Strawberry Tres Leches Cake is my absolute favorite fluffy dessert . We mix fresh strawberries with milk. Then, we pour that over a soft sponge cake. The cake soaks it all up, which makes it very sweet and flavorful. If you asked me for my favorite cake in the world, this is it . I think you’ll like it.
It’s WAY easier than you might think! Ready for a slice of AMAZINGNESS? Let’s GO!
— ❖ —
What is Tres Leches Cake?
So, before we get too deep into the strawberry madness, let’s cover the basics. What is tres leches cake anyway? Well, “tres leches” literally translates to “three milks” in Spanish. You start with a simple sponge cake and then drench it in a combination of three types of milk: evaporated milk, condensed milk, and heavy cream or whole milk. THIS gives it a rich, incredibly moist texture that is just DIVINE! I swear I can eat this ALL DAY LONG.
— ❖ —
Why You’ll LOVE this Strawberry Tres Leches Cake Recipe
Alright, there are many tres leches cake recipes but this one here… my sister in-law did it at my party last year and now it’s like FAMOUS in my house!
Okay, reasons why this cake is going to become your FAVORITE!
- FLAVOR EXPLOSION: Fresh, juicy strawberries perfectly complement the sweet milk-soaked cake. It is SO fresh!
- EASY TO MAKE: Despite looking fancy, the base of the cake is a breeze to make (TRUST ME). I mean, I had it done in under 20 MINUTES to prep!
- SHOW-STOPPER: It’s absolutely beautiful for any special occasion or family party
- MOIST and DELICIOUS: The three milks create this texture like no other – it’s SO yummy you’ll not be able to get enough!
- CUSTOMIZABLE: Don’t have strawberries? use mangoes, blueberries… what you got?! IT’s AMAZING!
— ❖ —
What You’ll Need For Strawberry Tres Leches Cake
Before you start baking, let’s get your ingredients together. Don’t worry, it is mostly simple stuff! You can do this!
- For the Sponge Cake
- 1 ½ cups all-purpose flour (Don’t need to overthink about this one).
- 1 ½ teaspoons baking powder
- ½ teaspoon salt (a pinch of it makes all the difference).
- 5 large eggs (separated, you will do some serious arm work with this, TRUST ME!).
- 1 cup granulated sugar (that sweet tooth will be more than pleased).
- ½ cup milk (no substitutes allowed on this one.)
- 1 teaspoon vanilla extract (the magic maker)
- For the Tres Leches Mixture
- 1 can (12 oz) evaporated milk (the key to yumminess)
- 1 can (14 oz) condensed milk (the perfect complement)
- 1 cup heavy cream or whole milk (cream will give more smoothness and thickness, while the whole milk, less heavy result.)
- For the Strawberry Topping
- 1 pint fresh strawberries (washed and sliced and prepared to add some pizzazz to the mix)
- 2 tablespoons powdered sugar (not just sweetness here but magic dusting.)
- Optional: Fresh mint sprigs for Garnish (extra touch)
- For the Topping
- 2 cups heavy whipping cream, very cold (VERY IMPORTANT)
- ¼ cup powdered sugar
How To Make Strawberry Tres Leches Cake
Okay, friends, buckle up! Here’s how you’re going to create the best strawberry tres leches ever! Get ready because it is ALL EASY-PEASY!
Get the Oven Ready: You preheat your oven to 350°F (175°C). Grease a 9×13 inch baking pan.
Prep Berries: We will chop your 2 pint strawberries and blend them till very soft!. Make sure your ingredients are on spot as you do it because you will need them!.
Cook Strawberries Pour it into a saucepan and start simmering. Cook the mix until reduced by half (about 20 min). Put that on side to rest. Follow my Strawberry Puree Recipe for a super easy and delicious fruity base!
Dry Goods Dance: In a bowl, mix your flour, baking powder, and salt. Then you are setting that aside because we have serious business to do now.
Eggcellent Mixture: In another large bowl, separate your eggs. We are going to beat your egg whites until they form STIFF peaks. In a separate bowl you beat your egg yolks and then you need to mix it with your sugar until it gets nice and fluffy, I am talking CREAMY here, you guys! Add the milk and the vanilla, this smells INCREDIBLE already! Now, slowly, I mean slowly and gently, combine all that with your dry ingredients until everything is combined. You must have your egg whites ready because now we GENTLY add it all to the rest until they have merged together, it takes work but its worth it, TRUST ME!
Bake it Till Perfect: Pour your batter into that prepared baking pan. Bake it for 20-25 minutes, or until a toothpick inserted into the center comes out CLEAN. I don’t know why it does not taste the same as mine when other people use my recipe, IT is probably in this step where they slack off!! Remove it from the oven and let it COOL. Let it breathe guys, NO rush.
Poke and Soak: Use a fork to poke holes all over the cooled cake, be THOROUGH and deep with these ones. It’s essential for it to absorb ALL the yumminess!. In a different bowl, mix the evaporated milk, condensed milk, and heavy cream. And now , you SLOWLY pour the milk mixture over the cake making sure it absorbs, use all the mixtures and get to soaking this masterpiece!.
Cover that with cling wrap and let it refrigerate for AT LEAST 2 hours or, you know… OVERNIGHT because who does not want that ?!
Strawberry Magic: In the meanwhile combine the strawberries and sprinkle them with some powdered sugar in order to extract some juice that adds another delicious layer on top of it!.
For the Frosting: In a mixer mix that whipping cream with that powder sugar until fluffy and ready to go!
Let’s Dress: Spread that heavy cream over that amazing and delicious moist and juicy cake and arrange sliced strawberries as an added effect for more beauty! SERVE!! And taste PARADISE!
Finishing Touches: Top that glorious milky, moist cake with that deliciousness on top.
SERVE: You’re DONE!!! You must try that! Serve that fresh to your guest! Prepare your self to have no leftovers as everyone is getting back for another SLICE OF HEAVEN!
— ❖ —
Tips for the Best Strawberry Tres Leches EVER
Okay, so the basics were there; NOW we need to upgrade your abilities because we are serious here!
Fresh Strawberries ARE the KEY: Fresh ripe strawberries provide THE BEST flavor
SOAK that Cake Do not underdo the soaking time of the cake in the mixture because that IS when the cake tastes best. The longer it soaks, the better and wetter the end result, BUT never overnight. Two or Three hours is GREAT!
Fresh is best: I do not use cans nor old products because freshness it THE BEST in my family, so it SHOULD be with you as well
Don’t overmix: Always remember when we are baking we always go SOFT with our dough because that’s where all the fluffiness comes. Remember, egg whites last.
Chill Out: Refrigerate the cake because that gives the mix more body, It’s ALWAYS more delicious and the favors merge together better.
— ❖ —
Variations on This Sweet Theme
The most AMAZING about a tres leches recipe is that we can change it up and use other fresh ingredients. What about?
- Chocolate: For all chocolate lovers, replace the sponge cake mix with chocolate for more brownie texture or add cocoa in the powder. You should use condensed milk and, evaporated chocolate, and some dark cocoa with the rest for more CHOCO deliciousness!
- Berry Blend: Instead of ONLY strawberries, try with raspberries, blueberries, and blackberries! A mixed berry is a treat for sure.
- Coconut Cake: Coconut flavor mixed in is great! I recommend using shredded coconut to add extra texture to this variant!.
- Citrus Dream: Using lemons or oranges, instead will definitely give the recipe another AMAZING angle that everyone will talk about. Trust me on that!
- Mango Magic: Adding some fresh, juicy mangoes to this cake make it tropical and SO GOOD!
— ❖ —
FAQs: Let’s Clear it all UP
Can I use store-bought sponge cake?
Yes, if you need a super shortcut, it works! But freshly baked gives AMAZING results, so why not!?
Can I make this cake ahead of time?
ABSOLUTELY! You can bake the cake one day before, then do all the soakings, top it with your choice of fruit before serving. It stores AMAZINGLY well!
Can I freeze tres leches cake?
You know I do not recommend it as the texture becomes gooey, and we don’t want that, but you CAN. Just know that the cake texture might be less enjoyable!
What’s the best way to store it?
In the refrigerator, COVERED in a container for up to three to four days!
Can I use other types of milk?
You know you can do any mix that tastes like dairy with high content, but I stick with these types because THEY give the best result! I can use almond milk and coconut cream but, you can too!
— ❖ —
🍓 More strawberry Recipes to enjoy
— ❖ —
Well, folks, that’s the lowdown on the best Strawberry Tres Leches Cake you’ll ever make. It’s not hard, and the result is nothing short of SPECTACULAR. Don’t be shy; get in that kitchen and create this masterpiece for family or friends! With just 20 minutes of prep and a touch of patience, you’ll be a certified STAR baker in your house! Everyone will be coming back for more! GO MAKE some memories!! BAM! Let me know how yours turns out and if you used my recommendations! Can’t wait to know it !
Print
Strawberry Tres Leches Cake
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 2 hours 45 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: Mexican
Description
Moist, creamy, and perfectly sweet dessert topped with fresh strawberries. This show-stopping cake is guaranteed to be a hit for any occasion .
Ingredients
For the Sponge Cake:
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- 5 large eggs, separated
- 1 cup granulated sugar
- ½ cup milk
- 1 teaspoon vanilla extract
For the Tres Leches Mixture:
- 1 (12-ounce) can evaporated milk
- 1 (14-ounce) can condensed milk
- 1 cup heavy cream or whole milk
For the Strawberry Topping:
- 1 pint fresh strawberries, washed and sliced
- 2 tablespoons powdered sugar
- Optional: Fresh mint sprigs for garnish
-
2 cups heavy whipping cream, very cold (VERY IMPORTANT)
-
¼ cup powdered sugar
Instructions
- Get the Oven Ready:
Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan. - Cook Strawberries :
Pour it into a saucepan and start simmering. Cook the mix until reduced by half (about 20 min). Put that on side to rest. Follow my Strawberry Puree Recipe for a super easy and delicious fruity base!
- Prepare the Dry Ingredients:
In a bowl, whisk together the flour, baking powder, and salt. Set aside. - Egg Mixture:In a large bowl, separate the eggs. Beat the egg whites until stiff peaks form.In a separate bowl, beat the egg yolks with the sugar until light and fluffy. Add the milk and vanilla extract, mixing well.
- Combine:
Gradually fold the dry ingredients into the egg yolk mixture. Then gently fold the beaten egg whites into the batter until fully incorporated.
- Bake:
Pour the batter into the prepared baking pan. Bake for 20–25 minutes or until a toothpick inserted into the center comes out clean. Let the cake cool completely. - Poke and Soak:
Using a fork, poke holes all over the cooled cake. Mix the evaporated milk, condensed milk, and heavy cream in a bowl. Slowly pour the milk mixture evenly over the cake, ensuring it soaks thoroughly. Cover with cling wrap and refrigerate for at least 2 hours or overnight. - Prepare the Strawberry Topping:
Combine the sliced strawberries with powdered sugar, allowing them to release their juices.
- Finish and Serve:
Top the chilled cake with the strawberries and their juices. Garnish with fresh mint if desired. Serve immediately and enjoy!
Notes
- Use Room Temperature Ingredients: Eggs and milk at room temperature blend more smoothly, giving the cake a better texture.
- Be Gentle with Egg Whites: Fold the egg whites gently into the batter to keep the cake light and airy.
- Soaking Tip: For the best flavor, refrigerate the cake overnight to let the milk mixture fully absorb.
- Strawberry Variations: Add a drizzle of chocolate sauce or a sprinkle of toasted coconut for a twist.
- Storage: Store any leftovers in the refrigerator, covered, for up to 3 days.
Nutrition
- Calories: 320 kcal
- Sugar: 30g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 7g
- Carbohydrates: 44g
- Fiber: 1g
- Protein: 8g
