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Delicious Strawberry Three Milks Cake topped with fresh strawberries and whipped cream
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Strawberry Three Milks Cake

A moist and flavorful cake soaked in three kinds of milk, topped with whipped cream and fresh strawberries, perfect for any celebration.
Prep Time1 hour
Cook Time30 minutes
Total Time3 hours
Course: Dessert
Cuisine: Latin American, Mexican
Keyword: Celebration Cake, Dessert Recipe, Strawberry Cake, Three Milks Cake, Tres Leches Cake
Servings: 12 servings
Calories: 300kcal

Ingredients

For the Cake

  • 1 cup all-purpose flour The foundation of our cake, lending it a tender crumb.
  • 1.5 teaspoons baking powder This will ensure our cake rises light and fluffy.
  • 0.25 teaspoon salt A little pinch enhances all the flavors.
  • 5 large eggs, separated The richness of the yolks and the airy lightness of the whites work harmoniously.
  • 1 cup granulated sugar Sweetening our cake to perfection.
  • 0.33 cup whole milk The creamy base that ties everything together.
  • 1 teaspoon vanilla extract For the warm, inviting aroma that fills your kitchen.

For the Milk Soaking Mixture

  • 1 can (14 oz) sweetened condensed milk Brings an indulgent sweetness and unique texture.
  • 1 can (12 oz) evaporated milk Adding richness without being overly sweet.
  • 1 cup heavy cream Contributing to the cake's luxurious moistness.

For Decoration

  • 2 cups whipped cream For the heavenly topping that makes each bite a dream.
  • Fresh strawberries sliced Fresh strawberries, sliced The vibrant fruity finish that adds brightness and freshness.

Instructions

Preparation

  • Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking dish.
  • In a bowl, sift together the all-purpose flour, baking powder, and salt. Set aside.
  • In a separate bowl, beat the egg yolks with 3/4 cup sugar until light and fluffy. Stir in the milk and vanilla extract.
  • Gradually fold the flour mixture into the egg yolk mixture until well combined.
  • In another bowl, beat the egg whites until soft peaks form. Add the remaining 1/4 cup sugar and continue to beat until glossy and stiff peaks form.
  • Gently fold the egg whites into the batter. Pour the batter into the prepared baking dish.

Baking

  • Bake for 25-30 minutes or until a toothpick inserted comes out clean. Let cool in the pan for 10 minutes.

Soaking

  • In a mixing bowl, whisk together sweetened condensed milk, evaporated milk, heavy cream, and vanilla extract.
  • Poke holes all over the cake's surface with a fork and slowly pour the milk mixture over it. Allow to soak for at least 30 minutes.

Decoration

  • Spread whipped cream over the top of the cake. Refrigerate for at least 2 hours or overnight.
  • Top with fresh sliced strawberries just before serving.

Notes

Ensure egg whites reach stiff peaks for the fluffiest texture. Slice strawberries just before serving.