If you’re craving a dessert that’s rich, creamy, fruity, and melt-in-your-mouth delicious, this Torta tres leches rellena de fresas recipe is exactly what you need. This classic Latin American cake combines a light sponge cake soaked in three types of milk with a luscious strawberry filling and fluffy whipped cream topping. It’s sweet, refreshing, and perfect for birthdays, holidays, or just because!
Table of Contents
Let’s dive right in and learn how to make this heavenly dessert from scratch.
What Is Torta tres leches rellena de fresas?
Torta tres leches rellena de fresas translates to “three milk cake filled with strawberries.” It’s a moist sponge cake soaked in a mixture of:
- Sweetened condensed milk
- Evaporated milk
- Heavy cream
What makes this version extra special is the fresh strawberry filling, which adds a bright, fruity contrast to the rich milk-soaked cake. Topped with Chantilly cream and more strawberries, it’s both elegant and comforting.
Ingredients
Here’s everything you’ll need to make this delicious cake:
For the Cake:
- 3 eggs
- 1 cup sugar
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ cup fresh milk
For the Milk Mixture:
- 1 can (14 oz) sweetened condensed milk
- 1 can (12 oz) evaporated milk
- 1 can table cream (media crema or light cream)
For the Filling & Topping:
- Fresh strawberries (to taste)
- Chantilly cream (whipped cream)
Step-by-Step Instructions
Preheat the Oven
Preheat your oven to 350°F (170°C). Grease and flour a 9.5-inch (24 cm) round pan and set aside.
Beat the Eggs and Sugar
In a medium bowl, beat the eggs and sugar together for about 3 minutes until the mixture becomes light and foamy.
Add the vanilla extract and continue beating at medium speed until the mixture reaches the ribbon stage. This means when you lift the beaters, the batter leaves a visible trail on the surface.
Tip: Don’t rush this step—it helps create a light, airy sponge.
Sift the Dry Ingredients
Sift the flour and baking powder three times. This ensures a smooth texture and prevents lumps.
Combine the Batter
- Add one-third of the dry ingredients to the egg mixture.
- Mix gently.
- Add the fresh milk all at once and combine well.
- Fold in the remaining flour mixture until fully incorporated.
Be careful not to overmix—you want the cake to stay soft and fluffy.
Bake the Cake
Pour the batter into your prepared pan and bake for about 25 minutes, or until a toothpick inserted in the center comes out clean.
The cake should be lightly golden and spring back when touched.
Cool and Prepare for Soaking
Once baked:
- Remove the cake from the oven.
- Let it rest for 5 minutes.
- Carefully remove it from the pan.
Using a fork or toothpick, poke holes all over the cake. This allows the milk mixture to soak in evenly.
Prepare the Three Milks
In a blender, combine:
- Sweetened condensed milk
- Evaporated milk
- Table cream
Blend until smooth.
Divide the mixture in half. Place one half in the refrigerator for later.
Slowly pour the remaining half over the warm cake, little by little, allowing it to absorb fully before adding more.
Chill Overnight
Let the cake cool completely at room temperature.
Then refrigerate it overnight. This step is crucial! It allows the cake to fully absorb the milk mixture and become perfectly moist.
Add the Filling and Decorate
The next day:
- Slice the cake horizontally to create layers (optional but recommended for filling).
- Add chopped fresh strawberries in the center.
- Spread a layer of Chantilly cream.
Cover the entire cake with whipped cream and decorate with more strawberries on top.
Your beautiful Torta tres leches rellena de fresas is ready to serve!
Tips for the Perfect Cake
Here are a few expert tips to ensure success:
- Use room-temperature eggs for better volume.
- Don’t skip sifting the flour.
- Pour the milk mixture slowly to prevent sogginess.
- Chill overnight for the best texture.
- Use fresh, ripe strawberries for maximum flavor.
Frequently Asked Questions
1. Can I make this cake ahead of time?
Yes! In fact, it tastes better the next day. Prepare it one day in advance for best results.
2. How long does it last in the refrigerator?
It can last up to 3–4 days when properly covered and refrigerated.
3. Can I freeze Torta tres leches rellena de fresas?
Freezing is not recommended because the milk texture may change after thawing.
4. Can I use frozen strawberries?
Fresh strawberries are best, but you can use frozen ones if thawed and drained well.
5. What is Chantilly cream?
Chantilly cream is sweetened whipped cream flavored lightly with vanilla.
6. Can I use a different fruit filling?
Absolutely! Mango, peaches, or raspberries work wonderfully too.
When to Serve This Cake
This cake is perfect for:
- Birthday celebrations
- Mother’s Day
- Baby showers
- Family gatherings
- Holiday dinners
Its creamy texture and fruity twist make it a crowd-pleaser every single time.
Final Thoughts
There’s something magical about a homemade Torta tres leches rellena de fresas. It’s soft, sweet, and bursting with fresh strawberry flavor. The combination of fluffy sponge cake, rich three-milk soak, and airy whipped cream creates a dessert that feels both indulgent and refreshing.
If you’ve never made a tres leches cake before, don’t worry—this recipe is beginner-friendly and practically foolproof. Follow the steps, be patient, and let the cake chill overnight for that perfect texture.
Now grab your mixing bowl and start baking—your kitchen is about to smell amazing!
