Strawberry Tres Leches Cake — The Story Tres leches cake is a beloved Latin American dessert known for its incredibly moist, tender texture. The name means “three milks,” traditionally referring to evaporated milk, sweetened condensed milk, and whole milk or cream. This strawberry version puts a fresh twist on the classic.

The strawberry cake is soaked with a creamy strawberry-infused milk mixture, allowing every bite to become soft, rich, and full of strawberry flavor. Finished with fluffy whipped cream and fresh strawberries, it’s a beautiful dessert for spring, summer, birthdays, holidays, or any special occasion.

Recipe

Strawberry Tres Leches Cake

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This Strawberry Tres Leches Cake is soft, creamy, and bursting with fresh strawberry flavor. A fluffy strawberry cake is soaked in a rich strawberry-infused three-milk mixture, then topped with homemade whipped cream and fresh berries. It’s sweet, refreshing, and even better after chilling overnight.

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Ingredients

Strawberry Cake

– 1 box strawberry cake mix
– 3 eggs
– 1 cup milk
– 1/2 cup oil or melted butter
– 1 cup fresh strawberries puréed

Strawberry Tres Leches Mixture

– 1 can evaporated milk
– 1/2 cup heavy whipping cream
– 1/2 cup milk
– 1/2 cup sweetened condensed milk
– 1/2–1 cup fresh strawberries

Whipped Topping

– 2 cups heavy whipping cream
– 1/4 cup sugar
– 1 teaspoon vanilla extract
– Fresh strawberries for topping

Instructions

Make the Cake

Preheat the oven to 350°F.
In a large bowl, beat the eggs.
Add the milk and oil or melted butter and mix until combined.
Add the strawberry cake mix and strawberry purée.
Beat for about 2 minutes, until the batter is smooth.
Pour the batter into a greased 9×13-inch baking pan.
Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool completely, about 1 hour.

Make the Strawberry Tres Leches Mixture

Add the evaporated milk, heavy whipping cream, milk, sweetened condensed milk, and strawberries to a blender.
Blend until completely smooth and pink.
Taste and add additional strawberries if you prefer a stronger strawberry flavor.

Soak the Cake

Once the cake has completely cooled, poke holes all over the surface.
Slowly pour the strawberry milk mixture evenly over the cake.
Pour the mixture in two rounds, allowing the cake to absorb the liquid between additions.
Refrigerate for at least 4 hours, or preferably overnight.

Make the Whipped Topping

Add the heavy whipping cream, sugar, and vanilla to a mixing bowl.
Whip until stiff peaks form.
Spread the whipped cream evenly over the chilled cake.
Top with fresh strawberries before serving.

Connie’s notes

Use fresh strawberries for the strongest natural strawberry flavor.
Let the cake cool completely before soaking. A warm cake can become overly soft or mushy.
Poke plenty of holes throughout the cake so the tres leches mixture reaches every bite.
Pour the milk mixture slowly in two rounds, giving the cake time to absorb the liquid between additions.
Don’t force all the liquid into the cake if it is already saturated. You want it moist and creamy, not swimming in milk.
Taste the strawberry milk mixture before pouring it over the cake. Add more strawberries if you want a stronger fruit flavor.
Chill the cake for at least 4 hours. Overnight is even better and gives the cake the best flavor and texture.
Keep the heavy cream cold and whip it to stiff peaks so the topping holds its shape.
Add fresh strawberries just before serving for the freshest flavor and prettiest presentation.
For even more strawberry flavor, drizzle a little strawberry sauce over the whipped cream before adding the fresh berries.