Strawberry Tres Leches Cake
A classic Mexican dessert of airy sponge cake soaked in three milks and topped with whipped cream and fresh strawberries. Impressive but surprisingly simple—bake, soak, chill, and serve.
- Total time
- 55 min
- Servings
- 8
- Calories
- 385
- Protein
- 7g
Ingredients
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Open the appInstructions
Step 1
Preheat oven to 350°F. Grease a 9x13-inch baking dish.
Step 2
Whisk flour and baking powder together in a small bowl.
Step 3
Beat egg whites until stiff peaks form, then set aside.
Step 4
In a separate bowl, whisk yolks with 0.5 cup sugar until pale, ~2 minutes.
Step 5
Fold flour mixture into yolks, then gently fold in egg whites until no streaks remain.
Step 6
Pour batter into prepared dish. Bake 25–30 minutes until a toothpick comes out clean.
Step 7
Cool cake 10 minutes, then pierce surface all over with a fork.
Step 8
Combine whole milk, condensed milk, and evaporated milk in a measuring cup.
Step 9
Slowly pour three-milk mixture over the warm cake. Let cool to room temperature.
Step 10
Cover and refrigerate at least 2 hours or overnight.
Step 11
Whip heavy cream with remaining 0.25 cup sugar until stiff peaks form.
Step 12
Spread whipped cream evenly over chilled cake.
Step 13
Arrange strawberry halves over the top. Serve cold.
Tools you’ll need
- 9x13-inch baking dish
- two mixing bowls
- whisk
- fork
- measuring cups and spoons
- electric mixer or whisk
- toothpick
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