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Perfect Strawberry Rose Tres Leches Cake Recipe for Easy Mothers Day Brunch

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A light, airy sponge cake soaked in three kinds of milk with a delicate rose syrup drizzle, topped with fresh strawberries. Perfect for a special yet easy Mother’s Day brunch.

Ingredients

Scale
  • 1 ½ cups (180g) all-purpose flour
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon salt
  • 5 large eggs, separated (room temperature)
  • 1 cup (200g) granulated sugar, divided
  • ½ cup (120g) cottage cheese, blended until smooth
  • ½ cup (120ml) whole milk
  • 1 teaspoon pure vanilla extract
  • 1 cup (300g) sweetened condensed milk
  • 1 cup (240ml) evaporated milk
  • ½ cup (120ml) whole milk or heavy cream
  • 1 tablespoon rose water
  • 1 cup (240ml) heavy cream, cold
  • 3 tablespoons powdered sugar
  • 1 pint fresh strawberries, hulled and sliced
  • Edible rose petals (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×13-inch pan lightly and line with parchment paper.
  2. In a large bowl, sift together flour, baking powder, and salt. Set aside.
  3. Blend cottage cheese until smooth using a blender or food processor.
  4. In another bowl, whisk egg yolks with ½ cup sugar until pale and thick, about 3-4 minutes. Stir in blended cottage cheese, whole milk, and vanilla extract.
  5. Gently fold dry ingredients into the wet mixture until just combined.
  6. In a clean bowl, beat egg whites until soft peaks form. Gradually add remaining ½ cup sugar and beat until stiff peaks form.
  7. Carefully fold egg whites into batter in three additions, preserving air.
  8. Pour batter into prepared pan and smooth top. Bake 25-30 minutes or until toothpick comes out clean and top is lightly golden.
  9. Cool cake in pan for 10 minutes. Poke holes all over cake with fork or skewer.
  10. Whisk together sweetened condensed milk, evaporated milk, whole milk, and rose water.
  11. Slowly pour milk mixture over cake, allowing it to absorb fully. Refrigerate at least 2 hours or overnight.
  12. Before serving, whip cold heavy cream with powdered sugar until soft peaks form.
  13. Spread whipped cream evenly over cake. Arrange sliced strawberries on top and scatter edible rose petals if desired.

Notes

Use room temperature eggs for better whipping. Be gentle folding egg whites to keep cake light and airy. Start with 1 tablespoon rose water and adjust to taste. Let cake soak overnight for best flavor and texture. For dairy-free, substitute cottage cheese with thick coconut yogurt and use almond milk in soak. Frozen strawberries can be used if thawed and drained well.

Nutrition

Keywords: strawberry rose tres leches cake, tres leches cake, Mother's Day dessert, easy tres leches, rose water cake, strawberry cake, moist cake, brunch dessert

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