with fresh mint if desired. Serve immediately and enjoy!

Notes

Use Room Temperature Ingredients: Eggs and milk at room temperature blend more smoothly, giving the cake a better texture.
Be Gentle with Egg Whites: Fold the egg whites gently into the batter to keep the cake light and airy.
Soaking Tip: For the best flavor, refrigerate the cake overnight to let the milk mixture fully absorb.
Strawberry Variations: Add a drizzle of chocolate sauce or a sprinkle of toasted coconut for a twist.
Storage: Store any leftovers in the refrigerator, covered, for up to 3 days.

Nutrition

Calories: 320 kcal
Sugar: 30g
Sodium: 200mg
Fat: 12g
Saturated Fat: 7g
Carbohydrates: 44g
Fiber: 1g
Protein: 8g