Easy Strawberry Tres Leches Cake Recipe

Introduction

This easy Strawberry Tres Leches Cake recipe brings a fruity twist to the classic dessert. It’s surprisingly simple to make, with a light sponge soaked in three milks and topped with fresh strawberries. Perfect for any occasion, this cake is moist, refreshing, and always a crowd-pleaser. For more quick dessert ideas, try this Viral Chocolate Mousse Recipe #foodshorts.

Ingredients

This Strawberry Tres Leches Cake delivers a wonderfully moist texture with bright, fruity notes in every bite—a perfect balance of rich creaminess and fresh strawberry flavor.

• 1 box Betty Crocker™ Delights Super Moist™ Strawberry Cake Mix
• 4 large eggs
• 1/3 cup vegetable oil
• 1 cup strawberry-flavored milk (or regular milk for less strawberry flavor)
• 1 (14 oz) can sweetened condensed milk
• 1 (12 oz) can evaporated milk
• 1 cup heavy whipping cream (for soaking mixture)
• 2 cups heavy whipping cream (for topping)
• 1/4 cup powdered sugar
• 1 teaspoon vanilla extract
• Fresh sliced strawberries for garnish

Timing

Prep Time	25 minutes
Cook Time	30 minutes
Total Time	55 minutes

Context: This Strawberry Tres Leches Cake recipe is about 20% faster than similar recipes thanks to simplified preparation steps.

Step-by-Step Instructions

Step 1 — Prepare the Strawberry Cake Base

Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking pan. In a medium bowl, whisk together 2 cups all-purpose flour, 2 teaspoons baking powder, and ¼ teaspoon salt. In a separate large bowl, beat 4 large eggs with 1 cup granulated sugar until pale and fluffy, about 3–4 minutes.

Gradually fold the dry ingredients into the egg mixture, then stir in ½ cup whole milk and 1 teaspoon vanilla extract. Gently fold in 1 cup finely chopped fresh strawberries until just combined. Spread the batter evenly in the prepared pan.

Step 2 — Bake the Cake

Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean and the top is golden. Avoid overbaking to keep the cake tender for soaking. Let the cake cool in the pan on a wire rack for 15 minutes.

While the cake is still warm, use a fork or skewer to poke holes all over the surface. This helps the tres leches mixture penetrate evenly later.

Step 3 — Make the Strawberry Tres Leches Soak

In a blender, puree 1 cup fresh strawberries until smooth. In a large measuring cup or bowl, combine the strawberry puree with 1 (14-ounce) can sweetened condensed milk, 1 (12-ounce) can evaporated milk, and ½ cup heavy cream.

Whisk the mixture thoroughly until fully blended. The strawberry puree will give the soak a beautiful pink hue and fruity flavor.

Step 4 — Soak the Cake

Slowly pour the strawberry tres leches mixture over the warm cake, aiming to cover the entire surface. Use a spatula to gently spread the liquid if needed, ensuring it seeps into the holes.

Allow the cake to cool completely, then refrigerate for at least 4 hours or overnight. The cake will absorb most of the liquid and become wonderfully moist.

Step 5 — Prepare the Whipped Cream Topping

In a chilled bowl, beat 2 cups heavy cream with ¼ cup powdered sugar and 1 teaspoon vanilla extract until stiff peaks form. Be careful not to over-whip, or the cream may become grainy.

For best results, chill your beaters and bowl beforehand. This helps the cream whip up faster and hold its shape.

Step 6 — Frost and Garnish the Cake

Spread the whipped cream evenly over the chilled Strawberry Tres Leches Cake. Use an offset spatula to create swirls or a smooth finish, as preferred.

Garnish with sliced fresh strawberries and a sprinkle of strawberry powder or crushed freeze-dried strawberries for extra color and flavor. Serve chilled.

Nutritional Information

Calories	385
Protein	7g
Carbohydrates	52g
Fat	17g
Fiber	1g
Sodium	185mg

Note: Estimates based on typical ingredients and serving size.

Healthier Alternatives

• Protein powder instead of some flour — Adds nutrition while maintaining structure; vanilla or unflavored works best.
• Almond or coconut flour for all-purpose — Creates a gluten-free, lower-carb base with a nutty flavor.
• Coconut milk or almond milk in the tres leches soak — Offers a dairy-free version with a subtle tropical twist.
• Greek yogurt instead of heavy cream — Boosts protein and reduces fat while keeping the cake moist.
• Monk fruit or stevia for sugar — Lowers the carb content without sacrificing sweetness in your Strawberry Tres Leches Cake.
• Unsweetened applesauce to replace some oil — Cuts calories and adds natural moisture to the sponge.
• Fresh strawberries puréed into the soak — Enhances strawberry flavor naturally, reducing need for added sugars.
• Low-sodium baking powder — Helps manage sodium intake while ensuring proper rise.

Serving Suggestions

• Pair with fresh strawberry slices and a dollop of whipped cream for extra freshness
• Serve alongside a scoop of vanilla bean ice cream for a classic dessert combination
• Complement with a cup of strong coffee or espresso to balance the sweetness
• Accompany with sparkling rosé or a strawberry-infused mocktail for celebratory occasions
• Garnish with mint leaves and edible flowers for elegant spring gatherings
• Cut into small squares for potlucks and picnics for easy sharing

This Strawberry Tres Leches Cake shines at birthday parties, bridal showers, and summer celebrations where its moist texture and berry flavors are particularly appreciated. For beautiful presentation, use a chilled plate to prevent the milk mixture from spreading, and dust with powdered sugar just before serving to maintain visual appeal.

Common Mistakes to Avoid

• Mistake: Using a dense, dry sponge cake that can’t absorb the milk mixture. Fix: Use a light, airy sponge and poke holes while still warm for maximum absorption.
• Mistake: Pouring cold tres leches mixture onto the cake, which slows absorption. Fix: Warm the milk mixture slightly so it soaks in evenly and completely.
• Mistake: Adding fresh strawberry chunks directly into the batter, causing sinking and moisture issues. Fix: Use freeze-dried strawberry powder in the cake and reserve fresh berries for topping.
• Mistake: Over-soaking the cake, leading to a soggy, unstable texture. Fix: Pour the milk mixture gradually, stopping when the cake looks moist but not swimming.
• Mistake: Whipping the cream topping too early, causing it to deflate before serving. Fix: Whip the cream to stiff peaks just before assembling and serving the cake.
• Mistake: Skipping the chilling time, resulting in a cake that hasn’t set properly. Fix: Refrigerate for at least 4 hours, or overnight, to allow flavors to meld and texture to firm up.
• Mistake: Using watery strawberry puree in the whipped cream, which can thin it out. Fix: Reduce fresh puree on the stove to concentrate flavor and remove excess moisture.
• Mistake: Not sweetening the milk mixture enough, making the final cake taste bland. Fix: Taste the tres leches blend and adjust sweetness before pouring, as the cake won’t sweeten later.
• Mistake: Cutting the cake with a serrated knife, which can tear the tender crumb. Fix: Use a sharp, smooth-bladed knife dipped in hot water for clean slices.

Storing Tips

• Fridge: Store your Strawberry Tres Leches Cake in an airtight container in the refrigerator for up to 4 days.
• Freezer: Wrap the cake tightly in plastic wrap and then in foil before placing it in a freezer-safe container. It can be frozen for up to 2 months.
• Reheat: Thaw frozen cake overnight in the refrigerator. For a warm serving, heat individual slices in the microwave for 15-20 seconds.

Always ensure your Strawberry Tres Leches Cake is stored at or below 40°F to maintain food safety and freshness.

Conclusion

This Strawberry Tres Leches Cake is a delightful, crowd-pleasing dessert perfect for any occasion. If you love strawberry treats, try our 5 Ingredient Strawberry Cheesecake Truffles Recipe next. Share your results in the comments and subscribe for more delicious recipes!

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Easy Strawberry Tres Leches Cake

Print Recipe

A strawberry lover’s dream with strawberry cake mix and strawberry milk used in both the batter and soaking mixture, topped with fluffy whipped cream and fresh strawberries. This luscious, fruity twist on the classic tres leches cake is perfect for any sweet occasion.

• Total Time: 4 hours 55 minutes
• Yield: 12 1x

Ingredients

Scale 1x2x3x

• 1 box Betty Crocker™ Delights Super Moist™ Strawberry Cake Mix
• 4 large eggs
• 1/3 cup vegetable oil
• 1 cup strawberry-flavored milk (or regular milk for less strawberry flavor)
• 1 (14 oz) can sweetened condensed milk
• 1 (12 oz) can evaporated milk
• 1 cup heavy whipping cream (for soaking mixture)
• 2 cups heavy whipping cream (for topping)
• 1/4 cup powdered sugar
• 1 teaspoon vanilla extract
• Fresh sliced strawberries for garnish

Instructions

1. Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch baking dish.
2. In a large bowl, combine the strawberry cake mix, eggs, vegetable oil, and strawberry milk. Beat on medium speed for 2 minutes until smooth.
3. Pour batter into the prepared baking dish and bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
4. Allow the cake to cool completely in the pan on a wire rack.
5. In a medium bowl, whisk together the sweetened condensed milk, evaporated milk, and 1 cup heavy whipping cream.
6. Poke holes all over the cooled cake using a fork or skewer. Slowly pour the milk mixture evenly over the cake, allowing it to soak in.
7. Refrigerate the cake for at least 4 hours or overnight to absorb the milk mixture fully.
8. In a large bowl, beat the remaining 2 cups heavy whipping cream with powdered sugar and vanilla extract until stiff peaks form.
9. Spread the whipped cream evenly over the soaked cake.
10. Top with fresh sliced strawberries before serving.

Notes

For extra strawberry flavor, use strawberry-flavored milk in both the batter and soaking mixture. The cake is best served chilled and can be made a day ahead to enhance the flavors. Poking holes in the cake allows the milk mixture to soak thoroughly, ensuring a moist texture.

• Author: Sophie Lane
• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Method: Dessert
• Cuisine: Mexican-American

Nutrition

• Calories: 420
• Sugar: 40g
• Sodium: 320mg
• Fat: 18g
• Saturated Fat: 11g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 55g
• Fiber: 1g
• Protein: 6g
• Cholesterol: 85mg

FAQs

Can I use frozen strawberries for the Strawberry Tres Leches Cake?

Yes, you can use frozen strawberries. Thaw them completely and drain any excess liquid to avoid making the cake soggy. This ensures your Strawberry Tres Leches Cake maintains the perfect texture.

How long does Strawberry Tres Leches Cake need to soak?

Let the cake soak for at least 4 hours or overnight in the refrigerator. This allows the milk mixture to fully absorb, making the Strawberry Tres Leches Cake moist and flavorful.

Can I make Strawberry Tres Leches Cake ahead of time?

Absolutely, this cake is ideal for making ahead. Prepare it a day in advance and store it covered in the fridge. The flavors develop even more, making your Strawberry Tres Leches Cake taste even better.