This Tres Leches cake is one of those cakes that is easy to make and should be made several days in advance to taste great. Top each slice with fresh strawberries and whipped cream for a perfectly seasonal dessert.
I’m all about the easy recipes that can be quickly prepared for a surprise treat (i.e. desserts) or made with little to zero effort or easily be prepped in advance to take some of the work out of certain meals.
Because this cake is prepared like a poke cake, it remains super moist and not at all dry.
About 30-40 minutes before serving the cake, just take whatever berries you prefer and get them ready for topping. You can also make homemade whipped cream during this time and keep it in the fridge (or take some help from Reddi-wip – I’m not judging!).
If you’ve never had a Tres Leches cake before, you’ve been missing out. I’ve had it a few times and have always wanted to make it. It feels really fancy but is super easy, and enough fun for any Taco Tuesday night.
And my daughter Grace has officially bumped her beloved birthday tradition of having a Lemon Cream Pie for her “dessert/cake” for this cake! So, I guess you can’t go to wrong with that. I mean the Lemon Cream Pie is seriously amazing, too, but there is just something about cake for your birthday that makes everything seem right.
Strawberries and Tres Leches Cake
- Author: Chelsia Rief
- Prep Time: 6 hours 20 minutes
- Cook Time: 25 minutes
- Total Time: 6 hours 45 minutes
- Yield: 9 to 12 servings 1x
- Category: Baking, Cake, Dessert
- 1 1/2 cups all-purpose flour
- 2 tsp baking powder
- 3/4 tsp kosher salt
- 3 extra-large eggs (at room temperature)
- 1 cup + 5 tbsp granulated sugar
- 2 tsp pure vanilla extract
- 1/2 cup whole milk
- 1 1/4 cup heavy cream
- 1 12 oz can evaporated milk
- 1 14 oz can sweetened condensed milk
- 1/2 tsp pure almond extract
- 8 cups sliced fresh strawberries (for serving)
- Whipped Cream for topping
- Preheat oven to 350F degrees. Butter a 9 x13x2 inch baking pan.
- Sift flour, baking powder, and salt into a small bowl and set aside. Beat the eggs with the paddle attachment of a KitchenAid on medium-high speed for 10 minutes until light yellow and fluffy. Reduce the speed to low and slowly add half of the flour mixture, then the whole milk and then the rest of the flour mixture. Mix with a spatula to make sure the batter is incorporated well. Pour the batter into the prepared pan, making sure the top is smooth and bake for 25 minutes, or until the cake springs back when lightly touched and a toothpick comes out clean when inserted in the middle. Allow the cake to cool for 30 minutes.
- In a 4-cup liquid measuring cup, whisk together the heavy cream, evaporated milk, sweetened condensed milk, and almond extract. Using a straw, bamboo skewer or cake pop stick, poke holes all over the cake and slowly pour the milk mixture over the cake, allowing the milk to absorb completely into the cake before adding more milk. Cover the cake with a lid or plastic wrap and store in the fridge for at least 6 hours or 5 days in advance.
- When you’re ready to serve, toss your strawberries (or berries of your choice) with the remaining 5 tbsp of granulated sugar. Cut the cake into squares and top with berries, whipped cream (homemade or store bought) and serve.
This can be made 5 days in advance – just store it in fridge. You can always leave the almond extract out of the cake and add it to some homemade whipped cream instead.
Recipe Source: Food Network Magazine 2017
Hi, I’m Chels! You’ll find me in the kitchen most days – either that or the desk around the corner from the kitchen. No doubt about it – the kitchen is the center of my little household. I believe cooking together and eating together helps keep us together!