Strawberry Tres Leches Cake Recipe

This delightful cake combines the classic tres leches with the refreshing taste of strawberries.


  • For the Cake:
    • 1 ½ cups all-purpose flour
    • 1 ½ teaspoons baking powder
    • ¼ teaspoon salt
    • 5 large eggs, separated
    • 1 cup sugar
    • ⅓ cup whole milk
    • 1 teaspoon vanilla extract
  • For the Tres Leches Soak:
    • 1 pound fresh strawberries
    • ½ cup sugar
    • 1 (14 oz) can sweetened condensed milk
    • 1 (12 oz) can evaporated milk
    • 1 cup heavy cream
  • For the Whipped Cream and Garnish (Optional):
    • 2 cups heavy whipping cream
    • ¼ cup powdered sugar
    • 1 teaspoon vanilla extract
    • Additional fresh strawberries


  1. Preheat the oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
  2. Make the cake: In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
  3. In a large bowl, using an electric mixer, beat the egg yolks and sugar on high speed until pale yellow and thickened, about 10 minutes. Beat in the milk and vanilla extract. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  4. In a separate bowl, using clean beaters, whip the egg whites to stiff peaks. Gently fold the egg whites into the cake batter until no streaks remain.
  5. Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely in the pan on a wire rack.
  6. While the cake cools, make the tres leches soak: In a blender, combine the strawberries and sugar. Blend until smooth. Add the sweetened condensed milk, evaporated milk, and heavy cream. Blend until well combined. Strain the mixture to remove any large strawberry pieces.
  7. Once the cake is cool, poke holes all over the top with a fork or skewer. Slowly pour the tres leches soak evenly over the cake, allowing it to soak in. Cover the cake with plastic wrap and refrigerate for at least 4 hours, or overnight.
  8. Make the whipped cream (optional): In a chilled bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
  9. To serve, spoon whipped cream over the top of the cake and garnish with fresh strawberries.

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