I still remember the first time I tasted a proper tres leches cake at a neighbor’s potluck; it was served on a flimsy paper plate that could barely hold the weight of the soaked sponge. It felt like magic—how a cake could be so impossibly wet yet hold its shape, offering a burst of sweet cream with every bite. This strawberry version takes that fond memory and paints it pink, adding a fruity brightness that reminds me of picking fresh berries in early June.
This Strawberry Tres Leches Cake is a joyful twist on the classic “three milk” dessert. By starting with a reliable strawberry cake mix and soaking it in a rich trio of milks, you get a dessert that is tender, beautifully rosy, and simple enough for a Tuesday afternoon baking session. It is the perfect cool treat for warm days when you need a little comfort from the kitchen.
A Pink Twist on a Classic Favorite
There is something undeniably special about a cake that gets better the longer it sits in the fridge. This recipe captures the heart of traditional milk cakes but simplifies the process without losing that homemade charm.
- Moist and Tender: The soak ensures every crumb is infused with creamy sweetness.
- Vintage Simplicity: Using a cake mix base allows you to focus on the homemade whipped topping and the perfect soak.
- Make-Ahead Friendly: It actually tastes better after resting overnight, making it perfect for Sunday dinners.
Strawberry Tres Leches Cake
- Total Time: 5 hours 45 mins
- Yield: 12 servings
- Diet: Vegetarian
Description
This luscious Strawberry Tres Leches Cake elevates a simple strawberry cake mix into a decadent, milk-soaked masterpiece. Perfect for make-ahead entertaining, this dessert features a rich three-milk soak and a cloud of fresh vanilla whipped cream.
Ingredients
- 1 box strawberry cake mix (plus eggs, oil, and water as required by package)
- 1 can (14 oz) sweetened condensed milk
- 1 can (12 oz) evaporated milk
- 1 cup half-and-half
- 2 cups heavy whipping cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 pint fresh strawberries, chopped
Instructions
- Bake the strawberry cake mix in a greased and floured 9×13 inch pan according to the package directions.
- In a medium bowl, whisk together the sweetened condensed milk, evaporated milk, and half-and-half until well combined.
- While the cake is still warm, use the handle of a wooden spoon or a chopstick to poke holes all over the surface of the cake.
- Slowly pour the milk mixture over the entire cake, allowing it to soak into the holes.
- Let the cake cool to room temperature, then cover and refrigerate for at least 4 hours or overnight.
- In a chilled mixing bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract on high speed until billowy peaks form.
- Spread the whipped cream over the chilled cake and garnish with fresh chopped strawberries before slicing and serving.
Notes
To ensure the best texture, allow the cake to soak in the refrigerator for the full overnight duration; this allows the crumb to fully absorb the cream without becoming mushy. If you want a more intense berry flavor, try crushing a few freeze-dried strawberries into the whipped cream topping for a vibrant pink finish.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Notes from the Pantry
To make this cake, we rely on a few humble staples you likely already have in your cupboard. The magic lies in how these simple ingredients come together to create something luxurious.
- Strawberry Cake Mix: I use a standard box mix for ease and consistency. It provides that nostalgic pink color and reliable structure we need to hold up to the milk.
- The Three Milks: You will need sweetened condensed milk, evaporated milk, and half-and-half. This trio creates the signature rich soaking liquid.
- Heavy Whipping Cream: Please whip your own cream if you can. The flavor of fresh cream whipped with vanilla extract and powdered sugar is far superior to store-bought tubs.
- Strawberries: We use fresh ones for garnish and crushed freeze-dried strawberries if you want an extra punch of flavor without adding moisture.
How to Make It
Step 1: Bake the Base
Start by preparing your strawberry cake according to the package directions. Grease and flour a 9×13 inch pan—just like Grandma always did—to ensure nothing sticks. Bake until a toothpick comes out clean, then remove it from the oven.
Step 2: Mix the Milks
While the cake is baking, whisk together the sweetened condensed milk, evaporated milk, and half-and-half in a medium bowl or large measuring cup. This mixture is the heart of the “tres leches.”
Step 3: Poke and Pour
While the cake is still warm (but not piping hot), take a chopstick, a fork, or the handle of a wooden spoon and poke holes all over the surface. Slowly pour the milk mixture over the cake. It might look like too much liquid at first, but have faith—the cake will drink it all up. Let it cool completely, then cover and refrigerate overnight.
Step 4: Whip the Topping
When you are ready to serve, combine the heavy cream, powdered sugar, and vanilla extract in a chilled bowl. Whip on high speed for 1-2 minutes until soft, billowy peaks form. Spread this glorious cloud over the cold cake and top with chopped fresh strawberries.
Secrets from the Recipe Box
Over the years, I have learned that patience is the most important ingredient in a tres leches cake. Rushing the soak will result in a cake that is dry in the middle and soggy on the bottom.
- The Poke Method: I prefer using the handle of a wooden spoon to poke holes. The larger openings allow the thickened condensed milk to seep deep into the sponge rather than just sitting on top.
- Chill Time: Let the cake sit in the refrigerator for at least 4 hours, though overnight is truly best. This gives the flavors time to marry and the texture to stabilize.
- Room Temperature: While the cake needs to be stored in the fridge, letting the slice sit on the counter for 10 minutes before eating brings out the vanilla notes.
If you enjoy baking simple, heritage-style desserts, browse the Cake Half recipe collection for more inspiration.
Make It Your Own
Recipes are meant to be living things, adapted to what you have on hand or what your family loves. Here are a few ways to twist this classic.
- Extra Strawberry: Swap the half-and-half for strawberry milk in the soaking liquid for a double-dose of berry flavor.
- Jam Layer: Spread a thin layer of strawberry jam over the soaked cake before adding the whipped cream for a hidden pocket of fruitiness.
- Different Inspirations: While I love this specific ratio for stability, you might find other versions like the strawberry tres leches on AllRecipes interesting to compare; they sometimes use different milk blends.
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At the Table
This cake is a showstopper all on its own, so you don’t need much to dress it up. I love serving it on my grandmother’s floral china plates, which seem to match the pink hue perfectly. It pairs beautifully with a hot cup of black coffee to cut through the sweetness, or a cold glass of milk for the little ones.
Because of the dairy content, this cake must be kept cold. I recommend slicing it while it is chilled and adding the fresh berries right at the last moment so they don’t weep into the whipped cream. If you have questions about serving sizes for a party, feel free to contact us.
A Final Slice
There is a quiet joy in pulling a cold, soaked cake from the refrigerator and seeing that it has become something entirely new overnight. This Strawberry Tres Leches Cake is more than just dessert; it is a celebration of patience and simple ingredients coming together. I hope it finds a place in your recipe box and becomes a requested favorite for birthdays and summer gatherings alike.
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