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Delicious Strawberry Tres Leches Cake topped with whipped cream and strawberries.

Strawberry Tres Leches Cake

A soft and sweet strawberry cake that gets better with time, perfect for feeding a crowd.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 10 hours
Servings: 12 servings
Course: Dessert, Party
Cuisine: Latin, Mexican
Calories: 280
Ingredients Method Notes

Ingredients
  

For the cake
  • 4 large eggs
  • 1 cup sugar
  • 1 cup flour
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 1 tsp vanilla
For the tres leches soak
  • 1 cup sweetened condensed milk
  • 1 cup evaporated milk
  • 1 cup heavy cream
For the topping
  • 2 cups fresh strawberries
  • 1 tbsp sugar
  • 1 tbsp lemon juice (optional)
  • 1 cup whipped cream

Method
 

Preparation
  1. Preheat your oven and bake the sponge cake in a 9x13 pan until final texture springs back when tapped.
  2. Let the cake cool completely.
Soaking the cake
  1. Poke holes all over the cake with a fork or skewer.
  2. Mix together the three milks in a bowl and taste; adjust as needed with vanilla and salt.
  3. Pour the milk mixture over the cake slowly, in stages, allowing it to soak before adding more.
  4. Cover and refrigerate the cake for at least 4 hours, preferably overnight.
Topping
  1. Slice the strawberries and prepare with sugar and optional lemon juice.
  2. Top the chilled cake with whipped cream and then add strawberries on top.

Notes

Chill overnight for the best texture. Use fresh strawberries for topping just before serving. Keep leftovers covered in the fridge, best consumed within 3 days.