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Easy Strawberry Tres Leches - Image 3

Easy Strawberry Tres Leches

A simple yet delicious twist on the classic Tres Leches cake, featuring fresh strawberries for a refreshing summer treat.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 12 servings
Course: Dessert
Cuisine: Mexican
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup all-purpose flour
  • 1.5 teaspoons baking powder
  • 1/4 teaspoon salt
  • 5 large eggs separated
  • 1 cup granulated sugar divided
  • 1/3 cup whole milk
  • 1 teaspoon vanilla extract
  • 1 14 oz can sweetened condensed milk
  • 1 12 oz can evaporated milk
  • 1/2 cup heavy cream
  • 2 cups sliced strawberries plus extra for garnish
  • 1 cup heavy whipping cream for topping
  • 2 tablespoons powdered sugar for topping

Equipment

  • 9x13 inch baking dish
  • Electric mixer
  • Mixing bowls
  • Whisk

Method
 

  1. Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking dish.
  2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
  3. In a large bowl, beat the egg yolks with 3/4 cup of sugar until pale and thick. Add the milk and vanilla extract, mixing well.
  4. Gently fold the dry ingredients into the yolk mixture until just combined.
  5. In another clean bowl, beat the egg whites until soft peaks form. Gradually add the remaining 1/4 cup of sugar and continue beating until stiff peaks form.
  6. Carefully fold the egg whites into the batter until no white streaks remain. Pour the batter into the prepared baking dish.
  7. Bake for 30 minutes or until a toothpick inserted into the center comes out clean. Let the cake cool completely.
  8. In a separate bowl, mix together the sweetened condensed milk, evaporated milk, and heavy cream. Once the cake has cooled, poke holes all over it with a fork or skewer.
  9. Slowly pour the milk mixture over the cake, allowing it to soak in. Refrigerate for at least 1 hour to let the cake absorb the milk.
  10. Whip the heavy whipping cream with powdered sugar until stiff peaks form. Spread the whipped cream over the cake and top with sliced strawberries. Serve chilled.

Notes

Chef's Tips:
• For best results, use room temperature eggs to help them whip up better
• Avoid overmixing the batter to keep the cake light and fluffy
• Serve with a sprinkle of mint leaves for a refreshing touch
Food Safety:
• Ensure eggs are fresh and refrigerated until use to prevent spoilage
• Store leftovers in an airtight container in the refrigerator for up to 3 days