Tres Leches, Strawberry Meringue Recipe

Preheat and prepare pan

Preheat the oven to 350°F (175°C). Grease a 9x13-inch baking dish and line the bottom with parchment paper or lightly flour after greasing.

Dry ingredients

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

Cream butter and sugar

In a large bowl or stand mixer fitted with a paddle, cream 1/4 cup room-temperature unsalted butter with 1 cup granulated sugar until light and slightly fluffy, about 2–3 minutes.

Add eggs and vanilla

Add the eggs one at a time, mixing briefly after each addition so they incorporate (batter will look somewhat thin). Mix in 1 tsp vanilla extract.

Combine wet & dry

With mixer on low, alternate adding the dry ingredient mixture and 1/4 cup whole milk in three additions, beginning and ending with the dry ingredients. Mix just until combined; avoid overmixing.

Bake

Pour batter into the prepared 9x13 dish and smooth the top. Bake at 350°F (175°C) for 20–25 minutes, or until a toothpick inserted into the center comes out clean and the cake springs back lightly. Remove from oven and let cool in the pan on a wire rack for 10 minutes.

Cool

While still warm, use a skewer or fork to poke holes evenly across the cake surface (this helps absorb the tres leches). Let cool to lukewarm while you prepare the milk mixture.

In a large measuring cup or bowl, whisk together 1 cup whole milk, 1 cup evaporated milk, and 1 cup sweetened condensed milk until smooth.

Slowly pour the milk mixture evenly over the warm cake, allowing it to absorb. Pour in stages and wait a few minutes between pours so the cake soaks but doesn't become puddled. Refrigerate the cake for at least 2 hours, preferably 4 hours or overnight, to fully soak and chill.

Combine 2 cups hulled and quartered strawberries, 1/4 cup granulated sugar, 1 tbsp lemon juice, and 2 tbsp water in a small saucepan over medium heat.

Bring to a gentle simmer and cook, stirring occasionally, until the strawberries break down and the mixture thickens slightly, about 6–8 minutes. Remove from heat and let cool. Reserve about 3 tbsp of the cooked mixture and puree or mash to yield approximately 3 tbsp strawberry puree for the meringue; the remainder can be chilled and used as a topping layer.

Prepare equipment

Make sure the mixing bowl and whisk/beaters are completely clean and free of any fat or yolk. Chill the bowl and beaters briefly in the freezer if your kitchen is warm.

In a large, clean bowl, add 4 egg whites and 1/4 tsp cream of tartar. Using a hand mixer or stand mixer on medium speed, whip until foamy.

Gradually add 1 cup granulated sugar, about 1–2 tbsp at a time, while continuing to whip. Increase speed to high and whip until glossy stiff peaks form and the sugar is fully dissolved (rub a bit between fingers to test—should feel smooth).

Reduce mixer to low and gently fold in 3 tbsp strawberry puree and 1/2 tsp vanilla extract until streaks of pink are incorporated but the meringue remains airy. Do not overfold or deflate.

If you plan to lightly torch or bake the meringue for a slightly crisp exterior: preheat oven to 350°F (175°C) and spread meringue over the chilled tres leches surface and compote layer (see assembly). Bake for 6–8 minutes until lightly golden, or use a kitchen torch to lightly brown peaks for 20–40 seconds, moving the flame continuously to avoid burning.

When the cake has chilled and absorbed the tres leches mixture, spoon the cooled strawberry compote (not the reserved puree) evenly over the cake surface, leaving a small margin at the edges if desired.

Pipe or spread the strawberry meringue over the compote-topped cake, creating peaks or an even layer. If baking/torch-finishing the meringue, follow the brief bake or torch instructions from the meringue section to lightly brown.

Chill the assembled cake for at least 30 minutes to set the meringue (or serve immediately if you prefer the meringue softer). Just before serving, garnish with 1/2 cup fresh strawberry slices and dust with 1 tbsp powdered sugar if desired.

Slice with a sharp knife dipped in hot water and wiped dry between cuts for clean portions. Serve chilled.