Tres Leches Cake W/ Strawberry Sauce Recipe

Preheat and prepare pan

Preheat oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan or line it with parchment paper; set aside.

Whisk dry ingredients

In a medium bowl, whisk together 1.5 cups all-purpose flour, 1 tsp baking powder, and 1 tsp salt until evenly combined.

Beat eggs and sugar

In the bowl of a stand mixer or a large bowl with a hand mixer, beat 5 large room-temperature eggs and 1 cup granulated sugar on high speed for 6–8 minutes, until the mixture is thick, pale, and has tripled in volume (ribbons will form when the beaters are lifted).

Add flavor and dry ingredients

Reduce mixer speed to low. Add 2 tsp vanilla extract and alternate folding in the dry ingredients and 1 cup whole milk in three additions, beginning and ending with the dry ingredients. Mix just until combined; do not overmix.

Fold in butter

Gently fold in 4 tablespoons melted (and slightly cooled) unsalted butter until incorporated, scraping the bowl to combine without deflating the batter.

Bake

Pour batter into prepared 9x13 pan and smooth the surface. Bake in preheated oven 20–25 minutes, or until the top is golden and a toothpick inserted into the center comes out clean or with a few moist crumbs. Do not overbake.

Cool and poke

Remove cake from oven and let cool in the pan for 10–15 minutes. While still warm, use the handle of a wooden spoon or a skewer to poke evenly spaced holes all over the cake surface (about 1-inch apart) to help the milk soak in.

Whisk together 1 cup evaporated milk, 1 cup sweetened condensed milk, 1/2 cup heavy cream, 1/4 cup whole milk (optional, use if you prefer a thinner soak), and 1 tsp vanilla extract until smooth and combined.

Slowly pour the milk mixture evenly over the warm cake, using a spoon or measuring cup to distribute liquid so it soaks into the holes. Pour gradually and allow the cake to absorb for 10–15 minutes; you may need to pour more on areas that soak up faster. Once absorbed, cover the pan with plastic wrap and refrigerate at least 4 hours, preferably overnight, to fully chill and let flavors meld.

Cook strawberries

In a medium saucepan over medium heat, combine 2 cups quartered fresh strawberries, 1/4 cup granulated sugar, 1 tablespoon lemon juice, and 2 tablespoons water. Stir gently and bring to a simmer.

Simmer and mash

Let the mixture simmer 6–8 minutes, stirring occasionally, until the strawberries are softened and the sauce begins to thicken. Use a potato masher or fork to crush some berries for a saucy texture, or leave more whole for chunkier sauce.

Cool

Remove from heat and let the strawberry sauce cool to room temperature. The sauce will thicken further as it cools. Refrigerate if not using immediately.

Whip cream

Chill a mixing bowl and whisk or paddle for 10 minutes in the freezer (optional). Pour 1 cup cold heavy whipping cream into the bowl, add 2 tablespoons powdered sugar and 1 tsp vanilla extract. Whip on medium-high speed until soft to medium peaks form, about 2–3 minutes. Do not overwhip to the point of graininess.

Top the cake

Remove the chilled tres leches cake from the refrigerator. Spread the whipped cream evenly over the top of the soaked cake using an offset spatula or spoon. Smooth to your desired finish.

Spoon cooled strawberry sauce over the top of the whipped cream in a thin even layer, or serve sauce on the side for guests to drizzle. Arrange 1/2 cup sliced fresh strawberries and sprinkle 2 tablespoons toasted coconut flakes over the cake if using. For cleaner slices, chill the assembled cake 30 minutes to set before slicing.

Serve chilled. Store leftovers covered in the refrigerator up to 4 days.