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 topped with fresh whipped cream and sliced strawberries.
Servings 12 servings
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 9×13x2 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.