Clearly, I'm having a strawberry moment. This ultra-moist Tres Leches Cake is topped with whipped cream and fresh strawberries and is truly delightfully perfect. It's an easy, make-ahead dessert perfect for parties or spring and summer celebrations!
Table of Contents
Why I Love This Recipe
You absolutely have to use the good stuff in this Tres Leches Cake. I’m talking rich, high-quality heavy cream. Real vanilla bean paste. Definitely don’t even think about using store-bought whipped cream. This cake is technically four leches if we’re being honest, and she is decadent.
Tres Leches Cake is one of those desserts that never fails to impress. It’s outrageously moist, thanks to a whole trio (okay, quartet) of milks, and it’s topped with a mountain of freshly whipped cream and sweet strawberries. It’s light but indulgent, simple but stunning, and perfect for feeding a crowd. Also: you can make Tres Leches Cake ahead, which means less stress when you're entertaining. Win-win.
Because there are so few ingredients in a Tres Leches Cake - you gotta go for the good stuff here! Don't skip making the whipped cream at home!!
Ingredients & Substitutions
- Unsalted butter
- All-purpose flour
- Baking powder
- Kosher salt
- Eggs
- Granulated sugar
- Vanilla bean paste
- Whole milk
- Heavy cream
- Evaporated milk
- Sweetened condensed milk
- Almond extract
- Fresh strawberries
- Full ingredient list is below with measurements.
How to Make
Preheat the oven to 350°F. Grease a 9x13-inch baking dish with butter.
In a small bowl, whisk together the flour, baking powder, and salt.
In the bowl of a stand mixer, combine the eggs, sugar, and vanilla bean paste. Beat on medium-high for 10 minutes until light and fluffy.
Reduce to low speed. Mix in half the dry ingredients, then the milk, then the rest of the dry ingredients. Mix until just combined.
Pour into the greased pan and bake for 25–30 minutes, until the top is golden and a toothpick comes out clean. Let cool for 30 minutes.
While the cake cools, whisk together the heavy cream, evaporated milk, sweetened condensed milk, and vanilla bean paste.
Once the cake has cooled, poke holes all over with a fork or skewer. Slowly pour the milk mixture over the cake in stages, letting it absorb fully each time.
Cover with plastic wrap and refrigerate for at least 4 hours, ideally overnight.
When ready to serve, beat the cold cream, sugar, vanilla, and almond extract in a stand mixer until soft peaks form.
Spread whipped cream evenly over the chilled cake. Top the Tres Leches Cake generously with sliced strawberries. Slice and serve cold.
Tips & Tricks
- Use room temp eggs for max volume in your sponge. It helps the batter get suuuper fluffy.
- Whisk that batter for a full 10 minutes — trust me, it’s worth it. You want all the air you can get.
- Let the cake cool before soaking. Warm cake + tres leches mixture = mushy disaster.
- Add the milk slowly! Let each pour soak in before adding more... patience = perfect texture.
- Make it the day before. The flavor gets better the longer it sits.
- Cold whipped cream only. Don't cheat with canned — it won’t hold up and won’t taste as dreamy.
FAQ's
Can I make Tres Leches Cake in advance?
Yes! It actually needs to sit for a few hours — preferably overnight — so the milks can fully soak in.
Can I use store-bought whipped cream?
Respectfully… no. Make it from scratch. The texture and flavor are on another level.
What if I don’t like strawberries?
No prob. Use any fresh berries or a combo — raspberries, blackberries, or even sliced mango.
Similar Recipes
Tres Leches Cake
Ingredients
For the Cake
- 2 tablespoons unsalted butter at room temperature
- 1.5 cups all purpose flour
- 2 teaspoon baking powder
- ½ teaspoon kosher salt
- 4 eggs at room temperature
- 1 cup white sugar
- 2 teaspoons vanilla bean paste
- ½ cup whole milk
For the Tres Leches Mixture
- 1.25 cups heavy cream
- 12 ounces canned evaporated milk
- 14 ounces canned sweetened condensed milk
- 1 teaspoon vanilla bean past
For the Whipped Cream
- 2 cup heavy cream chilled
- ¾ cup white sugar
- 1 teaspoon vanilla bean paste
- ¼ teaspoon almond extract
To Garnish
- 6 cups sliced strawberries or another berry of your choosing
Instructions
- Preheat the oven to 350°F. Grease a 9x13-inch baking dish with butter.
- In a small bowl, whisk together the flour, baking powder, and salt.
- In the bowl of a stand mixer, combine the eggs, sugar, and vanilla bean paste. Beat on medium-high for 10 minutes until light and fluffy.
- Reduce to low speed. Mix in half the dry ingredients, then the milk, then the rest of the dry ingredients. Mix until just combined.
- Pour into the greased pan and bake for 25–30 minutes, until the top is golden and a toothpick comes out clean. Let cool for 30 minutes.
- While the cake cools, whisk together the heavy cream, evaporated milk, sweetened condensed milk, and vanilla bean paste.
- Once the cake has cooled, poke holes all over with a fork or skewer. Slowly pour the milk mixture over the cake in stages, letting it absorb fully each time.
- Cover with plastic wrap and refrigerate for at least 4 hours, ideally overnight.
- When ready to serve, beat the cold cream, sugar, vanilla, and almond extract in a stand mixer until soft peaks form.
- Spread whipped cream evenly over the chilled cake. Top generously with sliced strawberries. Slice and serve cold.
Hi,
Is the 3/4 C of sugar for the 2 C of heavy cream the correct amount? I’ve used a couple of tbl spoons of powdered sugar for
2 C of heavy cream. Thank you in advance for your reply. Planning on making this for Easter looks delightful :))
Barb
yup - its a sweet cream! you can reduce if you prefer and use powdered sugar!
Yummy! Cannot wait for the strawberries and this cake looks and sounds so delicious!
Do you have baking recommendations for doing two round cakes and making this a layered cake for a birthday celebration?