Tres Leches Cake with Whipped Cream and Fresh Strawberry Topping
A classic Latin American sponge cake soaked in a sweet blend of three milks and topped with airy whipped cream and fresh strawberries. This moist, creamy dessert is a showstopper that's surprisingly easy to make.
Ingredients
Ingredients
- 1 cup all-purpose flour for the cake
- 1.5 tsp baking powder for the cake
- 0.25 tsp salt for the cake
- 4 large eggs separated, for the cake
- 1 cup granulated sugar divided, for the cake and whipped cream
- 1 tsp vanilla extract for the cake
- 1 can evaporated milk 12 oz, for the soak
- 1 can sweetened condensed milk 14 oz, for the soak
- 0.5 cup whole milk for the soak
- 1.5 cups heavy whipping cream for the topping
- 1 tsp vanilla extract for the topping
- 2 cups fresh strawberries sliced, for topping
Notes
Storage: Cover the cake tightly with plastic wrap and store in the refrigerator for up to 3 days. The cake will become more moist over time. Make-Ahead: The cake can be baked, soaked, and topped a day ahead. For best results, add the fresh strawberries just before serving. Variations: Substitute the strawberries with other fresh fruits like mango, pineapple, or mixed berries. For a dairy-free version, use coconut milk-based products. Serving Suggestion: Serve chilled, cut into squares. It pairs wonderfully with a cup of coffee or hot chocolate.