Strawberry Tres Leches Cake
Strawberry Tres Leches Cake is a light and spongy cake that is soaked in a sweet strawberry three milks mixture. This easy recipe uses cake mix for the sponge cake and is then topped with fresh whipped cream and sliced strawberries.
If you’re looking for a classic Tres Leches Cake made from scratch, check out my recipe – it’s a reader favorite!
Growing up in Venezuela, Tres Leches Cake was always the must-have cake at every party and family gathering. There’s truly no better way to celebrate than with a slice of three milks cake with meringue. This spongy cake is poked and soaked in three milks – condensed milk, whole milk and evaporated milk – hence the name Tres Leches. Now, this Strawberry Tres Leches is a little bit different but still delicious.
Strawberries get blended into the three milks mixture resulting in a sweet and delicious strawberry milk. For this recipe, I used a store-bought white cake mix to make it easier, however, you can use my original Tres Leches cake recipe if you’d like. Simply add the strawberry milk instead.
About this Recipe
- Taste: Sweet and delicious with a refreshing strawberry punch.
- Texture: Light, airy cake soaked in a rich three milks mixture.
- Effort: Easy! This recipe uses cake mix for the sponge cake making it perfect for beginner bakers.
- Time: Less than an hour of prep time, plus chilling.
Ingredients
This Strawberry Three Milks cake recipe uses boxed cake mix for convenience, but the star is definitely the three milks strawberry mixture that soaks into the cake, making it incredibly moist and flavorful.
- Cake mix: Provides a light and fluffy base for the cake. I used 2 boxes of white cake mix.
- Fresh strawberries: Adds a burst of sweetness and freshness.
- Sweetened condensed milk, evaporated milk, and whole milk: Combine to create the signature tres leches soaking mixture.
- Heavy whipping cream: to make a light and fluffy whipped cream topping.
- Vanilla and confectioners sugar: adds sweetness and depth to the whipped cream.
See recipe card for quantities of all ingredients.
Substitutions & Variations
- Gluten-free: Use a gluten-free cake mix and certified gluten-free whipped cream to make this recipe gluten-free.
- Meringue Topping: in Venezuela, Tres Leches Cakes are served with a meringue topping instead of whipped cream. If you want to give it a try, here’s my recipe.
- Fruits: Top with additional fresh fruits like blueberries.
How to make a Strawberry Tres Leches
This Strawberry Tres Leches cake is super easy to make because it uses boxed cake mix. If you’re home and don’t have boxed cake, double the recipe for my traditional tres leches cake!
- Prepare the Cake: Follow the instructions on your cake mix box. Typically, you’ll combine the cake mix with the oil, water, and eggs in a large bowl, mixing until just combined.
- Bake the Cake: Pour the batter into your prepared 9×13-inch pan and bake for 55 minutes, or until a toothpick inserted in the center comes out clean. Let it cool completely.
- Poke the Cake: Using a skewer, gently poke holes all over the top of the cooled cake. This allows the milk mixture to soak in evenly.
- Make the Strawberry Milk Mixture: In a blender, combine whole milk and strawberries, blending until smooth. Add condensed milk and evaporated milk, blend until combined and vibrant pink.
- Soak the Cake: Pour the milk mixture over the cake, one cup at a time, allowing the cake to absorb the liquid before adding more.
- Refrigerate: Cover the cake pan tightly with plastic wrap and refrigerate for at least 4 hours, but preferably overnight, to allow the cake to soak up all the delicious milk mixture.
- Whip Up the Cream: In the bowl of your stand mixer (or a large bowl with a hand mixer), beat the heavy whipping cream, powdered sugar, and vanilla extract on medium-high speed until stiff peaks form (3-4 minutes).
- Assemble & Serve: Just before serving, spread the whipped cream evenly over the chilled cake. Top with fresh strawberries and enjoy!
Tips & Tricks
- Level the cake for even soaking, use a cake leveler (or a serrated knife) to remove the dome-like top of the cooled cake, creating a flat surface. This is entirely optional.
- Ensure the cake is completely cool before adding the milk mixture to prevent the cake from becoming soggy.
- Use a skewer or chopsticks to gently poke holes all over the top of the cooled cake.
- Pour the milk mixture gradually over the entire cake, avoiding rapid pouring to prevent uneven saturation.
- Add the whipped cream topping just before serving to ensure it stays light and fluffy.
- Use an oven thermometer to accurately monitor the oven temperature. This ensures your Tres Leches Cake bakes perfectly.
Storage
- Store Strawberry Tres Leches Cake in the refrigerator, covered, for up to 3 days.
- Make Ahead Instructions: Prep Strawberry Tres Leches Cake a day or two in advance. You can make it the night before to allow the cake plenty of time to absorb the strawberry milk mixture, and it will also taste even better!
- Freezing Instructions: The cooled sponge cake can be frozen for up to 3 months tightly wrapped in plastic and stored in a freezer bag. Thaw overnight in the refrigerator before adding the strawberry milk.
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Strawberry Tres Leches Cake
- Total Time: 1 hour 10 minutes
- Yield: 12 servings
Description
Strawberry Tres Leches Cake is a light and spongy cake that is soaked in a sweet strawberry three milks mixture. This easy recipe uses cake mix for the sponge cake and is topped with fresh whipped cream and sliced strawberries.
Ingredients
For the Cake
- 2 boxes White Cake Mix, plus ingredients to make the cake. Typically:
- 1 cup oil
- 2 cups water
- 6 eggs
For the Strawberry Milk Mixture
- 1 cup whole milk
- 2 cups diced strawberries
- 1 1/2 (14 oz) can sweetened condensed milk
- 1 (12oz) can evaporated milk
For the Whipped Cream
- 2 cups heavy whipping cream
- 4 tbsp confectioners sugar, sifted
- 1 tsp vanilla extract
- Fresh strawberries, to serve
Instructions
For the Cake
- Preheat the oven to 350F. Grease and flour an 9×13×2 inch pan.
- Follow the instructions according to package directions. Bake for 55 minutes or until a toothpick inserted in the center comes out clean.
- Once cooled, using a skewer, poke holes into the top of the cake. Set aside.
For the Strawberry Milk Mixture
- In a blender, combine the whole milk and strawberries. Blend until smooth.
- Add in the condensed milk and evaporated milk, and blend again.
- Pour the milk mixture over the cake, one cup at a time, until it begins to soak. Refrigerate covered for at least 4 hours, but preferably overnight.
For the Whipped Cream
- In the bowl of a stand mixer fitted with the whisk attachment, beat the heavy cream, vanilla extract and confectioners sugar on medium-high speed until medium peaks form, about 3-4 minutes.
To Serve
- Spread whipped cream on top, just before serving. Top with strawberries. Enjoy!
Notes
- To make the sponge cake from scratch, follow my classic Tres Leches Cake recipe.
- Store Strawberry Tres Leches Cake in the refrigerator, covered, for up to 3 days.
- Make Ahead Instructions: Prep Strawberry Tres Leches Cake a day or two in advance. You can make it the night before to allow the cake plenty of time to absorb the strawberry milk mixture, and it will also taste even better!
- Freezing Instructions: The cooled sponge cake can be frozen for up to 3 months tightly wrapped in plastic and stored in a freezer bag. Thaw overnight in the refrigerator before adding the strawberry milk.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: dessert
- Cuisine: Hispanic
Can you use coconut oil for the white cake? Instead of vegetable oil? I think I’m going to make this cake this weekend! Thank you for your help! So excited!
Is there be a substitute for the whole milk? ( for the whole milk and strawberry mixture)
You can try using coconut milk, but I haven’t tried it myself!