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Creamy Tres Leches Cake Recipe with Easy Fresh Strawberry Compote

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A luscious and creamy tres leches cake soaked in three kinds of milk, topped with a fresh strawberry compote and whipped cream. This dessert is moist, flavorful, and perfect for celebrations or casual treats.

Ingredients

Scale
  • 1 cup (125g) all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 5 large eggs, separated (room temperature)
  • 1 cup (200g) granulated sugar, divided
  • 1/3 cup (80ml) whole milk
  • 1 teaspoon pure vanilla extract
  • 1 can (12 oz / 354ml) evaporated milk
  • 1 can (14 oz / 414ml) sweetened condensed milk
  • 1/2 cup (120ml) heavy cream
  • 1/2 teaspoon ground cinnamon (optional)
  • 2 cups (300g) fresh strawberries, hulled and halved
  • 1/4 cup (50g) granulated sugar
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon lemon zest
  • 1/2 teaspoon vanilla extract
  • 1 cup (240ml) heavy whipping cream, chilled
  • 2 tablespoons powdered sugar
  • 1/2 teaspoon vanilla extract

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or nonstick spray.
  2. In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
  3. Separate the eggs into two bowls, yolks in one and whites in another, ensuring no yolk mixes with whites.
  4. Beat egg yolks with 3/4 cup sugar until pale and thick, about 3-4 minutes. Stir in whole milk and vanilla extract.
  5. Gently fold dry ingredients into the yolk mixture until just combined.
  6. Using an electric mixer, beat egg whites on medium speed until soft peaks form. Gradually add remaining 1/4 cup sugar and beat until stiff peaks form.
  7. Fold one-third of the egg whites into the batter to lighten it, then gently fold in the remaining whites until no streaks remain.
  8. Pour batter into prepared baking dish and spread evenly. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
  9. Let cake cool in the pan for 20 minutes. Poke holes all over the surface with a fork or skewer.
  10. In a bowl, whisk together evaporated milk, sweetened condensed milk, heavy cream, and ground cinnamon. Slowly pour evenly over the cake. Refrigerate for at least 2 hours or overnight.
  11. To make the strawberry compote, combine strawberries, sugar, lemon juice, and lemon zest in a saucepan over medium heat. Cook, stirring occasionally, until strawberries soften and mixture thickens, about 8-10 minutes. Stir in vanilla extract and cool to room temperature.
  12. Just before serving, beat heavy whipping cream with powdered sugar and vanilla extract until soft peaks form. Spread evenly over the chilled cake.
  13. Spoon fresh strawberry compote over the whipped cream topping. Serve chilled.

Notes

Use grease-free bowls for whipping egg whites to achieve stiff peaks. Poke holes generously in the cake to allow milk mixture to soak evenly. Pour milk soak slowly to prevent pooling. Chill cake overnight for best texture and flavor. Keep strawberry compote refrigerated separately if made ahead. For gluten-free, substitute almond flour but expect a denser texture. For dairy-free, use coconut milk and coconut cream substitutes.

Nutrition

Keywords: tres leches cake, strawberry compote, creamy cake, easy dessert, celebration cake, moist cake, fresh strawberries

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