There’s something magical about a cake that’s both light and indulgent, sweet yet tangy, soft yet dripping with creamy goodness. My Strawberry Lemon Tres Leches Cake is exactly that—a dessert that feels like summer captured in a slice. Every bite brings the bright flavor of lemon, the fresh sweetness of strawberries, and the rich, luscious texture of soaked sponge cake. It’s the kind of cake that makes you pause and savor the moment, whether you’re serving it at a family gathering or treating yourself after a long day.
Hi 👋 I’m MARILYN, a 34-year-old from the United Kingdom. Cooking is my passion, and I love sharing delicious, easy-to-follow recipes. Join me on marilynrecipes.com to explore a world of culinary delights, from comforting classics to innovative creations. Let’s make cooking fun and enjoyable for everyone! Cooking is about more than just food it’s about sharing stories and making memories.
I first created this Strawberry Lemon Tres Leches Cake during a warm spring afternoon when I wanted something refreshing yet decadent. I remember standing in my kitchen, zesting lemons, folding in fresh strawberries, and imagining the smiles on my family’s faces. The soft, airy sponge soaked in a trio of creamy milks, the tang of lemon cutting through the sweetness, and the fresh strawberry slices on top created a dessert that felt both celebratory and cozy. Since that day, this cake has been a staple for birthdays, spring brunches, and any day that needs a little sunshine.
Why I Love Making This Recipe
I adore this cake because it’s a little bit of magic in a dish. The sponge itself is simple just eggs, sugar, and flour but when soaked in the three milks, it transforms into a moist, melt-in-your-mouth wonder. The lemon zest keeps it bright and fresh, while the strawberries add a natural sweetness and vibrant color.
Every time I slice into this cake, the milky sweetness flows slightly over the edges, tempting everyone nearby. It’s the kind of dessert that brings people together because who wants to eat a tres leches cake alone? I love how easy it is to make ahead, how stunning it looks when served, and how every bite tastes like love and sunshine.
Ingredients & Little Kitchen Secrets
For the Sponge Cake
- 1 cup all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- 5 large eggs, separated
- 1 cup granulated sugar, divided
- ⅓ cup whole milk
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest
For the Tres Leches Mixture
- 1 cup evaporated milk
- 1 cup sweetened condensed milk
- ½ cup heavy cream
- 1 tablespoon lemon juice
For the Whipped Cream Topping
- 1 cup heavy cream
- 3 tablespoons powdered sugar
- ½ teaspoon vanilla extract
- 1 teaspoon lemon zest
For the Strawberry Garnish
- 1 cup fresh strawberries, sliced
My Kitchen Secrets
I always beat egg whites separately until stiff peaks form. This ensures a light, airy sponge that absorbs the milk beautifully. I gently fold the yolk mixture into the whites to avoid deflating the batter.
When soaking the sponge, I use a fork to poke small holes all over the cake. This allows the milk mixture to penetrate evenly, making each bite creamy and tender. I always add lemon zest to both the sponge and the whipped cream for a layered brightness that complements the strawberries perfectly.
How I Make It, Step by Step
- I preheat my oven to 175°C (350°F) and grease a 9×13-inch baking pan.
- I sift the flour, baking powder, and salt into a bowl and set it aside.
- I beat egg yolks with ¾ cup sugar until pale and creamy. I mix in milk, vanilla, and lemon zest.
- I beat egg whites until soft peaks form, gradually adding the remaining ¼ cup sugar until stiff peaks form.
- I fold the yolk mixture gently into the whites, then fold in the flour mixture until just combined.
- I pour the batter into the prepared pan and bake for 25–30 minutes until golden and springy to touch.
- I let the cake cool slightly, then poke holes all over with a fork.
- I whisk together evaporated milk, condensed milk, heavy cream, and lemon juice. I pour this over the cake slowly, ensuring it’s absorbed evenly.
- I refrigerate the soaked cake for at least 4 hours, preferably overnight.
- Before serving, I whip heavy cream with powdered sugar, vanilla, and lemon zest until soft peaks form. I spread it evenly over the chilled cake.
- I garnish with fresh sliced strawberries, letting their natural sweetness and color shine.
How I Serve It at Home
I love serving this cake straight from the fridge, with the whipped cream slightly chilled and the strawberries glistening. I cut generous slices and place them on pastel plates, perfect for spring or summer gatherings. I sometimes add a few edible flowers or extra lemon zest for a festive touch. It pairs beautifully with a cup of tea or a light sparkling beverage, enhancing the cake’s refreshing citrus notes.
Storage, Reheating & Make-Ahead Tips
This cake tastes even better when made ahead. I usually bake the sponge in the morning, soak it with the milks in the afternoon, and top it with whipped cream and strawberries just before serving.
Store in the refrigerator in an airtight container for up to 4 days. Do not freeze the whipped cream topping, as it loses its texture. If making ahead, you can keep the sponge soaked and top with whipped cream and strawberries on the day of serving for a fresher presentation.
100-Word Short Version
My Strawberry Lemon Tres Leches Cake is a moist, airy sponge soaked in a luscious trio of milks and brightened with lemon zest. Fresh strawberries on top add natural sweetness and color, while the whipped cream topping provides a light, airy finish. Every bite is a perfect balance of sweet, creamy, and tangy. I love making it for birthdays, brunches, or warm spring gatherings. The cake can be prepared ahead and stays wonderfully moist and flavorful in the fridge. It’s easy, indulgent, and always a showstopper on the table.
Recipe Card
⏱️ Time
Prep Time: 20 minutes
Cook Time: 30 minutes
Chill Time: 4 hours
Total Time: 4 hours 50 minutes
🛒 Ingredients
For the Sponge Cake:
- 1 cup all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- 5 large eggs, separated
- 1 cup granulated sugar, divided
- ⅓ cup whole milk
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest
For the Tres Leches Mixture:
- 1 cup evaporated milk
- 1 cup sweetened condensed milk
- ½ cup heavy cream
- 1 tablespoon lemon juice
For the Whipped Cream Topping:
- 1 cup heavy cream
- 3 tablespoons powdered sugar
- ½ teaspoon vanilla extract
- 1 teaspoon lemon zest
For Garnish:
- 1 cup fresh strawberries, sliced
👩🍳 Instructions
- Preheat oven to 175°C (350°F) and grease a 9×13-inch pan.
- Sift flour, baking powder, and salt. Set aside.
- Beat egg yolks with ¾ cup sugar until pale, then mix in milk, vanilla, and lemon zest.
- Beat egg whites until soft peaks form, gradually adding remaining sugar until stiff peaks form.
- Fold yolk mixture into whites gently, then fold in flour mixture.
- Pour batter into pan and bake 25–30 minutes until golden.
- Cool slightly, then poke holes all over with a fork.
- Mix evaporated milk, condensed milk, heavy cream, and lemon juice; pour over cake.
- Refrigerate 4+ hours or overnight.
- Whip heavy cream with powdered sugar, vanilla, and lemon zest; spread on cake.
- Garnish with sliced strawberries.
📝 Notes
Poke holes evenly to ensure the cake absorbs all the milk mixture. Chill well for best flavor and texture. Use fresh strawberries for natural sweetness and vibrant color.
🍽️ Nutrition
Calories: 380 per slice
Carbohydrates: 50g
Protein: 6g
Fat: 18g
Sugar: 35g
Cholesterol: 90mg
Strawberry Lemon Tres Leches Cake
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 4 hours 50 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: Mexican-inspired
- Diet: Vegetarian
Description
Moist and airy Strawberry Lemon Tres Leches Cake soaked in three milks, topped with whipped cream and fresh strawberries. A bright, creamy dessert perfect for spring and summer gatherings.
Ingredients
- 1 cup all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- 5 large eggs, separated
- 1 cup granulated sugar, divided
- ⅓ cup whole milk
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest
- 1 cup evaporated milk
- 1 cup sweetened condensed milk
- ½ cup heavy cream
- 1 tablespoon lemon juice
- 1 cup heavy cream
- 3 tablespoons powdered sugar
- ½ teaspoon vanilla extract
- 1 teaspoon lemon zest
- 1 cup fresh strawberries, sliced
Instructions
- Preheat oven to 175°C (350°F) and grease a 9×13-inch pan.
- Sift flour, baking powder, and salt. Set aside.
- Beat egg yolks with ¾ cup sugar until pale, then mix in milk, vanilla, and lemon zest.
- Beat egg whites until soft peaks form, gradually adding remaining sugar until stiff peaks form.
- Fold yolk mixture into whites gently, then fold in flour mixture.
- Pour batter into pan and bake 25–30 minutes until golden.
- Cool slightly, then poke holes all over with a fork.
- Mix evaporated milk, condensed milk, heavy cream, and lemon juice; pour over cake.
- Refrigerate 4+ hours or overnight.
- Whip heavy cream with powdered sugar, vanilla, and lemon zest; spread on cake.
- Garnish with sliced strawberries.
Notes
Poke holes evenly to ensure the cake absorbs all the milk mixture. Chill well for best flavor and texture. Use fresh strawberries for natural sweetness and vibrant color.
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 35g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 90mg
Conclusion
Making my Strawberry Lemon Tres Leches Cake fills my kitchen with the scents of lemon and sweet strawberries, and my heart with happiness. It’s the perfect blend of bright, fresh flavors and creamy indulgence. Every slice brings smiles and memories, reminding me why I love baking so much. Share it with friends, family, or anyone you want to make feel special it’s more than just a cake; it’s a celebration of joy in every bite.