Tresh leches, meaning ‘three milks’ is a refreshing, chilled dessert that’s perfect for hot weather. A sponge cake is soaked in a combination of evaporated milk, condensed milk and full cream milk and then chilled. 

I first fell in love with milk cakes on a trip to Dubai in 2019. Milk cakes were so popular there and I can totally understand why – they are served chilled and make for a refreshing treat with tea especially on hot days. The milk cakes I tasted were heady with saffron, rose water, orange blossom and pistachio which gave me the inspiration to infuse the traditional ‘tres leches milk’ mixture with other ingredients so this version has fresh strawberries blended into the milk.If you want to ramp up the strawberry flavour, spread a layer of homemade strawberry jam between the cake and the whipped cream! 

With so many milk alternatives available these days, it would also be fun to change up the cow’s milk and experiment with oat, coconut, almond or even hazelnut.  One thing’s for sure though, this cake MUST be served straight from the fridge to enjoy it at it’s best!

Note: Don’t be alarmed at the amount of soaking milk this recipe makes – the cake needs it! So trust the process and give the cake time to soak it all up.med at the amount of soaking milk this recipe makes – the cake needs it! So trust the process and give the cake time to soak it all up.

Strawberry Tres Leches Sheet Cake 

Prep time: 30 minutes

Cook Time: 20 minutes  

Serves: 10-12

Cake:

10 large eggs, (separated) room temperature

300g Natura soft brown sugar

250g cake flour

2 tsp baking powder

Pinch of salt

Tres Leches Mixture:

200g fresh strawberries, topped and roughly chopped

1 x 380g evaporated milk

1 x 385g condensed milk

310ml full cream milk (coconut milk would also be delicious!)

5ml vanilla extract 

Topping:

500ml cream, chilled

200g fresh strawberries, topped and halved

Edible flowers, to garnish (optional)

Method:

Preheat the oven to 180°C, 160°C fan-forced. Grease and a 23cm x 33cm sheet tray.  In the bowl of a stand mixer fitted with a whisk attachment, beat the egg yolks and sugar together until very light and fluffy, about 8 minutes. Whisk the egg whites, in a separate bowl, until they form soft peaks.  Sieve the dry ingredients together. Gently fold a third of the whisked egg whites into the beaten egg yolk mixture and fold in a third of the dry ingredients. Alternate between the egg whites and dry ingredients until everything is folded in completely, taking care not to knock out the air that you’ve incorporated.  Pour the batter into the prepared baking tray and bake for 15-20 minutes or until golden and a wooden skewer inserted into the middle comes out clean.  Remove from the oven and leave to cool completely. Place the strawberries and milks in a blender and blitz until smooth and combined. Strain through a sieve.  Using a skewer, poke holes into the cake and slowly pour ⅓ cup of the milk mixture over the cake allowing it to soak in. Do this until all the milk has soaked in. Refrigerate for 2 hours or overnight before serving. Just before serving, whip the cream until soft peaks form. Remove the cake from the tray and top with the whipped cream and strawberries.

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