Strawberry Horchata Tres Leches (Print Version)

A chilled dessert blending horchata’s creaminess with fresh strawberries in a moist tres leches base.

# What You'll Need:

→ Cake

01 - 1 cup all-purpose flour
02 - 1 1/2 teaspoons baking powder
03 - 1/4 teaspoon ground cinnamon
04 - 1/4 teaspoon salt
05 - 5 large eggs, separated
06 - 1 cup granulated sugar, divided
07 - 1/3 cup whole milk
08 - 1 teaspoon vanilla extract

→ Horchata Tres Leches Mixture

09 - 1 cup horchata (sweetened, homemade or store-bought)
10 - 1 can (14 oz) sweetened condensed milk
11 - 1 can (12 oz) evaporated milk
12 - 1/2 teaspoon ground cinnamon

→ Strawberry Topping

13 - 2 cups fresh strawberries, hulled and sliced
14 - 2 tablespoons granulated sugar
15 - 1 tablespoon lemon juice

→ Whipped Cream Topping

16 - 1 1/2 cups heavy whipping cream
17 - 1/4 cup powdered sugar
18 - 1 teaspoon vanilla extract

# How To Make It:

01 - Preheat oven to 350°F. Grease a 9x13-inch baking pan.
02 - Whisk together flour, baking powder, cinnamon, and salt in a bowl.
03 - Using a stand mixer, beat egg whites on high speed until soft peaks form. Gradually add half of the sugar and continue beating until stiff peaks develop.
04 - In a separate bowl, beat egg yolks with remaining sugar until thick and pale. Stir in milk and vanilla extract.
05 - Gently fold the dry mixture into the egg yolk mixture. Carefully fold in whipped egg whites until just combined, preserving the airiness.
06 - Pour batter into the prepared pan and smooth the surface. Bake for 30 to 35 minutes or until a toothpick inserted in the center comes out clean.
07 - Let cake cool for 10 minutes. Using a fork or skewer, poke holes evenly over the surface.
08 - Whisk together horchata, sweetened condensed milk, evaporated milk, and cinnamon. Slowly pour evenly over the warm cake, allowing it to absorb. Refrigerate for a minimum of 2 hours or overnight.
09 - Combine sliced strawberries with sugar and lemon juice. Let macerate for 15 minutes to release juices.
10 - Beat heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
11 - Spread whipped cream evenly over the chilled cake. Top with macerated strawberries and drizzle additional strawberry juices if desired. Serve chilled.

# Top Tips:

01 -
  • The trick of using horchata in the milk soak is like a flavor secret handshake—everyone will want in on it.
  • This cake always disappears first at gatherings thanks to the layer of strawberries and the impossibly creamy crumb.
02 -
  • If you rush pouring the milk mixture, the top layer gets soggy and the bottom stays dry—take it slow.
  • Letting the cake chill overnight makes every slice beautifully soft without falling apart.
03 -
  • Don’t skip sifting your powdered sugar—tiny clumps can ruin the silky whipped top.
  • Let flavors mingle overnight for that craveable, creamy texture every time.
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