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4th of July Tres Leches Cake

This 4th of July tres leches cake is soft, milky, berry-topped, and dramatic enough to look like you tried very hard. The fluffy sponge cake soaks up a sweet three-milk mixture, then gets covered with whipped cream, blueberry jam, strawberries, and mint for a red, white, and blue dessert that knows exactly what party it came to.
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Prep Time 20 minutes
Cook Time 40 minutes
Chill Time 4 hours
Course Dessert
Servings 12

EQUIPMENT (PAID LINKS)

Ingredients
  

  • 2 cups frozen wild blueberries
  • ½ cup granulated sugar
  • 1 lemon juiced
  • Butter for greasing the pan
  • 6 large eggs room temperature
  • 2 cups granulated sugar
  • 3 teaspoons pure vanilla extract divided
  • 3 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon kosher salt
  • 1 cup whole milk room temperature
  • 4 cups heavy cream divided
  • 1 12- ounce can evaporated milk
  • 1 lemon zested
  • 1 14- ounce can sweetened condensed milk
  • ¼ to ½ cup powdered sugar depending on sweetness preference
  • 2 cups sliced fresh strawberries for topping
  • Fresh mint leaves thinly sliced, optional

Instructions

  • Make the Blueberry Jam: Add the blueberries, granulated sugar, and lemon juice to a small skillet over medium heat. Bring to a simmer and cook for 7 to 8 minutes, stirring often, until the berries soften and the mixture thickens slightly. Remove from the heat and let it cool completely.
    2 cups frozen wild blueberries, ½ cup granulated sugar, 1 lemon
  • Preheat the Oven: Preheat the oven to 325°F. Grease a 9x13-inch baking pan with butter so the sponge cake does not stick to the pan.
    Butter
  • Whip the Eggs and Sugar: Add the eggs and sugar to the bowl of a stand mixer fitted with the whisk attachment. Beat on medium-high speed for 6 to 7 minutes, until the mixture is pale, thick, and fluffy.
    6 large eggs, 2 cups granulated sugar
  • Add the Vanilla: Add 2 teaspoons of the vanilla extract and mix until combined.
    3 teaspoons pure vanilla extract
  • Mix the Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and kosher salt.
    3 cups all-purpose flour, 1 tablespoon baking powder, 1 teaspoon kosher salt
  • Finish the Batter: With the mixer on low speed, add half of the flour mixture to the egg mixture. Pour in the whole milk, then add the remaining flour mixture. Mix just until combined.
    1 cup whole milk
  • Bake the Cake: Pour the batter into the prepared baking pan and spread it evenly. Bake for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool completely, about 1 hour.
  • Make the Milk Soak: While the cake bakes or cools, add 2 cups of the heavy cream, evaporated milk, and lemon zest to a medium saucepan. Whisk over medium heat until the mixture comes to a boil, then reduce the heat and simmer for 2 minutes, stirring occasionally.
    4 cups heavy cream, 1 12- ounce can evaporated milk, 1 lemon
  • Finish the Milk Mixture: Remove the pan from the heat and let the mixture sit for 5 to 8 minutes. Whisk in the sweetened condensed milk and the remaining 1 teaspoon vanilla extract.
    1 14- ounce can sweetened condensed milk
  • Poke the Cake: Once the cake is cool, poke holes all over the top using a fork, chopstick, skewer, or the handle of a wooden spoon. Slightly larger holes help the milk mixture soak into the cake better.
  • Soak the Cake: Slowly pour the milk mixture over the cake, letting it absorb as you go. Cover the pan with plastic wrap and refrigerate for at least 2 hours, or until fully chilled.
  • Make the Whipped Cream: Add the remaining 2 cups heavy cream and ¼ cup powdered sugar to a clean mixing bowl. Whip until soft peaks form. Add more powdered sugar if you want the topping sweeter.
    ¼ to ½ cup powdered sugar
  • Top the Cake: Spread the whipped cream over the chilled cake. Spoon the cooled blueberry jam over the whipped cream, then add sliced strawberries and mint if using.
    2 cups sliced fresh strawberries, Fresh mint leaves
  • Chill and Serve: Keep the cake refrigerated until ready to serve. Slice cold and serve straight from the pan.
  • Store Leftovers: Cover and refrigerate leftovers for up to 3 days. The cake stays delicious, though the fruit will look less fresh as time goes on.