Tres Leches Cake with Strawberry Compote

Dessert

Oct 10

Tres Leches is a classic for a reason. Light and airy sponge cake is soaked with a lightly sweetened, creamy milk mixture, then topped with cloudy merengue and a fresh berry compote. Newcomers to this dessert are in for a real treat! Come bake with us!

Ecuadorian Tres Leches Cake with Strawberry Compote

Servings: 4–6

Prep Time: 30 minutes

Cook Time: 30 minutes

Print the Recipe

Ingredients:

For the Compote:
- 3 tbsp butter
- 2 cups strawberries (or other berries), cleaned and hulled
- 2 tbsp brown sugar
- 1/4 cup water or rum
For the Cake Batter:
- 5 large eggs (separated)
- 1 cup sugar
- 1 1/2 cups all-purpose flour, sifted
- 1/3 cup whole milk
- 1 tsp vanilla extract
For the Dairy Soak:
- 1 cup whole milk
- 2/3 cup heavy cream
- 1 can sweetened condensed milk
For the Merengue:
- 3 large egg whites
- 3/4 cup powdered sugar, or light corn syrup
- Dash of vanilla & cinnamon for garnish (optional)

Instructions:

Make the Strawberry Compote: Melt butter in a pot over medium heat. Add strawberries and brown sugar, cooking about 5 minutes until sugar melts. Stir in water or rum and cook 10–15 minutes until softened and liquid is mostly gone. Remove from heat and cool.
Make the Cake Batter: Preheat oven to 350°F. Separate eggs. Whisk egg whites on medium-high until peaks form. Add sugar and whisk 1–2 minutes until incorporated. On low speed, add egg yolks and vanilla. Fold in sifted flour gently with a spatula until fully incorporated.
Bake: Grease an 8×10-inch pan. Spread in batter and bake 30–35 minutes, until golden, springy, and a toothpick comes out clean.
Make the Milk Soak: Mix milk, condensed milk, and cream. Once cake cools, poke holes all over with a fork. Slowly pour soak mixture over cake, letting it absorb fully. Chill at least 1 hour (preferably overnight).
Whip Up the Merengue: Beat egg whites on medium-high until stiff peaks form. Gradually add sugar or syrup (and vanilla if using) and beat 5 more minutes until glossy.
Assemble: Cut cake into portions. Spread merengue over top, dust with optional cinnamon, and serve with strawberry compote spooned over each piece.