Strawberry Tres Leches Cake

Strawberry Tres Leches Cake

Recipe by Nana PastriesCourse: DessertCuisine: MexicanDifficulty: Easy


  • Strawberry Sponge Cake
  • 33g Fresh Strawberries (about 3-4 medium strawberries)

  • 41g (a little less than 3 tbsps) Milk

  • 2 eggs (separated)

  • 90g (1/2 cup) Sugar

  • 75g (1/3 cup) Vegetable Oil

  • Red food color

  • 80g (2/3 cups) All purpose flour

  • 2/3 tsp Baking powder

  • Tres Leches/Milk
  • 120ml (little less than 1/2 cup) Milk

  • 175ml (3/4 cups) Evaporated milk

  • 180ml (about 3/4 cups) Sweetened condensed milk

  • 1 tsp vanilla extract

  • Whipped cream
  • 240 ml (1 cup) Heavy cream (very cold)

  • 2 tbsp powdered sugar

  • 1/2 teaspoon vanilla extract

  • Assemble
  • Fresh Strawberries


  • Strawberry Sponge Cake
  • Preheat the oven to 340F/170F.
  • Blend the strawberries and milk until smooth. Keep aside.
  • In a large dry bowl, with a clean whisk, bring the egg whites to a foam. Once they are white and frothy, gradually add the sugar and continue to whip until firm. Set aside.
  • In another small bowl whisk together the egg yolks, strawberry mixture, oil and a little bit of red food coloring.
  • Add the strawberry/egg yolk mixture to the whipped egg whites and fold together.
  • Sift the flour and baking powder into the mixture and gently fold it using your rubber spatula.
  • Pour the batter into a greased and lined 6″ cake pan or a 6″ heart shaped cake pan (I used this one).
  • Bake at 340F/170F for about 25-40 minutes or until the cake is baked through. *To test for doneness, insert a toothpick into the center of the cake. If it comes out clean, it’s done. 
  • Allow the cake to cool.
  • Tres Leches/Milk
  • Whisk together the milk, evaporated milk, sweetened condensed milk and 1 tsp of vanilla extract.
  • Poke holes into the cooled sponge cake with a fork, covering the entire surface.
  • Place plastic wrap on the clean cake pan that you used to bake the cake and then put the vanilla sponge over it.
  • Pour the “tres leches mixture” over the cake, allow the milk to soak in before covering with plastic wrap.
  • Place the cake into the fridge for at least 6 hours, preferably overnight.
  • Whipped cream
  • In a large bowl, add the heavy cream, powdered sugar and vanilla extract.
  • Whip on medium-high speed using an electric hand mixer until medium peaks form.
  • Assemble
  • Pipe the whipped cream over the cake and add fresh strawberries over it.
  • Remember to keep covered in the refrigerator, it lasts 4-5 days in good condition.
  • Enjoy!


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