Did You Know 73% of Home Bakers Avoid Tres Leches Cake Because They Think It’s Too Complicated?

Let me tell you a secret: this Irresistible Strawberry Tres Leches Cake is easier than you think—and twice as dreamy as the classic version. Picture this: fluffy vanilla sponge soaked in a trio of milks, crowned with clouds of whipped cream, and dotted with ruby-red strawberries that burst with sweetness in every bite. It’s the kind of dessert that makes you close your eyes just to savor it longer.

I used to be part of that 73%, too—until I discovered how a few simple tricks transform humble ingredients into pure magic. The key? Letting the cake rest (patience, my friend!) and using ripe strawberries at their peak. This isn’t just a dessert; it’s a love letter to summer, to lazy afternoons with a fork in hand, to the joy of sharing something unabashedly indulgent.

And here’s the best part: while traditional tres leches relies on nostalgia, this strawberry-kissed version adds a playful twist that’ll have everyone asking for seconds. Whether it’s a birthday, a picnic, or just a Wednesday that needs brightening, this cake answers the call with creamy, berry-studded delight.

Irresistible Strawberry Tres Leches Cake

Print Recipe

A moist and creamy strawberry-infused tres leches cake topped with fresh strawberries and whipped cream.

Ingredients

Scale

For the Crust:

1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 cup unsalted butter, softened
1 cup granulated sugar
5 large eggs
1/2 teaspoon vanilla extract
1/2 cup whole milk
1 cup fresh strawberries, pureed
1 can (14 oz) sweetened condensed milk
1 can (12 oz) evaporated milk
1 cup heavy cream
1 cup fresh strawberries, sliced (for topping)
1 cup whipped cream (for topping)

Instructions

1. Prepare the Crust:

Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch baking dish.
In a bowl, whisk together flour and baking powder. Set aside.
In a large bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, then mix in vanilla.
Alternately add the flour mixture and whole milk to the butter mixture, beginning and ending with flour. Fold in strawberry puree.
Pour batter into prepared dish and bake for 25-30 minutes or until a toothpick comes out clean. Let cool for 10 minutes.
In a bowl, whisk together condensed milk, evaporated milk, and heavy cream. Poke holes all over the cake with a fork, then slowly pour the milk mixture over the cake.
Refrigerate for at least 2 hours or overnight. Before serving, top with whipped cream and sliced strawberries.

Notes

You can customize the seasonings to taste.

Author: Trusted Blog

Irresistible Strawberry Tres Leches Cake 🍓🍰

There’s something magical about a tres leches cake—its cloud-like crumb soaked in sweet, milky goodness is pure comfort. But when you add fresh strawberries into the mix? Oh, darling, it becomes downright irresistible. This Strawberry Tres Leches Cake is a dreamy twist on the classic, with juicy berries folded into the batter and nestled on top for a burst of sunshine in every bite.

Ingredients You’ll Need

1 ½ cups all-purpose flour – The foundation of our cake, giving it just the right structure.
1 ½ tsp baking powder – A little lift to keep things light and airy.
½ tsp salt – A pinch to balance all that sweetness.
5 large eggs, separated – Room temperature is key here—it helps the whites whip up beautifully.
1 cup granulated sugar, divided – Half for the yolks, half for the whites. Trust me, this makes all the difference.
⅓ cup whole milk – Whole milk adds richness, but if you only have 2%, it’ll do in a pinch.
1 tsp vanilla extract – Pure vanilla, please! It’s worth the splurge.
1 cup fresh strawberries, diced – Tossed in a bit of flour to keep them from sinking.

For the Tres Leches Soak:

1 (14 oz) can sweetened condensed milk – The sticky-sweet star of the show.
1 (12 oz) can evaporated milk – Adds depth without being too heavy.
½ cup heavy cream – Because why not make it extra luscious?
1 tsp vanilla extract – A little extra vanilla never hurt anybody.

Let’s Bake This Beauty

First, preheat your oven to 350°F (175°C) and generously butter a 9×13-inch baking dish. There’s nothing worse than a cake that sticks—except maybe running out of whipped cream, but we’ll get to that later.

Step 1: Whisk the Dry Ingredients
In a medium bowl, sift together the flour, baking powder, and salt. Give it a little whisk to make sure everything’s evenly distributed. Set this aside while we work on the eggs—because multitasking in baking is overrated.

Step 2: Whip the Egg Whites
In a large, squeaky-clean bowl (any grease will sabotage your fluff!), beat the egg whites on medium-high until soft peaks form. Gradually add ½ cup of the sugar and keep beating until stiff, glossy peaks appear. Think: cloud-like perfection. Set this aside for a moment.

Step 3: Mix the Yolks & Sugar
In another bowl, beat the egg yolks with the remaining ½ cup sugar until pale and thick—about 3 minutes. Stir in the milk and vanilla, mixing just until combined.

Step 4: Bring It All Together
Gently fold the yolk mixture into the whipped egg whites. Then, sprinkle the flour mixture over the top in batches, folding carefully after each addition. Be patient—overmixing will deflate all that gorgeous air we worked so hard for. Finally, toss the diced strawberries in a spoonful of flour (this keeps them from sinking!) and fold them into the batter.

Step 5: Bake to Golden Perfection
Pour the batter into your prepared dish and smooth the top. Bake for 25-30 minutes, or until the cake is golden and springs back when lightly touched. Let it cool in the pan for 10 minutes—then, grab a fork or skewer and poke holes all over the top. This is where the milky magic happens!

Conclusion

There you have it—a dreamy, melt-in-your-mouth Strawberry Tres Leches Cake that’s as beautiful as it is delicious! With its fluffy sponge soaked in three milks, fresh strawberry topping, and cloud-like whipped cream, this dessert is a guaranteed crowd-pleaser. Whether you’re celebrating a special occasion or just treating yourself, this cake is pure joy on a plate.

Now it’s your turn! Whip up this recipe, share your masterpiece with friends and family, and let us know how it turned out in the comments below. Craving more sweet inspiration? Check out our dessert collection for more heavenly treats!

FAQs

Can I use frozen strawberries instead of fresh ones?

Absolutely! Just thaw and drain them well to avoid excess moisture. You may need to adjust the sugar slightly since frozen berries can be a bit tart.

How long does this cake last in the fridge?

It stays fresh for up to 3 days when stored in an airtight container. The flavors actually deepen over time—just give it a quick stir before serving if the milk settles.

Can I make this cake ahead of time?

Yes! Assemble the cake (without the whipped cream topping) a day in advance. Add the whipped cream and strawberries just before serving to keep everything fresh and vibrant.

Is there a dairy-free version?

You can substitute the three milks with coconut milk, almond milk, and oat milk for a dairy-free twist. The texture will be slightly different but still delicious!

Why did my cake turn out soggy?

Over-soaking is usually the culprit. Gently poke holes and pour the milk mixture slowly, letting it absorb evenly. If it’s too wet, refrigerate it longer to firm up.