Layered Tres Leche Cake with Strawberries

cakeThis was my second time making a tres leche cake.  I made it for my family for New Years, and it was really yummy! The previous cake I made was with peaches, you can check that out Here.  It is a super moist, light, airy and super delicious sponge cake soaked in the three kinds of milk {evaporated milk, condensed milk, and heavy cream}. Tres Leches is a very light cake {especially if made without butter}, with many air bubbles in its crumb. This distinct texture is why it does not have a soggy consistency, despite being soaked in a mixture of three types of milk.

I can’t say which one I liked better, but strawberries are not in season right now so the strawberries alone cost over $10.00.  However, I definitely like the taste of fresh strawberries with the whipped cream.  In my opinion, fresh always tastes better then canned fruit.



I also think I should have soaked more milk into the cake.  I was in a bit of a hurry with this cake because midnight was coming on New Years Eve and I wasn’t done with the cake yet!  I think I should have poked larger and deeper holes into the cake.  This might have helped soak more milk into the cake.  Try it and tell me what you think!



Also, last time I said that I would make a larger cake but I only made a six inch again.  Since there are only three in our family, an 8 inch would have been too big.   You can also make this cake in a single layer.  Both taste good, but I like the way a layered cake looks better.



The strawberries and homemade whipped cream tasted so delicious as a filling!tres leche cake layered


Make sure you do not over mix sponge cake! Below is a picture showing the difference between over mixing and not over mixing.

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Layered Tres Leche Cake with Strawberries


    Vanilla sponge cake
  • 5 large eggs (separated)
  • 1/2 cup sugar
  • 2 tsp pure vanilla extract
  • 1 tsp lemon extract (optional)
  • 1 1/4 cups all-purpose (plain) flour (sifted)
  • For three milks syrup
  • 1 can sweetened condensed milk
  • 1 can evaporated milk
  • 1 cup heavy whipping cream
  • 2 teaspoons lemon extract (optional)
  • Topping and filling
  • 1 3/4 cup heavy whipping cream
  • 1/4 cup powdered sugar
  • 1-2 pounds of strawberries cut up small


    Vanilla Sponge Cake
  1. Preheat oven to 350 degrees. Prepare 9” round cake pan, or 3 6 inch like I used
  2. Separate the egg whites from the yolks.
  3. Beat the egg whites on medium speed, 3 – 5 minutes.
  4. When soft peaks form slowly add the sugar in small batches.
  5. Whip until stiff peaks form about 5 minutes. Set aside.
  6. In a medium bowl beat egg yolks at medium-high speed for about 5 to 6 minutes, or until the egg yolks become pale colored, creamy and puffy. Stir in vanilla.
  7. Pour the egg yolks over the egg whites, gently fold until just combined trying not to lose any volume from the mixture.
  8. Fold in the flour little by little in the form of rain. Mix until just combined (over-beating will result in a denser, flatter cake).
  9. Pour the batter into the prepared pan.
  10. Bake in the preheated moderate oven for 25 minutes or until the toothpick comes out clean
  11. Let it cool
  12. Once cool, split the cake in half, flip the top of the cake and place it on a base. Poke using a fork holes all over the cake to better absorb the three milk soaking liquid
  13. Three milks syrup
  14. In a saucepan add the sweetened condensed milk, evaporated milk, heavy cream and cinnamon stick, bring to a boil, reduce the heat and continue boiling for 5 minutes. Remove it and let it cool.
  15. Once it is cool, add any other flavoring you are using
  16. Gradually brush all the milk soaking liquid into all sides of the cake (including the cut surfaces) until all absorbed. Best to rest the cake in the fridge overnight to complete the soaking process
  17. Topping
  18. Whip the cream, when soft peaks form, add the sugar little by little, continue whipping until stiff peaks form about 2 mins.
  19. Decoration
  20. Layer some whipped cream on the bottom layer and cover with canned or fresh fruit and decorate the top layer with whipped cream and the fresh or canned fruit.




Other cakes you might like!


Fresh fruit topping cake

le fraisier

le fraisier


Tres Leche cake with peaches



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10 thoughts on “Layered Tres Leche Cake with Strawberries

  1. I followed the directions exactly!!!!! My cake turned out flat and hard and gross. I made sure not to over mix it too. What do you think I did wrong?

    • Hi Kate I’m sorry your cake didn’t turn out. Something to keep in mind is this cake is a dense cake and not fluffy or light. It doesn’t even rise much while baking. did you poke deep holes with a fork? U may even try wiggling the fork around while in the cake to make the holes wide, and make much more holes then u think u would need. Did u use all the milk mixture in the cake, how long did u let it soak?

  2. I wish I could post a picture of these PAPER THIN cakes! I spent almost 2 hours trying to get everything perfect I followed the directions EXACTLY and separated them into 3 6inch pans and they are no joke 1/2 inch thick. They look like big hard cookies, don’t waste your time.

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