Strawberry Tres Leches Cake

Every bite of this Strawberry Tres Leches Cake is so, so delicious. Made with a light, spongy vanilla cake, then filled with homemade strawberry milk and topped with whipped cream and fresh strawberries, this cake is simple yet impressive. It’s truly perfect for any occasion!

Strawberry Tres Leches Cake Recipe

If you’ve ever had tres leches cake, you know how good that soaked sponge cake with whipped topping can be. But this Strawberry Tres Leches Cake truly takes things to another level! Every single bite leaves you wanting more as it’s fully of fluffy cake, creamy strawberry milk, whipped cream, and fresh strawberries. This cake is bursting with flavor!

You’ll Also Love: Birthday Cake Ice Cream

Ingredients

For The Cake

• All-Purpose Flour (spooned and leveled)
• Baking Powder/Salt
• Eggs, separated – this egg separator is a huge time saver!
• Vanilla Extract
• Granulated Sugar
• Whole Milk

For The Strawberry Milk

• Strawberries, stems removed and quartered (about 8 strawberries; 1 heaping cup once chopped)
• Granulated Sugar
• Whole Milk
• Evaporated Milk
• Heavy Whipping Cream

For The Topping

• Heavy Whipping Cream
• Confectioners Sugar
• Vanilla Extract
• Strawberries (about 8 strawberries)

How to Make Strawberry Tres Leches Cake

Here’s how to make Strawberry Tres Leches Cake in 5 simple steps:

Step 1: Making the Cake

• Preheat the oven to 350°F and line a 9”x13” pan with parchment paper.
• Whisk together flour, baking powder, and salt in a bowl.
• Beat egg yolks, vanilla, and sugar until pale in a large bowl.
• Whip egg whites until stiff peaks form.
• Combine dry ingredients and milk with the yolk-sugar mix.
• Gently fold in whipped egg whites.
• Spread batter in the pan and bake for 20-23 minutes.
• Let the cake cool on a wire rack for about an hour.

Step 2: Preparing Strawberry Milk

• Blend chopped strawberries, sugar, and whole milk until smooth.
• Strain the mixture into a bowl.
• Add evaporated milk and heavy whipping cream.

Step 3: Assembling the Cake

• Poke holes in the cooled cake with a fork.
• Slowly pour the strained strawberry milk over the cake in two batches.

Step 4: Chilling the Cake

• Refrigerate the cake for 2-3 hours to let the flavors meld.

Step 5: Adding the Topping

• Whip heavy cream, confectioners sugar, and vanilla until stiff peaks form.
• Chop strawberries and mash half of them.
• Fold mashed strawberries into the whipped cream.
• Spread the whipped cream mixture over the chilled cake.
• Decorate with the remaining chopped strawberries and enjoy!

How To Store Tres Leches Cake

To store tres leches cake, place it in an airtight container. Store it in the fridge for 3-4 days or in the freezer for up to 3 months! When ready to enjoy, thaw it out in the fridge the night before.

More Cake Recipes You’ll Love

• Strawberry Crunch Cake
• Red Velvet Oreo Cheesecake
• French Strawberry Cake
• Tiramisu Cupcakes
• Lemon Turmeric Cake

Did you make this recipe? Sign up for our email list to get recipes delivered to your inbox and rate the recipe below!

Strawberry Tres Leches Cake

Dalya Rubin

Every bite of this Strawberry Tres Leches Cake is so, so delicious. Made with a light, spongy vanilla cake, then filled with homemade strawberry milk and topped with whipped cream and fresh strawberries, this cake is simple yet impressive. It's truly perfect for any occasion!

5 from 8 votes

Print Recipe Pin Recipe

Prep Time 45 minutes mins

Cook Time 23 minutes mins

Chill Time 2 hours hrs

Total Time 3 hours hrs 8 minutes mins

Course Dessert

Cuisine American, Mexican

Servings 12 Servings

Calories 376 kcal

Ingredients

  

1x2x3x

For The Cake

• 1 3/4 cups all-purpose flour spooned and leveled
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 6 large eggs separated
• 2 teaspoons vanilla extract
• 1 1/4 cups granulated sugar
• 1/2 cup whole milk

For The Strawberry Milk

• 1/2 pound strawberries stems removed and quartered (about 8 strawberries; 1 heaping cup once chopped)
• 3/4 cup granulated sugar
• 1 1/2 cups whole milk
• 1 cup canned evaporated milk
• 1/2 cup heavy whipping cream

For The Topping

• 1 1/2 cups heavy whipping cream
• 1/4 cup confectioners sugar
• 1 teaspoon pure vanilla extract
• 1/2 pound strawberries about 8 strawberries

Instructions

 

Make The Cake

• Preheat the oven to 350°F and line the bottom of a 9”x13” pan with parchment paper, leaving an overhang on two sides for easy removal.
• In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
• In a large bowl, whisk the egg yolks, vanilla and sugar until lightened and pale in color, about 3-5 minutes.
• In a bowl of a stand mixer fitted with a whisk attachment (or using a handheld mixer with whisk beater) beat the egg whites until stiff peaks form, about 3-5 minutes. Set aside.
• To the yolk-sugar mixture, add the dry ingredients & milk and mix together until just combined, about 15-20 seconds, just until some streaks remain.
• Whisk 1 cup of the whipped egg whites into the cake batter, to help loosen the batter.
• Fold the remaining whipped egg whites into the cake batter just until combined and no streaks remain.
• Transfer the batter to the pan and spread into an even layer.
• Bake for 20-23 minutes or until a toothpick inserted into the center comes out clean.
• Allow the cake to cool completely on a wire rack for about 1 hour before proceeding.

Make The Strawberry Milk

• Place chopped strawberries, sugar and whole milk in a blender and blend until smooth.
• Strain the mixer through a fine mesh sieve into a large bowl. *Don’t be tempted to push any thickened milk or strawberry remnants through the sieve, since we ONLY want to keep the super smooth strawberry milk mixture.
• Mix in the evaporated milk and heavy whipping cream.

Assemble The Cake

• Poke holes all over the top of the cooled cake with a fork.
• Slowly, pour the strained milk mixture over the cake in two batches, giving the liquid some time to seep into the cake.
• Refrigerate cake for 2-3 hours.

Add The Topping

• Place heavy cream, confectioners sugar and vanilla in a stand mixer and whip with a whisk attachment for 3-5 minutes until light and fluffy and stiff peaks form.
• Chop the strawberries into small cubes. Mash half of them so some of their juices release and they’re still a bit chunky. Fold the mashed strawberries into the whipped cream. Save the other half of chopped strawberries as garnish on the top of the cake.
• Spread the whipped cream over the chilled cake and decorate with remaining chopped strawberries. Enjoy!

Nutrition

Calories: 376kcal

Keyword Strawberry Tres Leches Cake

Tried this recipe?Let us know how it was!