Lush Strawberry Tres Leches Cake: A Creamy, Fruity Indulgence with Layers of Decadence

A Heavenly Fusion of Fluffy Sponge Cake and Sweet Strawberry-Infused Milks, All Topped with Whipped Cream

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

Why You’ll Love This Recipe

This Strawberry Tres Leches Cake is an unforgettable treat that combines light, fluffy textures with rich, creamy flavors. The moist sponge cake absorbs the three-milk mixture beautifully, making each bite luxuriously soft and flavorful. The addition of fresh strawberries to the tres leches 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, delicate finish, while the fresh strawberries provide 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 Occasion

This Strawberry Tres Leches Cake is ideal for special occasions such as birthdays, family gatherings, 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, creamy dessert to top off the meal.

Decoration Tips

For a show-stopping presentation, garnish the cake with a generous layer of freshly sliced strawberries arranged in a beautiful pattern on top of the whipped cream. You can add a touch of elegance by including mint leaves or edible flowers for a pop of color. Another option is to drizzle a bit of strawberry sauce or puree over the whipped cream to enhance the fruity flavor and add a lovely visual element. For extra flair, dust the cake with a light sprinkling of powdered sugar or even some white chocolate shavings.

For the Cake Batter:

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

1. Preheat your oven to 350°F and grease a 9x13 inch baking pan.
2. In a large bowl, whisk together the flour, baking powder, and salt, then set aside.
3. Separate the egg yolks and egg 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 fold in the milk and vanilla until just combined. Set aside.
6. In a separate bowl, beat the egg whites on high speed until they become foamy and double in size. Gradually add the remaining 1/4 cup of sugar while 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 just combined.
9. Pour the batter into the prepared baking pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely.

For the Strawberry Tres Leches Mixture:

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

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

For the Whipped Cream Topping:

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

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

Enjoy!