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
Scale
- 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