Strawberry Tres Leches Cake

Our strawberry tres leches cake is a delightful strawberry flavored sponge cake soaked in the traditional 3 milk mixture and topped with a strawberry-flavored whip topping.

Course Dessert

Cuisine American

Keyword sheet cake recipes, strawberry cake recipes, tres leches cake recipes

Prep Time 20

Cook Time 18

Refrigeration Time 4

Total Time 4 38

Servings servings

Calories 524kcal

Author Kathleen

Ingredients

Cake:

5 large eggs, at room temperature
1 cup granulated sugar
1/2 teaspoon cream of tartar
1/2 cup oil
1/2 cup lukewarm milk
2 teaspoons vanilla extract
2 cups all-purpose flour
2 tablespoons strawberry flavor Jell-O
1 3/4 teaspoons baking powder
1/4 teaspoon salt
1 (12-ounce) can evaporated milk
1 (14-ounce) can sweetened condensed milk
1/2 cup heavy cream

Topping:

3 tablespoons strawberry flavor Jell-O
1/3 cup boiling water
1 cup heavy cream
1/4 cup confectioners' sugar

Optional Garnish:

freeze dried strawberries, crushed
sliced strawberries

US Customary - Metric

Instructions

Make Cake:

Preheat oven to 350ºF (177ºC). Butter a 9X13 inch baking dish, or spray with nonstick cooking spray; set aside.
In a medium mixing bowl, whisk together, all-purpose flour (2 cups), strawberry-flavored Jell-O (2 tablespoons), salt(1/4 teaspoon), and baking powder (1 3/4 teaspoons) until evenly combined.
In the bowl of a stand-up mixer, set with the whisk attachment, add the room-temperature eggs (5) and cream of tartar (1/2 teaspoon). Beat on high for 1 minute. Gradually add the sugar (1 cup). Continue to beat on high for 8 minutes. Add vanilla (2 teaspoons) and beat until combined.
With the mixer on low, gradually add oil (1/2 cup), then mix well to combine.
Add milk (1/2 cup) and beat on medium for 2 minutes. Scrape down the sides of the bowl and mix batter until evenly combined.
With the mixer on low again, gradually mix in the flour mixture until it's just combined. If there are any bits of flour on the side of the bowl, fold in with a spatula. We don't want to overmix at this stage or the cake can become tough and dense.
Pour batter into prepared baking pan and bake for 18-20 minutes, or until a toothpick inserted into the center of the cake comes out clean.
In a large liquid measuring cup (I use a 4 cup) combine evaporated milk (1 can), sweetened condensed milk (1 can), and heavy cream (1/2 cup) mixing until evenly combined.
When the cake has completely cooled, pierce the top of the cake, all over with a fork or bamboo skewer.
Slowly pour the milk mixture over the top of the cake, making sure to pour near the edges and all around. Refrigerate the cake for at least 4 hours or, better, overnight, to allow it to soak up the milk.

Make Topping:

In a small mixing bowl, add Jell-O (3 tablespoons). Pour in the boiling water (1/3 cup) and whisk for 2 minutes, or until Jell-O is completely dissolved. Allow the mixture to come to room temperature, about 35-40 minutes.
In the bowl of a stand-up mixer, set up with a whisk attachment, add heavy whipping cream (1 cup), confectioners' sugar (1/4 cup), and the cooled Jell-O mixture. Turn the mixer on low and beat until the cream begins to thicken, then continue to beat on medium until the mixture forms stiff peaks.
Smooth topping evenly over the top of the cake. Sprinkle with freeze-dried strawberries and fresh sliced strawberries, if desired.

Notes

Keep It Tender! Do not overmix the batter. For a tender cake, mix until just combined in Step 6.
It’s Got To Be Cool! Make sure the cake is completely cooled before pouring the leches onto the cake (Steps 9 and 10). Patience makes perfect!
Plan For It! This cake requires planning. For best results, refrigerate the cake overnight. This is the perfect make-ahead cake and waiting to serve it allows the cake to soak up all the milks and settle into a wonderfully moist, but not soggy, dessert.
Perfect Make-Ahead! This recipe is great for a dinner party since this dessert does not require the host to make it the same day as other dishes, for a less stressful day.

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