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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.
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