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Tres Leches Cake with Strawberries
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5 from 1 vote

Tres Leches Cake with Strawberries

Tres Leches Cake with Strawberries is wonderfully soaked with a mixture of sweetened condensed milk, evaporated milk, and heavy cream. On top a layer of freshhly whipped cream and sliced strawberries. Such a great Spring dessert!
Course Dessert
Cuisine Mexican
Keyword Cinco de Mayo
Prep Time 30 minutes
Cook Time 25 minutes
Refrigerate 2 hours
Total Time 55 minutes
Servings 16
Calories 352kcal


  • butter for greasing pan
  • 1 cup unbleached all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon kosher salt
  • 5 large eggs, at room temperature
  • 1 cup granulated sugar, divided
  • 1/3 cup whole milk
  • 3/4 teaspoon vanilla extract
  • 1 (14-ounce) can sweetened condensed milk
  • 1 (12-ounce) can evaporated milk
  • 1/2 cup heavy cream
  • pinch kosher salt
  • 2 1/2 cups heavy cream
  • 2 1/2 tablespoons confectioners’ sugar
  • 1/2 teaspoon vanilla extract
  • 3 cups sliced strawberries
  • 1 teaspoon sugar


  • Place oven rack in center of oven and preheat to 350 degrees.
  • Butter bottom and sides of a 9×13-inch Pyrex dish , line bottom with parchment paper, and lightly butter parchment paper.
  • In a medium bowl, whisk together flour, baking powder, and salt.
  • Separate the eggs. Place the egg whites in a medium bowl and the yolks in a large bowl.
  • Using an electric mixer, beat the egg yolks and 3/4 cup sugar at medium speed until pale and creamy, about 2 minutes. Add milk and 3/4 teaspoon vanilla and beat until combined.
  • Clean and dry the beaters and beat the egg whites on high until they form soft peaks, 2 to 3 minutes. Add remaining 1/4 cup sugar in a slow stream and continue to beat on high until they reach firm peaks.
  • Whisk 1/3 of dry ingredients into yolk mixture until well combined. Gently fold in 1/3 of egg whites using a rubber spatula. Alternating, fold in remaining dry ingredients and egg whites in two more batches.
  • Pour batter into prepared pan and bake for 20 to 25 minutes, or until toothpick inserted in center comes out clean. Let pan cool on a rack or 10 minutes and then invert cake onto rack and remove parchment paper. Let cool completely and then return cake to baking dish.
  • In a medium saucepan, combine condensed milk, evaporated milk, heavy cream, and pinch of salt. Stir to mix and cook over medium-low heat, while stirring, until it begins to bubble around edges, about 3 to 5 minutes. Remove from heat.
  • Using a toothpick, poke holes in cake at 1/2-inch intervals. Slowly pour milk mixture over cake, starting at edges. Cover with plastic wrap and refrigerate for 2 to 24 hours.
  • In a large bowl, beat heavy cream on medium speed. Add sugar and vanilla when it begins to thicken. Continue to beat until cream forms firm peaks, about 3 to 4 minutes. Be careful not to overbeat.
  • Spread cream over top of cake. Combine strawberries and 1 teaspoon sugar and spread evenly on top of cake.


If you don't have unbleached flour, you can use regular all-purpose flour (bleached).


Calories: 352kcal