Description
My Strawberry Lemon Tres Leches Cake brings bright lemon flavor, sweet strawberries, and that classic ultra-moist tres leches texture together in one comforting, bakery-style dessert. I bake a light sponge, soak it in three milks with fresh lemon juice, then finish it with fluffy whipped cream and juicy strawberries. It’s refreshing, creamy, and perfect for spring brunches, summer gatherings, or any time you want a chilled slice of sunshine.
Ingredients
- 5 large eggs, room temperature
- 1 cup (200 g) granulated sugar
- 1 tsp vanilla extract
- Zest of 1 large lemon
- 1 cup (125 g) all-purpose flour
- 1 tsp baking powder
- 1/4 tsp fine salt
- 1 cup (240 ml) whole milk
- 1 cup (240 ml) evaporated milk
- 1 cup (300 ml) sweetened condensed milk
- 2 tbsp fresh lemon juice
- 1 1/2 cups (360 ml) heavy whipping cream, cold
- 3 tbsp powdered sugar
- 1/2 tsp vanilla extract (for whipped cream)
- 1 1/2 cups fresh strawberries, sliced
- Extra lemon zest, for garnish (optional)
Instructions
- Preheat the oven to 350°F (180°C). Lightly grease a 9×13-inch baking dish and set it aside.
- Separate the eggs. Beat the egg yolks with 3/4 cup of the sugar until pale, thick, and glossy. Mix in 1 tsp vanilla and the lemon zest.
- In a clean bowl, beat the egg whites to soft peaks. Gradually add the remaining 1/4 cup sugar and beat to stiff peaks.
- Sift together the flour, baking powder, and salt. Fold the dry ingredients into the egg yolk mixture just until combined.
- Gently fold the whipped egg whites into the batter in 2–3 additions, keeping as much air in the batter as possible.
- Pour the batter into the prepared dish and smooth the top. Bake for 25–30 minutes, until golden and a toothpick comes out clean.
- Cool the cake completely in the pan. Once cool, poke the surface all over with a fork or skewer.
- Whisk together the whole milk, evaporated milk, sweetened condensed milk, and lemon juice. Slowly pour the mixture over the cake, pausing to let it absorb.
- Cover and refrigerate for at least 4 hours (overnight tastes even better).
- Whip the cold heavy cream with powdered sugar and 1/2 tsp vanilla to soft peaks. Spread evenly over the chilled cake.
- Top with sliced strawberries (and extra lemon zest if you like). Slice and serve cold.
Notes
For the fluffiest sponge, use room-temperature eggs and fold the whites gently. Chill the soaked cake overnight for the best texture and flavor. Add the strawberries close to serving time if you want them extra fresh, or macerate them with a teaspoon of sugar for 10 minutes for a juicier topping. Store the cake covered in the fridge for up to 3 days. I don’t recommend freezing once soaked, but you can bake the sponge a day ahead and soak it the next day.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Latin American-inspired
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 420
- Sugar: 36 g
- Sodium: 160 mg
- Fat: 21 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 1 g
- Protein: 9 g
- Cholesterol: 145 mg