Tres Leches Cake with Strawberries

4.20 from 5 votes

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 freshly whipped cream and sliced strawberries. Such a great Spring dessert!

Prep Time30

Cook Time25

Refrigerate2

Total Time55

Course: Dessert

Cuisine: Mexican

Keyword: Cinco de Mayo

Servings:

Equipment

Ingredients

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

Instructions

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.

Notes

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

Nutrition