Strawberry Tres Laches Cake Recipe

This Strawberry Tres Laches Cake is a delightful twist on the classic Latin American dessert. Soaked in three types of milk and topped with fresh strawberries and whipped cream, this cake is moist, rich, and perfect for any celebration.



  • 1 cup all-purpose flour
  • 1 1/2 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

Tres Leches Mixture:

  • 1 can (12 ounces) evaporated milk
  • 1 can (14 ounces) sweetened condensed milk
  • 1/2 cup whole milk


  • 2 cups heavy cream
  • 1/4 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 pound fresh strawberries, hulled and sliced


  1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking dish.
  2. Prepare the Cake Batter:
    • In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
    • In a large bowl, beat the egg yolks with 3/4 cup of granulated sugar until the mixture is pale yellow and doubled in volume. Stir in the milk and vanilla extract.
    • Add the flour mixture to the yolk mixture and gently mix until combined.
  3. Beat the Egg Whites:
    • In a separate bowl, beat the egg whites on high speed until soft peaks form. Gradually add the remaining 1/4 cup of granulated sugar and continue beating until stiff peaks form.
    • Gently fold the egg whites into the batter until no white streaks remain. Be careful not to overmix.
  4. Bake the Cake:
    • Pour the batter into the prepared baking dish and spread it evenly.
    • Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan on a wire rack.
  5. Prepare the Tres Leches Mixture:
    • In a large bowl, whisk together the evaporated milk, sweetened condensed milk, and whole milk.
  6. Soak the Cake:
    • Once the cake has cooled, use a fork or a skewer to poke holes all over the top of the cake.
    • Slowly pour the tres leches mixture over the cake, ensuring it is evenly soaked. Cover and refrigerate the cake for at least 4 hours or overnight to allow the milk mixture to absorb fully.
  7. Prepare the Topping:
    • In a large bowl, beat the heavy cream, powdered sugar, and vanilla extract on high speed until stiff peaks form.
    • Spread the whipped cream over the soaked cake.
  8. Add the Strawberries:
    • Arrange the sliced strawberries on top of the whipped cream.
  9. Serve:
    • Slice the cake and serve chilled. Enjoy this deliciously moist and flavorful Strawberry Tres Leches Cake!

Note: For an extra touch, you can drizzle some strawberry syrup or sauce over the cake before serving.

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