This Eggless Strawberry Pastel de Tres Leches cake is rich, creamy, dreamy and heavenly! It is a three milk cake in which an eggless sponge is soaked in three types of milk. Perfect for special occasions.

3 layered sponge cake covered in whipped cream and strawberry slices on a cake stand against a blue background. - 1

About

Tres de Leches cake, also known as Pastel de Tres Leche, meaning ‘three milk cake’. It is a moist cake soaked in three different types of milk and is typically baked in a sheet pan.

It is a Latin American Dessert served on a special occasions like wedding and christenings and is both rich and light at the same time.

You may notice the similarities with the Mexican Fresas con Crema , which also made with a sweet milk sauce.

Eggless Strawberry Tres Leches (Three milk Cake) - 2

This eggless strawberry tres leche is our version. It is egg-free and we decided to go for a layered cake rather than sheet pan.

I have baked three separate sponge cake layers then and soaked them in a silky three milk mixture.

It also has layers of fresh strawberry and whipped cream filling between the layers and the whole cake is frosted with whipped cream and topped with whole strawberries.

Eggless Strawberry Tres Leches (Three milk Cake) - 3

The result is a super rich and creamy cake that is is pure indulgence!

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A picture of Eggless Strawberry Pastel de Tres Leches (Three milk Cake) - 4

Eggless Strawberry Tres Leche Cake

Ingredients

EGGLESS SPONGE

  • 2 cup plain flour – maida
  • 1 cup plain natural full fat yogurt at room temperature
  • ¾ cup regular sugar
  • ⅓ cup sunflower oil
  • 1 ½ tsp – one and a half tea spoon baking powder
  • ½ tsp. baking soda
  • 1 tsp. vanilla extract

MILK SYRUP

  • ¼ cup double cream
  • ½ cup sweetened condensed milk
  • ½ cup evaporated milk

FROSTING AND DECOR

  • 1 ½ cup whipping cream – one and a half cup
  • 2 tbsp. powdered sugar
  • 500 g fresh strawberries

Instructions

  • Preheat the oven to gas mark 4, 350 F or 180 C.
  • Butter and flour three 6″ or 9″ round cake tin.
  • Whisk together yogurt and sugar in a bowl till sugar dissolves properly.
  • Add baking powder and Baking Soda, leave it for 4-5 minutes to rise the yogurt mixture.
  • Once it bubbled up, add oil and vanilla extract, mix well and add sifted plain flour.
  • Combine everything, don’t beat the mixture too much.
  • Divide evenly between three cake pans and bake about 40-45 minutes or until a toothpick comes out clean.
  • Once cakes are done, remove it from the oven and let it cool at room temperature.
  • Once cakes are cooled properly, trim the edges with a serrated knife to even out.
  • Meanwhile prepare the three milk syrup by mixing cream, condensed milk and evaporated milk and gently heat in a pan.
  • Leave the mixture to cool.
  • Lined baking tray with the parchment paper.
  • Place three layers of the cake on a parchment paper, using a fork or a toothpick to poke the cake.
  • Use a spoon to pour on three milk syrup, maybe you won’t need all of the milk mixtures.
  • Let the cake absorb all the milk, if you think cake needs more milk mixture then pour a couple of spoons or leave it.
  • Cover the cake with the cling films and leave it in the fridge overnight.
  • Once you are ready to assemble the cake, wash and clean the strawberries, pat dry and halve them. first prepare frosting by, in a stand mixer beat the cream and sugar until thick and spreadable.
  • Now carefully lift one soaked cake layer and put it on the cake platter.
  • Take few tablespoons of frosted cream and spread over the first layer of cake, then arrange few sliced strawberries.
  • Now again carefully lift the second layer of the cake, and arrange on the first layer of the cake and once again frost the second layer with the whipped cream and arrange a few sliced strawberries.
  • Repeat the same procedure with the third layer too, then frost the top and sides of the cake with remaining whipped cream.
  • Try to smooth out frosting as much as possible.
  • I decorated the top with the whole strawberries but you can use halved too.
  • Refrigerate until ready to serve.

PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.

A picture of Eggless Strawberry Pastel de Tres Leches (Three milk Cake) - 5

Eggless Strawberry Tres Leche Cake

Ingredients

EGGLESS SPONGE

  • 2 cup plain flour – maida
  • 1 cup plain natural full fat yogurt at room temperature
  • ¾ cup regular sugar
  • ⅓ cup sunflower oil
  • 1 ½ tsp – one and a half tea spoon baking powder
  • ½ tsp. baking soda
  • 1 tsp. vanilla extract

MILK SYRUP

  • ¼ cup double cream
  • ½ cup sweetened condensed milk
  • ½ cup evaporated milk

FROSTING AND DECOR

  • 1 ½ cup whipping cream – one and a half cup
  • 2 tbsp. powdered sugar
  • 500 g fresh strawberries

Instructions

  • Preheat the oven to gas mark 4, 350 F or 180 C.
  • Butter and flour three 6″ or 9″ round cake tin.
  • Whisk together yogurt and sugar in a bowl till sugar dissolves properly.
  • Add baking powder and Baking Soda, leave it for 4-5 minutes to rise the yogurt mixture.
  • Once it bubbled up, add oil and vanilla extract, mix well and add sifted plain flour.
  • Combine everything, don’t beat the mixture too much.
  • Divide evenly between three cake pans and bake about 40-45 minutes or until a toothpick comes out clean.
  • Once cakes are done, remove it from the oven and let it cool at room temperature.
  • Once cakes are cooled properly, trim the edges with a serrated knife to even out.
  • Meanwhile prepare the three milk syrup by mixing cream, condensed milk and evaporated milk and gently heat in a pan.
  • Leave the mixture to cool.
  • Lined baking tray with the parchment paper.
  • Place three layers of the cake on a parchment paper, using a fork or a toothpick to poke the cake.
  • Use a spoon to pour on three milk syrup, maybe you won’t need all of the milk mixtures.
  • Let the cake absorb all the milk, if you think cake needs more milk mixture then pour a couple of spoons or leave it.
  • Cover the cake with the cling films and leave it in the fridge overnight.
  • Once you are ready to assemble the cake, wash and clean the strawberries, pat dry and halve them. first prepare frosting by, in a stand mixer beat the cream and sugar until thick and spreadable.
  • Now carefully lift one soaked cake layer and put it on the cake platter.
  • Take few tablespoons of frosted cream and spread over the first layer of cake, then arrange few sliced strawberries.
  • Now again carefully lift the second layer of the cake, and arrange on the first layer of the cake and once again frost the second layer with the whipped cream and arrange a few sliced strawberries.
  • Repeat the same procedure with the third layer too, then frost the top and sides of the cake with remaining whipped cream.
  • Try to smooth out frosting as much as possible.
  • I decorated the top with the whole strawberries but you can use halved too.
  • Refrigerate until ready to serve.

PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.

So officially autumn has arrived in Britain !!! Really ? I don’t think so, when thermometers have reached around 34.5 C in London, way higher then normal for the time of the year with the September average around 12 C. According to Met Office this September is the hottest day in over a century. I’ve had enough of humid and muggy days and nights however this current ( hopefully last of this year ) sweltering heatwave turned out to be really good for me, rather than moaning about it, I channelled all my energy into thoroughly cleaning the house in time for Diwali! This flavoursome ginger beer helped keep us all energised and refreshed.

You will need :-

  • 150 g fresh ginger
  • 3 tbsp. fresh mint + one sprig for garnishing
  • 1 tsp. ground clove
  • 3-4 lime or lemon juice
  • 4 tbsp. muscovado or normal sugar
  • 1 litre of sparkling water or soda water
  • Ice cubes and lime wedges to serve

Notes :- Instead of fresh lemon juice, you can use lemonade. Method :- Wash, peel and chop the ginger in small pieces. In a blender place ginger, mint and sugar. Add little water and blend til you get smooth puree. Take a sieve or cheese cloth and squeeze all the juice. In that juice add lemon and clove powder. Let it sit for 15-20 minutes. Add ice in a glass, pour some squeezed ginger, mint and clove juice then add sparkling soda or water. Garnish it with lime wedges and fresh mint. Serve immediately. Enjoy !

Thank you for stopping by and reading this post ! We hope to see you again soon 🙂