Delicious Homemade Strawberry Tres Leches Cake
A moist, spongy cake soaked in three types of milk, topped with fresh strawberries.
Equipment
- Mixing Bowl
- Baking Pan
- Electric Mixer
- Whisk
Ingredients
Dry Ingredients
- 1.5 cups All-purpose flour Base of the cake for structure and texture.
- 1.5 teaspoons Baking powder Helps the cake rise.
- 0.5 teaspoon Salt Enhances flavor.
Wet Ingredients
- 0.5 cups Unsalted butter Softened for mixing.
- 1 cup Granulated sugar Sweetens the cake.
- 4 large Eggs Provides structure and moisture.
Tres Leches Mixture
- 1 cup Evaporated milk Adds creaminess.
- 1 cup Sweetened condensed milk Adds sweetness and moisture.
- 1 cup Heavy cream Used for topping.
Topping
- 2 cups Fresh strawberries Sliced for garnish.
Instructions
- Preheat your oven to 350°F (175°C).
- Grease and flour a 9x13 inch baking pan.
- Sift together flour, baking powder, and salt in a large mixing bowl.
- Cream together butter and sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition.
- Gradually add dry ingredients to wet ingredients, mixing until just combined.
- Pour batter into prepared baking pan and spread evenly.
- Bake for 25-30 minutes or until a toothpick comes out clean.
- Cool the cake in the pan for 10 minutes, then invert onto a wire rack to cool completely.
- Prepare the tres leches mixture by whisking together evaporated milk, sweetened condensed milk, and heavy cream.
- Poke holes in the cooled cake and pour the tres leches mixture over it.
- Let the cake soak for at least 30 minutes, or refrigerate for a few hours.
- Whip heavy cream until soft peaks form and spread over the soaked cake.
- Garnish with sliced strawberries and serve.
Notes
For best results, refrigerate the cake overnight after soaking.