Name: Strawberry Tres Leches Cake
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Cuisine: Latin American
Ingredients: 1 cup all-purpose flour; 5 large eggs, separated; 1 cup granulated sugar, divided; 1/3 cup whole milk; 1 teaspoon vanilla extract; 1 can (14 oz) sweetened condensed milk; 1 can (12 oz) evaporated milk; 1/2 cup heavy cream (for soak); 1 1/2 cups heavy whipping cream (for topping); 1/4 cup powdered sugar; 1 1/2 cups fresh strawberries, sliced

Have you ever wanted a dessert that feels like summer in every bite? This Strawberry Tres Leches Cake is a cool, creamy, and airy delight that turns a classic Latin dessert into a berry-filled dream. With its rich soak of three milks and a crown of whipped cream and juicy strawberries, it’s an irresistible showstopper.

This dessert doesn’t just satisfy a sweet craving—it refreshes. The tender sponge soaks up every drop of that decadent milk mixture, and the strawberries cut through with their fruity brightness. Whether you’re serving it at a gathering or indulging in a quiet slice for yourself, this cake is the very definition of luscious comfort.

Preparation Phase & Tools to Use

To make this Strawberry Tres Leches Cake flawless, having the right tools is just as vital as the ingredients:

Mixing Bowls: Use separate bowls for the dry and wet ingredients to streamline the batter prep. A large bowl is especially important for beating the egg whites to stiff peaks.
Electric Mixer or Stand Mixer: Essential for whipping egg whites and heavy cream efficiently. You need stiff peaks for both components, and doing it by hand is impractical.
9×13 Baking Dish: This is the classic size for Tres Leches cakes. It allows the sponge to bake evenly and provides enough space for the milk soak to absorb without overflowing.
Fork or Skewer: After baking, you’ll need this to poke holes throughout the sponge, allowing the milk mixture to soak into every bite.
Spatula: A flexible silicone spatula helps fold egg whites into the batter without deflating them, maintaining the cake’s airy texture.
Refrigerator: Technically not a tool, but absolutely essential. Tres Leches cake is best chilled for hours or overnight, allowing the flavors and textures to settle perfectly.

Ingredients for the Strawberry Tres Leches Cake

All-purpose flour: This forms the base of the sponge cake and provides just enough structure to hold the milk soak without becoming soggy.
Eggs: Separated into yolks and whites, they give the cake its rise and light, airy texture. The yolks add richness, while the whipped whites add volume.
Granulated sugar: Used in both yolks and whites to sweeten and stabilize the cake layers.
Whole milk: A touch added to the batter for added moisture and richness.
Vanilla extract: Infuses the sponge with warm flavor that complements the strawberries and milk mixture.
Sweetened condensed milk, evaporated milk, and heavy cream: The signature trio of the “tres leches” soak. Each adds its unique richness, sweetness, and depth.
Fresh strawberries: These are the star of the topping—sliced and sweetened, they bring tartness and a juicy contrast.
Heavy whipping cream: Whipped into soft peaks, it becomes the perfect light topping to balance the richness of the soaked cake.
Powdered sugar: Lightly sweetens the whipped cream without adding graininess.

How To Make the Strawberry Tres Leches Cake

Step 1: Prepare the Sponge Base

Preheat your oven to 350°F (175°C). Grease your 9×13 baking dish lightly and set aside. Separate the eggs. Beat the yolks with half the sugar until pale and thick, then add milk and vanilla. In a clean bowl, whip the whites with the remaining sugar to stiff peaks. Gently fold the two mixtures together with sifted flour until just combined.

Step 2: Bake the Cake

Pour the batter into your prepared pan and bake for about 25-30 minutes, or until a toothpick inserted comes out clean. Allow to cool completely in the pan.

Step 3: Make the Milk Soak

In a large bowl, whisk together the condensed milk, evaporated milk, and heavy cream. Once the cake has cooled, use a fork or skewer to poke holes evenly across the surface. Slowly pour the milk soak over the cake, letting it absorb fully. Cover and refrigerate for at least 4 hours, preferably overnight.

Step 4: Top with Whipped Cream and Strawberries

Whip the heavy cream with powdered sugar until soft peaks form. Spread it generously over the chilled cake. Top with a layer of fresh, sliced strawberries—or whole ones for extra visual appeal.

How to Serve and Store Strawberry Tres Leches Cake

Serve this cake chilled, straight from the fridge. It’s perfect on its own or with an extra spoonful of the milk mixture drizzled over the top. For presentation, add a few mint leaves or a dusting of powdered sugar to elevate its visual charm.

Store the cake in the refrigerator, covered with plastic wrap or an airtight lid. It keeps beautifully for 3 to 4 days. The longer it sits, the better the flavors meld. However, for best texture, enjoy within the first two days.

Avoid freezing this cake, as the whipped cream and milk-soaked sponge don’t thaw well and may become watery.

Frequently Asked Questions

How far ahead can I make Strawberry Tres Leches Cake?

You can make it up to 24 hours in advance. In fact, letting it sit overnight enhances the flavor and texture.

Can I use frozen strawberries instead of fresh?

Fresh is ideal for the best texture and flavor, but you can use frozen strawberries if they are thawed and well-drained. Just be aware they may release extra juice.

What makes this different from regular Tres Leches Cake?

The addition of sweet strawberries adds a fruity brightness that pairs incredibly well with the creamy milk soak, making it a summery twist on a traditional favorite.

How do I prevent the cake from becoming soggy?

It should be moist, not soggy. Be sure to bake the sponge until it’s fully set, and let it cool before pouring the milk. Also, don’t oversaturate any one section of the cake.

Can I use store-bought whipped topping?

You can, but homemade whipped cream tastes fresher and has better texture. It’s worth the extra few minutes to whip it yourself.

Want More Strawberry Dessert Ideas?

If strawberry sweets are your go-to, you’re in good company. For another crowd-pleaser, check out my Simple Strawberry Cheesecake with Fresh Strawberries. It offers a creamy filling with a buttery crust and fresh berry topping.

You might also enjoy the Cheesecake Deviled Strawberries, which are bite-sized, no-bake treats perfect for gatherings.

Craving something fruity and fun? My Raspberry Crescent Rolls are flaky, tangy, and effortless.

And don’t skip the Apple Enchiladas for a warm, baked twist with a hint of cinnamon—a comforting cousin to our chilled tres leches.

If you’re in the mood for something chocolatey but still fruity, the Irresistible Blueberry Lime Cheesecake Cupcakes might also catch your eye.

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If you bake it, I’d love to hear your take! Did you use a different berry or add a drizzle of syrup? Leave a comment below. Your twist could inspire the next great variation.

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