The Best Strawberry Tres Leches Cake (So Moist & Creamy!)

Welcome to my kitchen! Today, I’m sharing my strawberry tres leches cake, a dessert that’s always a hit at family gatherings and summer parties. I first tried tres leches cake at my friend’s Mexican restaurant years ago, and I was instantly hooked by that incredible soaked, melt-in-your-mouth texture. When I started experimenting with adding fresh strawberries, it took this classic dessert to a whole new level of deliciousness. This recipe is perfect for anyone who loves easy strawberry tres leches cake and wants something impressive yet surprisingly simple to make.

The combination of sweet milk-soaked cake and juicy strawberries creates a refreshing dessert that everyone asks for seconds of. Whether you’re new to making tres leches cake with strawberries or you’re a seasoned baker, this recipe will guide you through every step. Let’s dive in and see why this strawberry tres leches cake is a must-try for your next celebration!

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Quick Recipe Facts

Prep Time: 20 minutes
Cook Time: 30 minutes
Soaking & Chilling Time: 4 hours (or overnight)
Total Time: 4 hours 50 minutes
Servings: 12-15 pieces
Difficulty: Easy
Calories: ~280 per serving

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Ingredients

For this strawberry tres leches cake, you’ll need the following ingredients. The cake itself is light and airy, which helps it absorb the three-milk mixture perfectly. Fresh strawberries add natural sweetness and a pop of color that makes this moist tres leches cake with strawberries absolutely stunning.

For the Cake:

• 1 ½ cups all-purpose flour
• 1 ½ teaspoons baking powder
• ½ teaspoon salt
• 5 large eggs, separated (room temperature works best)
• 1 cup granulated sugar, divided
• ⅓ cup whole milk
• 1 teaspoon vanilla extract

For the Tres Leches Mixture:

• 1 can (12 oz) evaporated milk
• 1 can (14 oz) sweetened condensed milk
• 1 cup heavy cream (or half-and-half for a lighter version)
• 1 teaspoon vanilla extract

For the Strawberry Topping:

• 2 cups fresh strawberries, hulled and sliced
• 2 tablespoons sugar (optional, depending on sweetness of berries)
• 1 teaspoon lemon juice

For the Whipped Cream Topping:

• 2 cups heavy whipping cream, cold
• 3 tablespoons powdered sugar
• 1 teaspoon vanilla extract

Substitution tips: You can swap regular milk for almond milk in the cake batter for a slightly nutty flavor. If you want to make a healthier strawberry tres leches cake, use coconut sugar instead of granulated sugar, though it will give a deeper caramel color.

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Instructions

• Step 1: Prepare the Cake Batter
  • Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan with butter or non-stick spray, then dust lightly with flour. This ensures your cake releases easily after baking.
  • In a medium bowl, whisk together the flour, baking powder, and salt. Set this aside – you’ll need it in a moment.
• Step 2: Beat the Egg Whites
  • In a large mixing bowl, beat the egg whites on high speed until soft peaks form. Gradually add ½ cup of sugar while continuing to beat until stiff, glossy peaks form. This step is crucial for getting that light, airy texture in your homemade strawberry tres leches cake. Set the egg white mixture aside.
• Step 3: Mix the Egg Yolks
  • In another bowl, beat the egg yolks with the remaining ½ cup sugar on medium-high speed for about 2-3 minutes until the mixture is pale yellow and fluffy. Add the milk and vanilla extract, mixing until well combined.
• Step 4: Combine Everything
  • Gently fold the flour mixture into the egg yolk mixture using a spatula. Don’t overmix – just fold until you don’t see any dry flour streaks. Then, carefully fold in the beaten egg whites in three additions. Use a gentle folding motion to keep all that air you worked so hard to whip in. For a soft strawberry tres leches cake, patience is key here!
• Step 5: Bake
  • Pour the batter into your prepared pan and smooth the top with a spatula. Bake for 28-32 minutes, or until the cake is golden and a toothpick inserted in the center comes out clean. The top should spring back lightly when touched.
  • Let the cake cool in the pan for about 15 minutes, then poke holes all over the surface using a fork or wooden skewer. Make them deep and close together – this helps the milk mixture soak in evenly.
• Step 6: Prepare the Tres Leches Mixture
  • While the cake is cooling, whisk together the evaporated milk, sweetened condensed milk, heavy cream, and vanilla extract in a bowl or large measuring cup. This is the magic mixture that transforms your cake into a moist tres leches cake with strawberries.
• Step 7: Soak the Cake
  • Slowly pour the tres leches mixture over the entire cake, making sure to cover every inch. It might seem like a lot of liquid – that’s normal! The cake will absorb it gradually. Cover the pan with plastic wrap and refrigerate for at least 4 hours, but overnight is even better. This chilling time is essential for the best texture.
• Step 8: Prepare the Strawberries
  • About 30 minutes before serving, toss the sliced strawberries with sugar and lemon juice. Let them sit at room temperature to release their juices. This creates a beautiful strawberry syrup that adds even more flavor.
• Step 9: Make the Whipped Cream
  • In a cold mixing bowl, beat the heavy cream, powdered sugar, and vanilla on medium-high speed until stiff peaks form. Don’t overbeat, or you’ll end up with butter!
• Step 10: Assemble and Serve
  • Spread the whipped cream evenly over the chilled cake. Arrange the strawberries on top, letting some of that sweet strawberry juice drizzle over the cream. Your strawberry tres leches dessert is ready to serve!

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Pro Tips

Tip 1: Don’t skip the egg separation step. Beating the egg whites separately creates that signature spongy texture that absorbs the milk mixture perfectly.

Tip 2: Use room temperature eggs – they whip up with more volume and create a fluffier best strawberry tres leches cake.

Tip 3: Make sure your cake is completely cooled before pouring the milk mixture. A warm cake won’t absorb the liquid as evenly.

Tip 4: For the prettiest presentation, save a few whole strawberries to garnish the top. You can even add fresh mint leaves for a pop of color.

Tip 5: If you want to make this tres leches cake with fresh strawberries extra special, drizzle some strawberry sauce between the cake and whipped cream layers.

Tip 6: Grease your pan thoroughly and consider lining it with parchment paper – trust me, it makes cleanup so much easier!

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Serving Suggestions

This strawberry milk cake is best served chilled, straight from the refrigerator. Each slice should be creamy, moist, and bursting with strawberry flavor. Here are some ideas to make it even more special:

• Serve alongside fresh coffee or cold milk for an afternoon treat
• Add a drizzle of dulce de leche or caramel sauce for extra sweetness
• Pair with vanilla ice cream for an indulgent dessert experience
• Garnish with toasted coconut flakes or slivered almonds for texture
• Serve at birthday parties, potlucks, or Cinco de Mayo celebrations

The contrast between the cold, creamy cake and a hot beverage is absolutely delightful. These serving ideas elevate your tres leches cake strawberry topping experience and make every bite memorable.

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Storage & Reheating

Store your leftover strawberry tres leches cake covered in the refrigerator for up to 3 days. The cake actually gets better as it sits because the flavors meld together beautifully. Always keep it refrigerated since it contains dairy products.

To maintain the best texture, cover the pan tightly with plastic wrap or transfer individual slices to airtight containers. The whipped cream topping may deflate slightly after a day, but the cake underneath stays wonderfully moist.

This dessert doesn’t freeze well once assembled due to the whipped cream and fresh strawberries, but you can freeze the unfrosted, soaked cake for up to 1 month. Thaw overnight in the refrigerator and add fresh toppings before serving.

Leftover strawberry soaked cake stays incredibly moist when stored properly – that’s the beauty of tres leches!

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Health & Nutrition Info

One generous slice of this strawberry tres leches cake recipe contains approximately 280 calories, depending on portion size. While it’s definitely an indulgent dessert, you can make some adjustments for a lighter version:

• Use low-fat evaporated milk and reduced-fat condensed milk to cut calories
• Substitute half-and-half for some of the heavy cream in the whipped topping
• Reduce the sugar in the cake batter by ¼ cup without significantly affecting texture
• Use fresh strawberries generously – they add natural sweetness and fiber
• Consider making mini portions in muffin tins for better portion control

This recipe can be adapted for dietary needs with some creativity. Use gluten-free flour for a gluten-free version, or try dairy-free milk alternatives (though coconut milk works best for maintaining that creamy texture).

For a healthier easy strawberry tres leches cake option, focus on the natural sweetness of ripe strawberries and reduce added sugars where possible. It’s still a treat, but you can enjoy it with fewer concerns!

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Conclusion

There you have it – a gorgeous, crowd-pleasing strawberry tres leches cake that’s easier to make than it looks! The combination of pillowy soft cake soaked in sweet cream and topped with fresh strawberries creates a dessert that’s truly unforgettable. Whether you’re celebrating a special occasion or just treating yourself to something wonderful, this how to make strawberry tres leches cake guide has you covered.

I love hearing from readers who try my recipes! Did you make this cake? How did it turn out? Leave a comment below and let me know if you added any creative twists. Don’t forget to rate this recipe – your feedback helps other bakers find the best recipes.

If you loved this dessert, check out my other Latin-inspired treats like Classic Flan, Dulce de Leche Brownies, and Churro Cheesecake Bars. They’re all just as delicious and perfect for your next gathering!

Try this strawberry tres leches cake and let me know how it turned out! Happy baking!

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FAQ

Can I freeze this recipe?
Yes, your strawberry tres leches cake can be frozen, but only before adding the whipped cream and strawberries. Wrap the soaked cake tightly in plastic wrap and aluminum foil, then freeze for up to 2 months. Thaw in the refrigerator overnight and add fresh toppings before serving.

What if I don’t have evaporated milk?
You can make a quick substitute by simmering 2½ cups of regular milk until it reduces to 1½ cups (about 12 ounces). Let it cool before mixing with the other milk ingredients. The texture will be very similar.

Can I make it ahead of time?
Absolutely! This tres leches cake with strawberries is perfect for making ahead. Bake and soak the cake up to 2 days before serving. Add the whipped cream and strawberries no more than 4 hours before serving to keep everything fresh and beautiful.

How can I adjust the sweetness?
If you find traditional tres leches too sweet, reduce the sugar in the cake batter to ¾ cup, or use unsweetened evaporated milk in the soaking mixture. You can also use less sweetened condensed milk and compensate with more regular cream.

Can I use frozen strawberries?
Fresh strawberries work best for topping, but if you need to use frozen, thaw them completely and drain excess liquid first. Frozen berries tend to be softer and release more juice, which can make the whipped cream watery.

Why is my cake dry instead of moist?
Make sure you’re poking enough holes in the cake – they should be close together and go almost to the bottom of the pan. Also, give the cake plenty of time to soak (at least 4 hours). The longer it sits, the more moist tres leches cake with strawberries you’ll get!

Can I use a different pan size?
A 9×13-inch pan is ideal, but you can use an 8×8 or 9×9 for a thicker cake. Just adjust baking time accordingly and use slightly less milk mixture. Round cake pans also work beautifully for a more elegant presentation.