Description
This Strawberry Tres Leches Cake is the ultimate fusion dessert — light, creamy, and soaked in a strawberry-infused blend of three milks. Topped with a mascarpone whipped cream and juicy macerated strawberries, it’s a dreamy treat that gets even better the next day. Perfect for any season and any celebration.
Ingredients
Scale
For the Sponge Cake
- 1 cup all-purpose flour
- 1 ½ tsp baking powder
- ¼ tsp salt
- 5 large eggs, separated
- 1 cup granulated sugar (divided)
- 1 tsp pure vanilla extract
- ⅓ cup whole milk
For the Strawberry Milk Soak
- 1 can (14 oz) sweetened condensed milk
- 1 can (12 oz) evaporated milk
- ¾ cup whole milk
- ½ cup strawberry purée (fresh or frozen, blended)
- 1 tsp vanilla extract
For the Whipped Topping
- 1 cup heavy whipping cream
- ½ cup mascarpone cheese (optional but recommended)
- 3 tbsp powdered sugar
- 1 tsp vanilla extract
For the Macerated Strawberries
- 1 ½ cups sliced fresh strawberries
- 2 tbsp sugar
- Zest of ½ lemon
Instructions
- Preheat & Prep: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan and line the bottom with parchment paper.
- Make the Sponge: In a medium bowl, whisk together the flour, baking powder, and salt. In another bowl, beat the egg yolks with ¾ cup of sugar until pale and thick. Mix in vanilla and milk. In a separate bowl, beat the egg whites until soft peaks form, then slowly add the remaining ¼ cup sugar and beat to stiff peaks. Gently fold the egg whites into the yolk mixture, then fold in the dry ingredients until just combined. Pour into the prepared pan and smooth the top. Bake for 25 minutes, or until golden and springy.
- Cool & Poke: Let the cake cool in the pan for 10 minutes. Use a fork or skewer to poke holes all over the top of the cake.
- Make the Strawberry Milk: Whisk together the sweetened condensed milk, evaporated milk, whole milk, strawberry purée, and vanilla. Slowly and evenly pour the mixture over the cake. Cover and refrigerate for at least 3 hours or overnight.
- Whip the Topping: In a chilled bowl, whip the heavy cream, mascarpone, powdered sugar, and vanilla until soft peaks form.
- Macerate the Strawberries: Toss the sliced strawberries with sugar and lemon zest. Let them sit at room temperature for 15–30 minutes until juicy.
- Assemble & Serve: Spread the whipped topping evenly over the chilled cake. Spoon the macerated strawberries and their juices over the top. Slice and serve cold.
Notes
- Room temperature eggs whip up fluffier and result in a lighter sponge.
- Letting the cake rest overnight improves flavor and texture as the milk fully soaks in.
- Mascarpone cheese adds a luxurious tangy creaminess — don’t skip it if you can help it.
- Use a serrated knife to slice cleanly without squishing the cake.
- Store covered in the refrigerator for up to 4 days.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Latin American, Italian Fusion
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 32g
- Sodium: 190mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 145mg