The classic tres leches cake is the epitome of indulgent simplicity. With its ultra-soft sponge soaked in a luxurious trio of milks, this cake melts in your mouth and finishes with a rich, custard-like texture. Topped with a fluffy whipped cream and sweetened strawberries, it’s a dessert that speaks to the soul.
Whether you’re celebrating a birthday, hosting a summer barbecue, or simply craving something decadent, this tres leches cake with strawberries will not disappoint. It’s a beautiful balance of lightness and sweetness, with just a touch of spice if you choose to add rum. Every bite is a blend of creamy, fruity, and airy perfection—perfect for sharing with the ones you love.
Full recipe:
Ingredients:
For the Cake:
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2 cups all-purpose flour
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2 teaspoons baking powder
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½ teaspoon salt
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6 large eggs, separated
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1½ cups granulated sugar
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2 teaspoons pure vanilla extract
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½ cup whole milk
For the Tres Leches Sauce:
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1 (12 oz) can evaporated milk
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1 (14 oz) can sweetened condensed milk
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½ cup whole milk (or heavy cream)
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½ teaspoon ground cinnamon
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2 tablespoons dark rum (optional)
For the Toppings:
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1 cup cold heavy whipping cream
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1½ teaspoons granulated sugar
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¼ teaspoon pure vanilla extract
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1 pint fresh strawberries, thinly sliced
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¼ cup granulated sugar (for strawberries)
Directions:
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Preheat oven to 325°F (160°C). Grease a 9×13-inch glass or ceramic baking dish and set aside.
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In a medium bowl, whisk together flour, baking powder, and salt.
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In a large mixing bowl, beat egg whites until stiff peaks form. Gradually add sugar while mixing until glossy.
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Reduce mixer to low and add egg yolks one at a time, followed by vanilla extract. Mix for 3 minutes.
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Alternate adding the flour mixture and ½ cup of milk to the egg mixture, starting and ending with the flour. Mix until smooth.
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Pour batter into the prepared pan and bake for 40–45 minutes or until a toothpick inserted in the center comes out clean. Let cool for 20 minutes.
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While the cake cools, whisk all the sauce ingredients in a large bowl.
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Poke holes generously all over the slightly warm cake using a skewer or fork.
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Gradually spoon or pour the sauce over the cake. Let soak at room temperature for 30 minutes, then refrigerate for at least 3 hours or overnight.
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Before serving, toss sliced strawberries with ¼ cup sugar. Let sit for 10 minutes.
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Whip cold heavy cream, sugar, and vanilla until soft or stiff peaks form.
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Spread whipped cream over chilled cake. Slice and top with sweet strawberries to serve.
Prep Time: 15 minutes | Cooking Time: 45 minutes | Total Time: 5 hours (including chilling) Kcal: 474 kcal | Servings: 12 slices
A Dessert Rooted in Culture
Tres Leches Cake has deep roots in Latin American culinary traditions, particularly in Mexico, Nicaragua, and other Central American countries. While the exact origin is debated, it is widely agreed that the cake gained popularity in Latin America during the mid-20th century when canned milk products became more accessible and widespread.
In Mexican households, tres leches is more than just a dessert—it’s a celebration of family and heritage. It is often made for birthdays, weddings, baptisms, and quinceañeras, serving not only as a sweet treat but also as a cherished tradition passed down through generations. This recipe, adapted from a family friend in Puebla, Mexico, preserves that cultural authenticity while making it accessible for home bakers of all levels.
The Perfect Dessert for Every Occasion
This cake’s light texture and creamy richness make it ideal for nearly any celebration. Its ability to be made ahead of time is a major bonus for hosts and busy home cooks. Because the cake needs several hours—or preferably overnight—to soak in the milk mixture, it actually tastes better when prepared a day in advance.
From summer barbecues to holiday dinners, and especially Cinco de Mayo parties, this tres leches cake is sure to leave a lasting impression. Its festive appearance, especially when topped with ruby-red strawberries and whipped cream, makes it a visual standout on any dessert table.
The Secret to the Cake’s Unique Texture
The secret behind the cake’s signature moist, custard-like texture lies in its sponge cake base and the soaking process. The sponge is created by whipping egg whites to stiff peaks and folding in the yolks, sugar, flour, and milk. This process ensures the cake has enough structure to absorb the generous amount of milk mixture without becoming soggy.
Once the cake is baked and slightly cooled, it’s poked all over with a skewer or fork. This step allows the milk mixture to seep into every crevice of the cake. After pouring the sauce over the cake, it’s left to rest—first at room temperature and then in the fridge—to ensure every bite is fully saturated with flavor.
Why Strawberries Make It Even Better
While traditional tres leches cake can be served plain or with a dusting of cinnamon, this version stands out thanks to its strawberry topping. Sliced strawberries tossed in a bit of sugar release their natural juices, creating a simple but irresistible compote that pairs beautifully with the creamy base of the cake.
Strawberries also add a touch of brightness and freshness, balancing the richness of the sweetened condensed milk and whipped cream. Their vibrant color adds visual appeal, making the cake even more irresistible.
If strawberries aren’t your preference or aren’t in season, the cake is incredibly versatile. Other fruits like peaches, bananas, or even tropical options like mango or pineapple make excellent toppings. Toasted coconut or a drizzle of chocolate sauce can also be used for variation.
Homemade Whipped Cream: A Finishing Touch
Forget store-bought whipped toppings—this cake deserves the real deal. Making your own whipped cream is surprisingly simple and adds a level of freshness that pre-made options just can’t match. Cold heavy cream, a touch of sugar, and a splash of vanilla extract are all you need. Beat the mixture until soft or stiff peaks form, depending on your preference, and spread it generously over the chilled cake.
The lightness of the whipped cream complements the dense, milk-soaked cake, while the hint of vanilla enhances its overall flavor. It’s the perfect crown for this indulgent dessert.
Helpful Tips for the Best Tres Leches Cake
To get the best results from this recipe, it’s important to follow a few key tips:
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Use room temperature eggs: While it’s easier to separate eggs when they’re cold, let them come to room temperature afterward. This ensures better volume and mixing.
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Beat the egg whites properly: Achieving stiff peaks is essential for a fluffy sponge cake. Using an electric mixer with a whisk attachment helps immensely.
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Don’t over-soak: While it’s tempting to pour all of the milk mixture into the cake, stop if it begins to pool excessively. Reserve any remaining liquid for serving alongside the cake if desired.
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Chill thoroughly: The cake needs at least 3 hours in the fridge, but overnight is best. This allows the cake to fully absorb the milk and develop its rich, creamy texture.
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Add fruit right before serving: For the freshest taste and appearance, top the cake with strawberries just before serving. This keeps the fruit from becoming soggy or overly soft.
Storage and Make-Ahead Advice
One of the great advantages of tres leches cake is that it stores exceptionally well. It can be prepared up to a day in advance and kept in the refrigerator until ready to serve. In fact, it tastes better after sitting overnight, giving the milk mixture time to fully infuse the sponge cake.
If you’re planning ahead even further, you can freeze the cake base for up to three months. Be sure to wrap it tightly in plastic wrap before freezing. When ready to use, thaw it in the refrigerator and proceed with the milk soaking and toppings.
However, it’s best not to freeze the cake once it’s been assembled with whipped cream and strawberries, as these components don’t defrost well and can become watery or grainy.
Once fully assembled, leftover cake can be stored in the refrigerator for up to three days. Be sure to cover it tightly to keep it from absorbing other odors and to maintain its moist texture.
Variations to Try
This classic recipe is endlessly adaptable. Here are some ways you can personalize your tres leches cake:
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Chocolate Tres Leches: Replace ½ cup of the flour with unsweetened cocoa powder for a chocolatey twist. Top with chocolate whipped cream and shavings.
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Coffee Infusion: Skip the rum and add a couple of tablespoons of espresso for a subtle coffee flavor that pairs beautifully with the sweetness.
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Coconut Bliss: Use coconut milk as part of the soaking liquid and top with toasted coconut flakes for a tropical variation.
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Mini Cakes: Halve the recipe and use a smaller baking dish or round pans for mini versions that are perfect for more intimate gatherings.
These variations can help you tailor the cake to your taste preferences or the theme of your event, while still preserving the essence of this delightful dessert.
Conclusion: A Dessert Worth Celebrating
Tres Leches Cake with Strawberries is a dessert that offers both comfort and elegance. Its rich history, combined with its satisfying texture and flavor, make it a favorite across cultures and generations. The addition of fresh strawberries and homemade whipped cream takes this classic to a new level, turning it into a showstopping dessert for any occasion.
Whether you’re new to baking or a seasoned home chef, this recipe is straightforward, forgiving, and endlessly rewarding. Each slice delivers a balance of light sponge, sweet milk infusion, airy cream, and bright berries—a combination that’s hard to beat.
So the next time you need a dessert that wows, consider this tres leches cake. It may just become your new signature dish.