There is something truly magical about a Layered Tres Leches Cake with Fresh Strawberries Recipe that makes it stand out at any gathering. This cake is not just a dessert; it is a symphony of textures and flavors where moist, tender cake layers soak up a luscious trio of milks, creating a melt-in-your-mouth sensation that pairs perfectly with the bright freshness of strawberries. Whether you’re celebrating a special occasion or just craving something sweet and comforting, this recipe offers a delightful balance of creaminess, sweetness, and fruity brightness that will win everyone’s heart.
Ingredients You’ll Need
Gathering the right ingredients is the first joyful step in making this delicious Layered Tres Leches Cake with Fresh Strawberries Recipe. Each component is simple, yet essential, playing an important role in the overall texture, flavor, and visual appeal of the cake.
- 1 cup all-purpose flour: Provides the structure and light crumb needed for the cake layers.
- 1 and 1/2 tsp baking powder: Helps the cake rise beautifully for a soft, airy feel.
- 1/4 tsp salt: Enhances all the flavors, balancing sweetness perfectly.
- 5 whole large eggs (separated): Eggs add richness and lightness, with whites whipped to lend fluffiness.
- 1 cup sugar (divided into 3/4 and 1/4 cups): Sweetens the cake and the meringue-like egg whites to perfection.
- 1 tsp vanilla extract: Adds a warm, aromatic depth of flavor.
- 1/3 cup 2% or whole milk: Keeps the cake moist and tender.
- 8 oz evaporated milk: Part of the signature milk soak that makes this cake so tender.
- 9 oz sweetened condensed milk: Brings rich sweetness to the milk mixture.
- 1/4 cup heavy whipping cream: Adds creaminess to the soaking milk blend.
- 2 1/2 cups heavy whipping cream: Whipped with sugar for the luscious frosting topping.
- 2 1/2 tbsp granulated sugar: Sweetens the whipped cream topping just right.
- 1 lb fresh strawberries: Brings vibrant color and fresh, juicy contrast to the sweet cake.
How to Make Layered Tres Leches Cake with Fresh Strawberries Recipe
Step 1: Preparing the Cake Batter
Start by preheating your oven and preparing your baking pan by greasing it lightly. In a bowl, whisk together the flour, baking powder, and salt—these dry ingredients will give your cake the perfect lift and structure. Next, separate the eggs—this is key because you’ll beat the whites separately to incorporate air for a fluffy cake. Beat the egg yolks with 3/4 cup sugar until thick and pale, then mix in vanilla and milk to add moisture and flavor. Carefully fold the dry ingredients into this wet mixture to keep it tender and light.
Step 2: Whipping Egg Whites for Fluffiness
Beat the egg whites with the remaining 1/4 cup sugar until stiff peaks form. This meringue step is essential for making your cake rise and stay airy. Gently fold the beaten egg whites into the batter using a spatula, making sure to preserve as much air as possible. This careful folding ensures your cake layers will be light, soft, and perfect for soaking up the milks.
Step 3: Baking and Cooling the Cake Layers
Pour the batter into the prepared pan, smoothing the top evenly. Bake in your preheated oven at 350°F (175°C) for around 30 minutes, or until a toothpick comes out clean. Once baked, let the cake cool completely in the pan on a wire rack. Cooling is crucial here; the cake needs to be room temperature before moving to the next step to soak up the milk mixture properly.
Step 4: Preparing the Tres Leches Milk Mixture and Soaking
While your cake cools, combine the evaporated milk, sweetened condensed milk, and 1/4 cup heavy cream in a bowl. This luscious milk blend is what gives the cake its signature moist, silky texture. Once your cake is cooled, poke holes all over the surface with a fork or skewer and slowly pour the milk mixture over it, allowing the cake to soak it in fully. This soaking process is where the magic happens, yielding a cake that feels indulgent yet light.
Step 5: Whipping the Frosting and Assembling
Whip the 2 1/2 cups of heavy whipping cream with 2 1/2 tablespoons sugar until soft peaks form for a light, fluffy topping. Spread this whipped cream evenly over the soaked cake. Finally, slice your fresh strawberries and scatter them generously on top. The strawberries add an appealing pop of color, freshness, and a subtle tartness that perfectly complements the creamy cake.
How to Serve Layered Tres Leches Cake with Fresh Strawberries Recipe
Garnishes
Top your cake with extra fresh strawberry slices and a light dusting of cinnamon or cocoa powder to elevate its look and flavor. A few mint leaves add a refreshing green contrast that makes each slice visually irresistible.
Side Dishes
This cake pairs beautifully with a simple cup of black coffee, a glass of chilled milk, or even a fruity cocktail to make your dessert experience even more memorable. A small bowl of mixed berries on the side complements the strawberry topping amazingly well.
Creative Ways to Present
For a festive touch, serve the cake in individual clear glasses or mason jars, layering cake slices, milk soak, whipped cream, and strawberry pieces. This presentation not only looks stunning but also gives your guests a personalized serving that’s fun to eat and share.
Make Ahead and Storage
Storing Leftovers
Keep your leftovers covered tightly in the refrigerator to maintain the cake’s moisture and freshness. It tastes even better the next day as the flavors meld beautifully overnight, so don’t be afraid to make it ahead of time.
Freezing
You can freeze slices of this cake in airtight containers with parchment between layers. Thaw in the refrigerator for several hours before serving; note that the whipped cream topping is best added fresh to preserve its fluffiness.
Reheating
This cake is best enjoyed chilled, but if you prefer it slightly warm, let it sit at room temperature for a bit. Avoid microwaving, as that could alter the texture of this delicate, milk-soaked masterpiece.
FAQs
Can I use frozen strawberries instead of fresh?
Fresh strawberries are best for texture and flavor, but if you only have frozen, thaw them completely and drain excess liquid before using to avoid soggy toppings.
What milk can I use if I don’t have evaporated milk?
You can simmer regular milk to reduce it by half, creating a homemade evaporated milk substitute, which works beautifully in this recipe.
Is there a non-dairy option for the milk soak?
Yes, coconut milk and almond milk can be blended with sweetened condensed non-dairy milk alternatives to create a delicious vegan-friendly soak.
How long does the cake stay fresh?
This cake stays fresh in the refrigerator for about 3 to 4 days when stored in an airtight container.
Can I make the cake layers ahead of time?
Absolutely! Bake the layers a day in advance, wrap them tightly, and store at room temperature or refrigerated. Just soak and frost when ready to serve.
Final Thoughts
Making the Layered Tres Leches Cake with Fresh Strawberries Recipe is such a rewarding experience because the end result tastes as incredible as it looks—airy cake soaked in rich milks with the freshness of strawberries bringing it all to life. I truly hope you give this recipe a try and share this wonderful dessert with people you love; it’s always a hit that creates happy moments around the table.
Print
Layered Tres Leches Cake with Fresh Strawberries Recipe
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: 8 to 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: Latin American
Description
This indulgent Layered Tres Leches Cake is a moist, airy sponge soaked in a rich combination of evaporated milk, sweetened condensed milk, and cream, topped with whipped heavy cream and fresh strawberries. Perfect for celebrations, this classic Latin American dessert combines delicate layers with a luscious milky soak for an unforgettable treat.
Ingredients
Cake Batter
- 1 cup all-purpose flour
- 1 and 1/2 tsp baking powder
- 1/4 tsp salt
- 5 large eggs, separated
- 1 cup sugar (divided into 3/4 cup and 1/4 cup)
- 1 tsp vanilla extract
- 1/3 cup 2% or whole milk
Milk Soak
- 8 oz evaporated milk (about 2/3 of a 12 oz can)
- 9 oz sweetened condensed milk (about 2/3 of a 14 oz can)
- 1/4 cup heavy whipping cream
Topping
- 2 1/2 cups heavy whipping cream
- 2 1/2 tbsp granulated sugar
- 1 lb fresh strawberries, hulled and sliced
Instructions
- Prepare the Cake Batter: Preheat the oven to 350°F (175°C). In a bowl, sift together all-purpose flour, baking powder, and salt. In a separate large mixing bowl, beat egg yolks with 3/4 cup sugar until the mixture is pale and creamy, then stir in vanilla extract and milk.
- Beat Egg Whites: In another clean bowl, beat egg whites until soft peaks form. Gradually add the remaining 1/4 cup sugar and continue beating until stiff peaks form. Gently fold the egg whites into the yolk mixture, then gently fold in the flour mixture to keep the batter light and airy.
- Bake the Cake: Pour the batter into a greased and floured 9×13 inch baking pan. Bake for approximately 30 minutes or until a toothpick inserted into the center comes out clean. Let the cake cool completely in the pan on a wire rack.
- Soak the Cake: In a mixing bowl, combine evaporated milk, sweetened condensed milk, and 1/4 cup heavy cream. Once the cake is cooled, poke holes all over the surface using a fork or skewer and slowly pour the milk mixture evenly over the cake. Allow it to absorb the milk for at least 30 minutes to several hours for best results.
- Prepare the Topping: Beat 2 1/2 cups heavy whipping cream with 2 1/2 tbsp sugar until stiff peaks form.
- Assemble the Cake: Spread the whipped cream evenly over the soaked cake. Top with fresh sliced strawberries arranged decoratively. Chill the cake in the refrigerator until ready to serve.
Notes
- For extra flavor, add a teaspoon of rum or almond extract to the milk soak mixture.
- Make sure the cake is completely cooled before adding the milk soak to prevent it from becoming soggy.
- The cake can be prepared a day ahead; soaking it overnight enhances the texture and flavor.
- Use fresh, ripe strawberries for the best garnish and taste.
- Use whole milk or 2% milk in the batter for optimal moisture and richness.
