Strawberry Tres Leches Cake
My strawberry tres leches cake takes everything you adore about a classic tres leches cake but this version turns it up a notch with a fruity makeover of sweet strawberry flavor bursting in every bite! This stunning dessert features a strawberry-flavored sponge cake, soaked in a luscious strawberry tres leches milk mixture, topped with fresh whipped cream, dusted with freeze-dried strawberries and finished with juicy fresh strawberries!
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Whether you’re already a tres leches fan or brand new to it, you need this strawberry version in your life. Trust me, it’s a spring and summer showstopper! So whether you’re looking for an addition to your regular summer hosting menu or cinco de Mayo celebrations this recipe is one you’ll crave again and again!
For more summer baking recipes check out these light & fluffy lemon cupcakes, this triple strawberry layer cake or this lemon blueberry crumb cheesecake!
Key Ingredients
All-purpose flour. This recipe actually doesn’t use a lot of flour but the quality is what matters. All-purpose flour has enough gluten to support the structure of the sponge cake. The gluten also ensures it doesn’t collapse or turn into soggy mush once all the tres leches milk mixture is added.
Granulated sugar. Used to sweeten the cake but also important when whipping the egg whites. It stabilizes the egg whites making deflation while being folded into the cake batter less likely.
Eggs. Whole separated eggs are used in this recipe. A traditional tres leches recipe will use a sponge cake recipe which involves whipping egg whites separately for the distinctive texture of the cake. In addition, if the cake doesn’t have a spongy texture the milk won’t soak into the crumb.
Strawberry milk. Work smarter not harder. Extracting strawberry flavor from fresh strawberries can take a little work. Extracts are often too “artificial” tasting and freeze-dried strawberries (at the quantity needed for this recipe) can be expensive. Enter strawberry milk – I used a naturally flavored milk for the best taste. If you opt for a powder that needs to be reconstituted you should reduce the amount liquid so that the batter doesn’t end up being too runny.
Baking powder. Used for an extra lift to the cake to ensure a light and open crumb wit lots of air bubble for the tres leches milk mixture to soak into.
Vanilla extract. Brings out the milky sweetness of the strawberries.
Cornstarch. As mentioned earlier, this recipe doesn’t use a lot of flour to keep it light however that would result a runny batter that can affect the rise of the cake. In addition, folding whipped egg whites into a soupy batter can deflate the egg whites. Cornstarch is added to thicken the batter – it doesn’t contribute any gluten so the cake isn’t dense and has a neutral flavor.
Three milks for the “tres leches” mixture. Evaporated milk, condensed milk & strawberry milk. Opt for the full-fat versions of each for maximum flavor!
Fresh Strawberries. Used as a topping only since this recipe doesn’t need a strawberry puree or reduction.
Heavy cream. Whipped along with confectioner’s sugar for an easy & fluffy whipped cream topping
Freeze-dried strawberries. Use as an optional dusting before serving on top of the whipped cream
Red food coloring. Optional if you want a more vibrant color.
Frequently Asked Questions
What is tres leches cake? Tres leches is a classic Latin American dessert composed of a simple sponge cake soaked in 3 different kinds of milk and topped with a simple whipped cream.
What are the three milks in tres leches cake? Well it depends on who you ask. Most tres leches recipes will have two milks (evaporated and condensed milk) in common. The third milk will typically either be whole milk or heavy cream and this is usually up to personal preference. This strawberry tres leches cake recipe uses strawberry whole milk – I love Promised Land brand and usually don’t have a problem finding it my grocery store (either Safeway or Costco).
Is tres leches cake soggy? No. Although the cake is saturated in a milk mixture it does/should not have a soggy texture. Firstly, although the cake has a soft, spongy texture, the quality of the cake should be sturdy enough to hold pockets of the tres leches milk mixture while still preserving the integrity of the cake’s structure. In addition, the milk mixture isn’t runny and is more like a milk syrup. Think of tres leches cake the same way you do pancakes that are loaded with maple syrup -they’re not soggy but soaked in a complementary flavor!
Does tres leches cake have butter or oil? Many traditional tres leches will not include any fat in the sponge cake recipe (apart from the egg yolks). In regular cakes, butter and oil contribute flavor and what is perceived as “moistness.” This isn’t needed in tres leches recipes since the cake is subsequently saturated in milk, having a “drier” sponge works in your favor since it will soak up more of milk mixture. Plus in this strawberry tres leches cake recipe the strawberry milk packs in enough flavor for butter and oil not to be missed.
Why did my tres leches cake sink?
The base of a tres leches cake is typically a sponge cake and these can be a little temperamental.
- Firstly, you want to ensure that the incorporated egg whites are only whipped to soft peaks. This will help to avoid deflating them too much as you work it into the batter
- Second, the oven temperature is crucial for a perfect sponge. Too hot and it will rise too quickly, losing its structure as soon as it is removed from the oven. Too cool and it won’t rise properly resulting in a dense cake and/or a gluey streak at the bottom. Ensure the perfect baking temperature by using an oven thermometer.
- Third, leave that oven door closed! Opening the oven door in the middle of baking dramatically drops the temperature which causes the cake to deflate. Instead utilize your oven’s light to check on things. The good thing about tres leches is that a little over-baking is easily forgiven since the cake is soaked in the tres leches milk mixture anyway!
Tips for the Best Strawberry Tres Leches Cake
Make sure you use a clean bowl and whisks when whipping your egg whites. Any fat in the egg whites will interfere with the whipping process and prevent them from reaching maximum volume.
Avoid whipping the egg whites to stiff peaks. As a rule of thumb, if you intend to fold whipped egg whites into a batter, the egg whites should match the consistency of the batter. This is because with stiff peaks it will take more folding to work those egg whites into your cake batter and in the process you deflate the egg whites which will affect the rise and texture of your cake. This recipe calls for egg whites whipped to soft peaks – they are sturdy but also much more fluid and blend easily into the batter without too much effort or force.
Use a third bowl when separating the egg whites from the yolks. Crack the egg open over a small bowl and separate the yolk over that bowl. Once you’re successful then transfer the egg white and yolk to their respective bowls. This is so that on the off chance a yolk breaks into the egg white you you only have to replace 1 egg white. As mentioned before any fat (in this case egg yolks) will prevent the egg whites from whipping to maximum volume.
Brush the strawberries with glycerin once you put them on top of the cake. Freshly washed fruit can lose their luster after a while – especially once refrigerated. Brushing with food-grade glycerin will help them retain some sheen – perfect for when you’re hosting and need a stunning centerpiece dessert. You can also use piping gel for extra sheen and an even more “perfect” presentation.
If using a ceramic coated, non-stick pan like this one skip greasing the pan. As the cake rises it “climbs” up the sides of the pan using it as a kind of structural support. In an over-greased too slick pan (in the case of a greased ceramic-coated pan), once the cake cools it shrinks away from the side easily making the cake more compact and dense as the air bubbles shrink.
What Kind of Strawberry Milk Should I Use?
I opted for Promised Land brand which is made with real strawberries for an amazing flavor (this isn’t sponsored – it really is just that good). Strawberry milk made with real strawberries also tends to be more creamy with a thicker consistency (similar to half & half) which is perfect for this recipe since a batter that’s too runny can affect the rise of the cake.
If using a strawberry milk that is artificially flavored with a consistency more similar to regular whole milk, opt for only 12 oz of the strawberry milk. If you are starting from a powder, reconstitute it with 12 oz water or milk – whichever is recommended on the label.
How to Make Strawberry Tres Leches Cake
Make the Strawberry Sponge Cake
Step 1. Preheat oven to 350°F .
Step 2. Sift the all-purpose flour, cornstarch, baking powder and salt into a small bowl and set aside.
Step 3. Separate the eggs and place the egg whites in a bowl large enough to accommodate them at least tripling in size. They will be whipped later.
Step 4. Add the egg yolks, 220g ( 1 cup) of the sugar & vanilla extract to a large mixing bowl and whip on high speed until the mixture is a pale yellow and ribbons on itself. This will take about 2-3 minutes. The goal here is incorporate air at each step for a fluffy sponge cake to soak up the strawberry tres leches milk mixture.
It is fine to estimate 1 cup of sugar for this step as long as all the remaining sugar is used when whipping the egg whites. Do not estimate the total amount of sugar called for in the recipe. I prefer to use a handheld electric mixer for this cake. An electric mixer makes it easier to switch between bowls so you can whip the egg whites without too much hassle in the middle of baking.
Step 5. Slowly stream in the strawberry milk while continuing to mix on high speed. The mixture will of course become thinner but it should be very frothy. Add red food coloring at this stage if using.
Step 6. Turn the mixer down to low speed and add the sifted flour mixture set aside earlier in four additions. Wait until the flour has been completely incorporated before adding another portion of the flour mixture. Mix only til incorporated.
Step 7. Clean the whisk attachments of your electric mixer and whip the egg whites on high speed until foamy. Continuing to whip and slowly pour in the remaining granulated sugar until it is used up. Whip the egg whites until they form soft peaks. Soft peaks flop over easily on an inverted whisk.
It’s important to whip the egg whites only to soft peaks since stiff peaks will be more difficult to work into the batter and more likely to deflate in the process.
Step 8. Gently fold in the whipped egg whites to the strawberry sponge cake batter until just incorporated and there are no more streaks.
Step 9. Pour the batter into a 13-inch pan and bake for 35-40 minutes at 350°F.
If you happen to be using a ceramic-coated non-stick pan I recommend not greasing or spraying the pan with baking spray. This cause the inside of the pan it to be slick and the cake won’t have anything to grip on to; as a result, after removing it from the oven it will shrink in height and away from the sides of the pan.
Step 10. Once done, immediately invert the cake pan onto a wire rack and let the cake cool (covered by the pan) completely before pouring on the tres leches mixture. This inverted position will prevent the sponge cake shrinking and getting dense/compact.
Make the Strawberry Tres Leches Milk Mixture & Soak the Tres Leches Cake
Step 1. Pour the strawberry milk, evaporated milk, condensed milk & red food coloring (if using) in a microwave-safe bowl or large spouted measuring glass. Heat for 1 minute or until mixture is warm but still comfortable on the back of your hand.
Step 2. Once cooled, return the cake to an upright position in the cake pan. Using a fork or skewer poke holes in your cooled tres leches cake. Don’t be afraid to poke all the way through the cake to the bottom of the pan – this ensures all of the strawberry milk mixture soaks into and through the cake.
Step 3. Pour the strawberry tres leches mixture across the top of the cake. Don’t worry if it doesn’t all soak in immediately. Cover with plastic wrap and refrigerate for at least 4 hours before serving to let the milk mixture soak into the cake.
Make the Whipped Cream Topping and Assemble the Strawberry Tres Leches Cake
Step 1. Before serving the cake make the whipped cream. Add the heavy whipping cream to a mixing bowl along with the confectioner’s sugar and vanilla extract. Whip on high speed til stiff peaks form.
Step 2. Spread the whipped cream on top of the milk-soaked cake using the back of a spoon or an offset spatula. Dust freeze-dried strawberries on top if using and garnish with fresh strawberries.
Keep the cake refrigerated until ready to serve. If you keep your refrigerator at the coldest setting remove the cake 15-20 minutes before serving. Refrigerate any leftovers and enjoy within 4 days for optimal taste!
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Ingredients
For the Strawberry Sponge Cake
- 455 ml strawberry milk 455g or 16 oz or 2 cups
- 175 grams all-purpose flour 6⅛ oz or about 1⅓ cups
- 330 grams granulated sugar 11¾ oz or about 1½ cups
- 6 large eggs, separated
- 70 grams cornstarch 2½ oz or ½ cup
- 2 tsp vanilla extract
- 2½ tsp baking powder
- ½ tsp salt
- red food coloring optional
For the Strawberry Milk Mixture
- 225 ml strawberry milk 8 oz or 1 cup
- 340 ml evaporated milk 12 oz or 1½ cups or 1 standard can
- 395 ml condensed milk 14 oz or 1¾ cups or 1 standard can
- red food coloring optional
For the Whipped Cream Topping
- 340 grams heavy whipping cream 12 oz or 1½ cups
- 165 grams confectioner's sugar 5¾ oz or 1¼ cups
- fresh strawberries
- freeze dried strawberries optional
Instructions
Make the Strawberry Sponge Cake
- Preheat oven to 350°F .
- Sift the all-purpose flour, cornstarch, baking powder and salt into a small bowl and set aside.
- Separate the eggs and place the egg whites in a clean bowl large enough to accommodate them at least tripling in size once whipped later.
- Add the egg yolks, 220g ( 1 cup) of the sugar & vanilla extract to a large mixing bowl and whip on high speed until the mixture is a pale yellow and ribbons on itself. This will take about 2-3 minutes. For this step it’s okay to estimate 1 cup of sugar from the total 330 grams used in the recipe for this step
- Slowly stream in the strawberry milk while continuing to mix on high speed. The mixture will be thinner but it should be very frothy. Add the red food coloring at this stage if using.
- Turn the mixer down to low speed and add the sifted flour mixture set aside earlier in four additions. Wait until the flour has been completely incorporated before adding another portion of the flour mixture and mix only until incorporated.
- Clean the whisk attachments of your electric mixer and whip the egg whites on high speed until foamy. Continuing to whip, slowly pour in the remaining granulated sugar until it has all been added. Whip the egg whites until they form soft peaks (they should flop over easily when the whisk is inverted)
- Gently fold in the whipped egg whites to the strawberry sponge cake batter until completely incorporated.
- Pour the batter into a 13-inch pan and bake for 35-40 minutes at 350°F.
- Once done, immediately invert the cake pan onto a wire rack and let the cake cool (covered by the pan) completely before pouring on the tres leches mixture. This inverted position will prevent the sponge cake shrinking and getting dense/compact
Make the Strawberry Tres Leches Milk Mixture & Soak the Tres Leches Cake
- Pour the strawberry milk, evaporated milk, condensed milk & red food coloring (if using) in a microwave-safe bowl or large spouted measuring glass. Heat for 1 minute or until mixture is warm but still comfortable on the back of your hand. Whisk til smooth.
- Return to the cake to a right-side up position in the cake pan and using a fork or skewer poke holes in your cooled tres leches cake. Don't be afraid to poke all the way through the cake to the bottom of the pan – this will ensure all of the strawberry milk mixture gets soaked into the cake.
- Pour the strawberry tres leches mixture across the top of the cake. Don’t worry if it doesn’t all soak in immediately. Cover with plastic wrap and refrigerate for at least 4 hours before serving to let the milk mixture soak into the cake.
Make the Whipped Cream Topping and Assemble the Strawberry Tres Leches Cake
- Before serving the cake make the whipped cream. Add the heavy whipping cream to a mixing bowl along with the confectioner's sugar and vanilla extract. Whip on high speed until stiff peaks form.
- Spread the whipped cream on top of the milk-soaked cake using the back of a spoon or an offset spatula. Dust freeze-dried strawberries on top if using and garnish with fresh strawberries.
- Keep the cake refrigerated until ready to serve. If you keep your refrigerator at the coldest setting remove the cake 15-20 minutes before serving. Refrigerate any leftovers and enjoy within 4 days for optimal taste!
Notes
- Don’t forget to flip the cake onto a rack and allow it to cool while inverted. This prevents the cake shrinking excessively and preserves the air pockets to so the tres leches milk mixture is able to better soak in.
- Use metric measurements. I provide estimated measurements for cups but measuring in grams will give the best results as this measurement is more precise. If you insist on using measuring cups make sure you spoon the dry ingredients into the measuring cups to avoid packing and using too much of an ingredient (particularly flour).
- Use a light-weighted pan. Since the cake is inverted it’s important that the weight of the pan doesn’t compress the cake.
- If using a ceramic-coated pan skip the baking spray as this can cause an overly slick surface and the sponge cake will shrink while cooling.
These were bomb, love the twist put on it.