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strawberry tres leches

Strawberry Tres Leches

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This Strawberry Tres Leches cake is light, spongy and absolutely delicious. Soaked in a sweet strawberry milk mixture, and infused with CBD oil, this easy Hispanic inspired recipe will become one of your favorites!


For the cake

  • 2 white cake box mix
  • 1 cup oil
  • 2 cups water
  • 6 eggs

For the milk mixture

  • 1 cup whole milk
  • 2 cups diced strawberries
  • 1 1/2 14 oz can sweetened condensed milk
  • 1 (12oz) can evaporated milk
  • 3 full droppers of KOI Naturals Strawberry Tincture, optional

For the Whipped Cream

  • 2 cups heavy whipping cream
  • 4 tbsp confectioners sugar, sifted
  • 1 tsp vanilla extract
  • Fresh strawberries, to serve


For the cake

  1. Preheat the oven to 350F. Grease and flour an 9×13×2 inch sheet pan.
  2. Follow the instructions on the cake mix box. Bake for 55 minutes or until a toothpick inserted in the center comes out clean.
  3. Once cooled, transfer to a cooling rack and using a cake leveler, remove the dome-like top of the cake to get a flat surface.
  4. Using a skewer, poke holes into the top of the cake. Set aside.

For the Milk mixture

  1. In a blender, combine the whole milk and strawberries. Blend until smooth.
  2. Add in the condensed milk and evaporated milk, and blend again.
  3. If using the CBD tincture, add 1 full dropper at a time. I used 3 full droppers!
  4. 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) before serving to allow the mixture to absorb completely.

For the whipped cream

  1. In the bowl of a stand mixer fitted with the whisk attachment, beat the heavy cream and confectioners sugar on medium-high speed until medium peaks form, about 3-4 minutes.
  2. Spread whipped cream on top, just before serving. Top with strawberries. Enjoy!
  • Prep Time: 15 minutes
  • Cook Time: 55 minutes
  • Category: dessert
  • Cuisine: Hispanic, CDB