Strawberry Dairy Milk Tres Leches Cake: Tips for Light Sponge Base

Written by Neelanjana Mondal | September 27, 2025

Call it blasphemy, but we are here after the brutally stripped-down review of tres leches cake. It’s rasmalai that went “abroad”, while this might start an online war, online users, especially the desi crowd, seemed to vehemently agree. So, it can be said that there’s something nostalgic and comforting about a tres leches cake. What we did is that we added a little extra element to it – strawberries and chocolate! While the latter duo goes spectacularly well with each other, they go quite well with this milk-soaked cake, too. It’s soft, soaked, never dry, and always a little magical when it’s been chilling in the fridge overnight. All of this is finished off with fresh strawberries and a cloud of whipped cream.

Strawberry Dairy Milk Tres Leches cake

Ingredients

For the sponge cake:

• 5 large eggs, separated
• ¾ cup granulated sugar
• 1 tsp vanilla extract
• 1 cup all-purpose flour
• ¼ tsp salt

For the tres leches soak:

• 1 can (12 oz) evaporated milk
• 1 can (14 oz) sweetened condensed milk
• ½ cup whole milk or heavy cream
• 100 gm Cadbury Dairy Milk chocolate, chopped and melted

For the whipped topping:

• 1½ cups heavy whipping cream, chilled
• 2 tbsp powdered sugar
• 1 tsp vanilla extract
• Fresh strawberries, sliced
• For garnish: Dairy Milk chocolate, grated or shaved

Method

Step 1: Making the sponge cake

1. Preheat the oven to 180°C. Grease and line a 9x13-inch glass or metal baking dish.
2. Separate the eggs into two mixing bowls – whites in one, and yolks in the other. Make sure not a drop of yolk gets into the whites, or they won’t whip.
3. Start with the yolks. Add ½ cup of sugar and vanilla to the yolks. Beat with a hand mixer (or stand mixer with paddle) for 2-3 minutes until it turns pale yellow and thick, almost ribbon-like in texture.
4. Now beat the whites. Use clean beaters and whisk the whites until soft peaks form. Slowly add in the remaining ¼ cup of sugar while beating. Continue whipping until stiff peaks form – it should hold its shape and look glossy.
5. Gently combine the yolk mixture with the whites. Do this in parts, using a spatula, folding carefully to keep the air in. Don’t stir or you’ll deflate it.
6. Sift in the flour and salt, and fold again slowly. The flour disappears into the batter quickly – you’re looking for a smooth, airy consistency, not a dense one.
7. Pour the batter into your prepared pan, smooth out the top, and bake for 25-30 minutes. When it’s done, the top should be golden, and the center should spring back when pressed.
8. Let the cake cool completely in the pan. You can’t rush this part – pouring milk onto a hot cake will turn it to mush.

Step 2: Making the chocolate-milk soak

1. In a bowl or large measuring cup, whisk together the evaporated milk, condensed milk, and whole milk or cream.
2. Melt the Dairy Milk chocolate gently – either over a double boiler or in the microwave in 15-20 second bursts. Once smooth, let it cool for a minute.
3. Add the melted chocolate to the milk mixture while whisking. The warmth helps it blend better, but it shouldn’t be hot enough to cook the milk.
4. Poke holes all over the cooled cake. Use a skewer, chopstick, or even a fork. You want holes every inch or so to help the milk mixture seep in.
5. Slowly pour the milk mixture over the cake in stages. Pour a little, wait a few minutes, then pour more. This prevents overflow and helps the cake absorb everything evenly.
6. Cover and refrigerate for at least 4 hours, or overnight if possible. The longer it rests, the more luscious it gets.

Step 3: Whip the topping and decorate

1. Chill your mixing bowl and beaters for 10 minutes if you can – cold tools make better whipped cream.
2. Whip the heavy cream, powdered sugar, and vanilla until soft peaks form. Don’t overbeat – you want it fluffy and smooth, not stiff or grainy.
3. Spread the whipped cream evenly over the chilled cake. Use a spatula to swirl or smooth it out, depending on your style.
4. Top with fresh strawberries, either sliced, fanned out, or heaped in the center. Grate or shave some extra Dairy Milk chocolate over the top for a finish that’s both pretty and chocolatey.

Tips & Tricks

• Separating the eggs and whipping them properly is what makes this cake light and spongy. If you skip this, you’ll end up with something too dense, and it won’t soak up the milk the way it should.
• Cold eggs don’t whip well. Let them sit out for 30 minutes before you start. Same goes for milk before melting chocolate into it – warmth helps everything blend without clumping.
• If your melted Dairy Milk seizes when it hits the cold milk, it means the temperatures were too far apart. Either let the chocolate cool slightly before adding, or warm the milk to match.
• If you pour all the soak in at once, it will pool on top or run off the sides. But if you add it gradually, about ¼ cup at a time, and let it sink in, the cake absorbs it evenly and completely.
• This cake is decent after a few hours, but it’s incredible the next day. The flavors meld, the texture gets almost pudding-like, and the chocolate and cream become more pronounced.
• If it’s too stiff, it’ll taste buttery. If it’s too soft, it’ll slide. Look for a consistency that holds soft peaks, like the top of a soft-serve ice cream cone.
• They’re your flavor balance. This cake is rich and milky, and the fresh berries add a little acidity and brightness. Don’t skip them. If strawberries aren’t in season, try raspberries or thinly sliced peaches.