Strawberry Tres Leches Cake

There is nothing quite like the magic of a classic cake soaked in creamy, dreamy milk mixture topped with fresh, juicy strawberries and fluffy whipped cream. This Strawberry Tres Leches Cake Recipe transforms the beloved traditional tres leches into an enchanting, fruity celebration that everyone will adore. Imagine a light, tender cake that drinks in a luscious blend of evaporated milk, sweetened condensed milk, and half and half, then gets crowned with ripe strawberries and clouds of whipped cream—each bite is a blissful balance of sweet freshness and creamy indulgence. It’s perfect for any occasion when you want to impress with minimal fuss but maximum delight.

Ingredients You’ll Need

Each ingredient in this recipe plays a key role in building the perfect texture and flavor. These simple, but essential components work together to create a cake that is moist, flavorful, and beautifully balanced in sweetness and richness.

• Cake flour: Provides a lighter, tender crumb compared to all-purpose flour, making the cake soft and airy.
• Baking powder: Ensures the cake rises evenly for that perfect fluffy texture.
• Kosher salt: Enhances all the sweet flavors and balances richness.
• Unsalted butter: Adds richness and moisture while allowing control over seasoning.
• Sugar: Sweetens and helps create a delicate crumb structure.
• Large eggs: Bind everything together and add extra stability and richness.
• Vanilla extract: Infuses a warm, inviting aroma and depth of flavor.
• Evaporated milk: Adds creaminess without weighing down the cake.
• Sweetened condensed milk: Brings intense sweetness and velvety body to the glaze.
• Half and half: Lightens the glaze to create a perfect soaking liquid.
• Chopped or sliced strawberries: Add a burst of fresh fruity brightness and lovely color contrast.
• Heavy cream: Whipped into fluffiness for an airy, luscious topping.
• Powdered sugar: Sweetens the whipped cream gently for balance without overpowering.
• Additional strawberries: For decorating and making the presentation irresistible.

How to Make Strawberry Tres Leches Cake Recipe

Step 1: Prepare and Bake the Cake

Begin by preheating your oven to 350 degrees F and greasing and flouring a 13″ x 9″ pan. The tender cake starts with cake flour, baking powder, and salt whisked together to ensure even leavening and seasoning. When you beat the butter until fluffy and gradually add the sugar, you’re creating a structure that traps air resulting in a light crumb. Adding eggs one at a time makes sure every bit is thoroughly incorporated. Mix in the vanilla for that warm note, then gently fold in the flour mixture in thirds. Pour the batter into your pan, remembering it will be quite thin, and bake until beautifully golden and cooked through—around 18 to 25 minutes.

Step 2: Let the Cake Cool and Poke

Once out of the oven, cool the cake on a rack for about 30 minutes. Then comes an essential step: poking holes all over the surface using a fork or skewer. This process allows the tres leches glaze to seep deep inside, infusing every crumb with creamy sweetness and leaving no dry spots behind. Be thorough and gentle so you don’t tear the cake but create plenty of channels for soaking.

Step 3: Make and Apply the Tres Leches Glaze

Whisk evaporated milk, sweetened condensed milk, and half and half together until smooth and pourable. Slowly drizzle this heavenly glaze evenly over the entire surface of the cooled cake. Cover it tightly and pop it in the refrigerator overnight. This waiting time is where the magic happens—the cake eagerly absorbs all that milky goodness, becoming moist, tender, and decadent.

Step 4: Add Fresh Strawberries and Whipped Cream Topping

The next day, your cake has taken on incredible moistness. Now it’s time to layer on the fruits and cream that make this dessert unforgettable. Scatter chopped or sliced strawberries generously over the soaked cake. Whip heavy cream with powdered sugar until stiff peaks form, giving you clouds of airy sweetness. Spread or pipe this whipped topping over the strawberries, then garnish with whole or sliced strawberries for that stunning finish.

How to Serve Strawberry Tres Leches Cake Recipe

Garnishes

The freshest strawberries are the star garnish here, but don’t hesitate to sprinkle some toasted coconut flakes, mint leaves, or a light dusting of cinnamon to add an extra layer of texture and aroma. These additions make every bite visually appealing and even more flavorful.

Side Dishes

This cake pairs wonderfully with a simple cup of freshly brewed coffee or a herbal tea with citrus notes. For a more indulgent celebration, try serving alongside a scoop of vanilla or strawberry ice cream to complement the cool creaminess of the cake.

Creative Ways to Present

If you’re aiming to wow your guests, serve individual portions in clear glasses or jars with layers of cake, glaze, strawberries, and whipped cream. This personalized approach highlights the luscious textures and colors perfectly. Alternatively, dust the top lightly with edible rose petals or drizzle a bit of strawberry syrup over the whipped cream for extra flair.

Make Ahead and Storage

Storing Leftovers

If you have any leftovers (which, let’s be honest, is rare), store them tightly covered in the refrigerator. Properly chilled, the cake will maintain its moistness and the whipped cream topping stays fresh for up to three days. For the cleanest slices, refrigerate at least one hour before cutting.

Freezing

Though this cake tastes best fresh, you can freeze it if needed. Wrap individual slices tightly in plastic wrap and place in an airtight container. Thaw overnight in the refrigerator before serving, but note the whipped cream topping might lose some texture.

Reheating

Since tres leches cake shines when served cold, there’s no need for reheating. Simply remove from fridge and allow it to sit at room temperature for 10 to 15 minutes if you prefer a slightly less chilled bite.

FAQs

Can I use all-purpose flour instead of cake flour?

You can substitute all-purpose flour, but the texture will be denser and less tender. To mimic cake flour, try replacing 2 tablespoons of flour per cup with cornstarch.

How long should I refrigerate the cake after soaking?

Refrigerating your cake overnight is ideal to let the milk mixture soak fully into the cake, ensuring every bite is moist and flavorful.

Can I use frozen strawberries for this recipe?

Fresh strawberries are best for texture and flavor. Frozen berries can be watery and dilute the topping, but if you must use frozen, drain them well and pat dry before topping.

Is it necessary to poke holes in the cake before pouring the glaze?

Absolutely! The holes allow the milk mixture to penetrate deep into the cake instead of just sitting on top, which is key to an authentic tres leches experience.

How sweet is this cake? Can I adjust the sweetness?

This cake has a rich, creamy sweetness balanced by fresh strawberries and lightly sweetened whipped cream. If you prefer, you can reduce the sugar in the whipped topping or adjust the strawberry garnish to balance the overall sweetness to your taste.

Final Thoughts

There is something truly special about sharing a slice of this Strawberry Tres Leches Cake Recipe with friends and family. Its moist, dreamy texture combined with the fresh strawberry brightness and fluffy whipped topping creates a dessert experience that feels both nostalgic and fresh. I can’t wait for you to try making it yourself—it’s one of those cakes that turns any day into a celebration with each luscious bite.

Strawberry Tres Leches Cake Recipe

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This delightful Strawberry Tres Leches Cake is a moist and tender sponge cake soaked in a luscious blend of three milks—evaporated milk, sweetened condensed milk, and half and half—then topped with fresh strawberries and lightly sweetened whipped cream. Perfect for make-ahead dessert lovers, it requires an overnight chill to absorb the milky glaze fully and develop its signature rich flavor and texture.

• Author: Paula
• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Total Time: 8 hours 40 minutes (including overnight refrigeration)
• Yield: 12 servings
• Category: Dessert
• Method: Baking
• Cuisine: Latin American

Ingredients

For the Cake:

• 6 3/4 ounces cake flour (about 1 1/2 cups + 1 tablespoon)
• 1 teaspoon baking powder
• 1/2 teaspoon kosher salt
• 1/2 cup unsalted butter (1 stick), room temperature
• 8 ounces sugar (1 cup)
• 5 large eggs, room temperature
• 1 1/2 teaspoons vanilla extract

For the Glaze:

• 1 12-ounce can evaporated milk
• 1 14-ounce can sweetened condensed milk
• 1 cup half and half

For the Topping:

• 2 cups chopped or sliced strawberries
• 2 cups heavy cream
• 1/4 cup powdered sugar
• Additional strawberries for garnish

Instructions

1. Prepare the Pan and Oven: Preheat the oven to 350°F (175°C). Lightly grease and flour a 13″ x 9″ baking pan and set it aside to ensure the cake doesn’t stick after baking.
2. Mix Dry Ingredients: In a medium bowl, whisk together the cake flour, baking powder, and kosher salt, then set aside for later use.
3. Cream Butter and Sugar: Using a stand mixer fitted with the paddle attachment, beat the room temperature butter on medium speed until fluffy, about 1 minute. Reduce speed to low and gradually add sugar over about a minute, scraping down the sides of the bowl as necessary to combine thoroughly.
4. Add Eggs and Vanilla: Add eggs one at a time to the mixture, beating well after each addition until fully incorporated. Then mix in the vanilla extract until combined.
5. Incorporate Dry Ingredients: Add the flour mixture to the wet ingredients in three additions, mixing just until combined each time. Be sure to scrape down the bowl as needed, but avoid overmixing to keep the batter light.
6. Transfer and Bake: Pour the batter into the prepared pan and spread evenly. Note that the batter layer will be thin. Bake for 18 to 25 minutes until lightly golden and a thermometer inserted into the center reads 200°F (93°C). The cake typically bakes in about 18-20 minutes.
7. Cool and Poke Holes: Place the cake on a wire rack and let it cool for 30 minutes. Then, thoroughly poke the top all over with a skewer or fork to allow the glaze to penetrate well.
8. Cool Completely: Allow the cake to cool fully to room temperature before glazing.
9. Make the Milk Glaze: In a liquid measuring cup, whisk together the evaporated milk, sweetened condensed milk, and half and half until combined. Slowly pour the mixture evenly over the entire cake, allowing it to soak through the holes you poked earlier.
10. Refrigerate Overnight: Cover the cake and refrigerate overnight. This resting period lets the cake absorb the glaze fully, resulting in a moist, tender texture.
11. Add Strawberries and Whipped Cream: The next day, arrange the chopped or sliced strawberries evenly over the soaked cake.
12. Prepare Whipped Cream: In a mixing bowl, combine the heavy cream, powdered sugar, and vanilla extract. Using a whisk attachment or electric mixer, beat the mixture to stiff peaks.
13. Top and Chill: Spread or pipe the whipped cream over the strawberries. Chill the cake in the refrigerator until ready to serve. Garnish with additional whole or sliced strawberries as desired for a beautiful presentation.

Notes

• Store the cake covered in the refrigerator. When thoroughly chilled, the cake cuts into clean squares. If you cut it sooner, the whipped cream may be softer.
• If you choose to bake the cake in a 10″ round pan instead of the 13″ x 9″ pan, expect a slightly longer baking time by a few minutes.
• The original recipe provides weight measurements which are more precise if you have a kitchen scale, but approximate volume measurements are also provided here for convenience.
• The whipped cream is lightly sweetened since the dessert itself is quite sweet. Adjust the powdered sugar to your taste if you prefer a sweeter topping.