Creamy Strawberry Tres Leches Cake Recipe

Name: Creamy Strawberry Tres Leches Cake Recipe
Prep time: 30 min
Cook time: 25 min
Total time: PT-491837H22M11S
Cuisine: Latin American
Ingredients: baking spray; 1 1/2 cups all purpose flour; 2 teaspoons baking powder; 1 teaspoon kosher salt; 3 large eggs, at room temperature; 1 cup granulated sugar; 1 tablespoon pure vanilla extract; 1/2 cup whole milk, at room temperature; 1 pound strawberries, hulled and quartered; 1/4 cup granulated sugar; 1 (12-ounce) can evaporated milk; 1 (14-ounce) can sweetened condensed milk; 1/2 cup heavy whipping cream; whipped topping to taste; fresh strawberry slices for garnish

BY azeddine massafi January 13, 2026

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Experience the epitome of summertime indulgence with this Strawberry Tres Leches Cake, a vibrant twist on the classic Latin American dessert. This recipe transforms a traditional sponge into a luscious, berry-infused masterpiece by soaking a light, airy cake in a custom blend of three milks enriched with fresh strawberry puree. The result is a dessert that is incredibly moist, deeply flavorful, and perfectly balanced by a cloud-like whipped topping. Whether you are hosting a backyard barbecue or celebrating a special occasion, this cake offers a refreshing and sophisticated sweetness that captures the essence of fresh strawberries in every bite.

Table of Contents

Ingredients for the Perfect Berry Sponge

To ensure your cake has the ideal structure to absorb the strawberry milk without becoming overly dense, we utilize a combination of pantry staples and fresh produce. Please ensure your refrigerated items are at the correct temperature for the best emulsion.

For the Cake Base

Baking spray for the pan
1 1/2 cups all purpose flour
2 teaspoons baking powder
1 teaspoon kosher salt
3 large eggs, at room temperature
1 cup granulated sugar
1 tablespoon pure vanilla extract
1/2 cup whole milk, at room temperature

For the Infused Strawberry Milk

1 pound strawberries, hulled and quartered (plus extra sliced strawberries for garnish)
1/4 cup granulated sugar
1 (12 ounce) can evaporated milk
1 (14 ounce) can sweetened condensed milk
1/2 cup heavy whipping cream

For the Finishing Touches

Whipped topping to taste
Fresh strawberry slices for decoration

Detailed Step-by-Step Instructions

Prepare your workspace by preheating your oven to 350 degrees Fahrenheit. Lightly coat a 13- by 9-inch baking dish with baking spray and set it aside.
In a medium mixing bowl, whisk together the all purpose flour, baking powder, and kosher salt until thoroughly combined.
Using a stand mixer fitted with the paddle attachment, combine the eggs, granulated sugar, and pure vanilla extract. Beat on medium speed for approximately 10 minutes, or until the mixture is light, fluffy, and has nearly doubled in volume.
Reduce the mixer speed to low. Add half of the dry flour mixture, beating until just incorporated. Slowly pour in the whole milk in a steady stream, followed by the remaining flour mixture. Mix until just combined to avoid overworking the gluten.
Pour the batter into the prepared baking dish and bake in the preheated oven for 25 to 30 minutes. The cake is done when it is golden brown and a wooden skewer inserted into the center comes out clean.
Remove the cake from the oven and let it cool in the pan on a wire rack for 20 minutes.
While the cake cools, prepare the strawberry milk. Toss the quartered strawberries and 1/4 cup sugar in a small bowl. Let them macerate at room temperature for 10 minutes, stirring occasionally to draw out the juices.
Transfer the sugared strawberries to a blender and process until completely smooth, which takes about 30 seconds. Pass the puree through a fine mesh sieve into a bowl, discarding the pulp and seeds.
In a large bowl, whisk together 1 cup of the strained strawberry puree, the evaporated milk, the sweetened condensed milk, and the heavy whipping cream until fully integrated.
Use a wooden skewer or the tines of a fork to poke holes across the entire surface of the cooled cake. Slowly pour the strawberry milk mixture over the cake, ensuring even coverage.
Cover the dish tightly with plastic wrap and refrigerate for at least 4 hours, though 12 hours is recommended for maximum absorption.
Before serving, spread a generous layer of whipped topping over the cake and garnish with fresh sliced strawberries.

Masterful Step-by-Step Details and Kitchen Science

Creating a successful Strawberry Tres Leches Cake requires an understanding of the relationship between the cake’s crumb and the liquid soak. Unlike a standard birthday cake, which is meant to stay dry and fluffy, a tres leches base must be robust enough to hold liquid without disintegrating into mush. By beating the eggs and sugar for a full 10 minutes, you are creating a stable foam. This aeration is critical; those tiny air bubbles provide the “pockets” that will later hold the strawberry milk.

When you begin the mixing process, the transition from the egg foam to the final batter should be handled with care. Adding the flour in two stages prevents the foam from collapsing. The inclusion of whole milk at room temperature ensures that the fats incorporate smoothly without shocking the egg proteins. Once the cake enters the 350 degree Fahrenheit oven, the baking powder reacts with the heat to provide lift, while the protein in the eggs sets the structure.

The maceration of the strawberries is another vital scientific step. By tossing the fruit in sugar, you are utilizing osmosis to draw out the natural juices and concentrate the flavor. When you blend and strain this mixture, you are left with a vibrant, liquid essence of strawberry. Whisking this into the trio of milks—evaporated for richness, condensed for sweetness and body, and heavy cream for a velvety mouthfeel—creates a soaking liquid that is far superior to plain milk.

The “poking” stage is where the magic happens. Do not be afraid to poke many holes; the more paths the liquid has, the more evenly the cake will hydrate. When you pour the milk over the sponge, it may look like too much liquid at first. However, during the 4 to 12-hour chilling period, the starches in the flour will slowly absorb the moisture, resulting in a texture that is reminiscent of a rich custard but still clearly a cake.

Strategies for Achieving the Ultimate Creamy Consistency

To ensure your cake turns out perfectly every time, pay close attention to the temperature of your ingredients. Using room temperature eggs and milk is not just a suggestion; it allows the proteins to stretch more easily during the beating process, leading to a higher rise. A cold egg will not trap as much air, resulting in a flatter, denser cake that cannot absorb the strawberry milk as effectively.

Another secret to a great tres leches is the “slow pour.” When adding the milk mixture to the poked cake, do it in stages. Pour a third of the liquid, wait two minutes for it to sink in, and then repeat. This prevents the liquid from simply pooling at the edges of the pan and ensures the center of the cake is just as moist as the corners.

If you find that your cake is not absorbing the liquid as quickly as you would like, you can gently use the back of a spoon to press the liquid into the holes. Also, ensure you are using a glass or ceramic baking dish. Metal pans conduct heat differently and can sometimes cause the edges to over-bake and become too crusty to absorb the milk properly.

Creative Modifications and Flavor Substitutions

While the fresh strawberry version is a perennial favorite, you can adapt this recipe to suit different tastes or seasonal availability. If strawberries are not at their peak, you can substitute them with raspberries or blackberries for a different berry profile. The process remains the same: macerate, blend, strain, and whisk into the milk.

For those who prefer a deeper flavor profile, a teaspoon of almond extract added to the cake batter provides a wonderful “cherry-like” backnote that complements the strawberries beautifully. If you want to reduce the sweetness slightly, you can substitute the whipped topping with a homemade whipped cream made from heavy cream and a small amount of powdered sugar, which offers a cleaner finish on the palate.

For a dairy-free alternative, though it will change the traditional profile significantly, you can experiment with coconut milk, sweetened condensed coconut milk, and evaporated oat milk. While the texture will differ, the strawberry puree will still provide that signature fruity punch.

Ideal Accompaniments and Serving Suggestions

This cake is a star on its own, but the right presentation and pairings can elevate the dining experience. Serve each slice chilled, directly from the refrigerator. The cold temperature enhances the refreshing quality of the strawberry milk. To plate like a professional, place a slice in the center of a shallow bowl rather than a flat plate; this allows any extra strawberry milk to pool around the base, creating a beautiful “sauce” effect.

In terms of beverage pairings, a crisp, cold glass of milk is the classic choice. For adults, a sparkling Rose or a sweet Moscato d’Asti complements the berry notes and the creaminess of the dessert. If you are serving this at a brunch, a strong cup of black coffee provides a bitter contrast that cuts through the rich sweetness of the condensed milk.

For an extra touch of elegance, garnish the top with a few mint leaves. The green pop against the red strawberries makes the dish visually stunning and adds a subtle aromatic freshness that pairs well with the fruit.

Deep-Dive Culinary Questions

Why does my tres leches cake sometimes turn out soggy instead of creamy?

Sogginess usually occurs if the cake base is too thin or if the eggs were not beaten long enough to create a sturdy structure. If the cake lacks enough air pockets, the milk sits in the gaps rather than being absorbed into the crumb itself. Ensure you beat the egg and sugar mixture for the full 10 minutes to create a sponge that can hold the weight of the three milks.

Can I use frozen strawberries for the strawberry milk mixture?

Yes, you can use frozen strawberries if fresh ones are not available. Thaw them completely first and ensure you include any liquid that accumulates during the thawing process in your blender. Note that frozen berries may be slightly more acidic, so you might need to taste your puree and add an extra teaspoon of sugar if necessary to balance the flavor.

How long can I store this cake in the refrigerator?

The Strawberry Tres Leches Cake is best enjoyed within 2 days of making it, as the strawberries will eventually begin to release more moisture and the whipped topping may lose its stability. However, it will remain safe to eat for up to 4 days if kept tightly covered. The flavors actually deepen after the first 24 hours, making it an excellent make-ahead dessert.

Do I really need to strain the strawberry puree through a mesh sieve?

While it might seem like an extra step, straining is crucial for the texture. Strawberry seeds and pulp can create a gritty or “chunky” mouthfeel in the milk soak, which detracts from the smooth, velvety consistency that defines a great tres leches. Straining ensures that the strawberry flavor is fully integrated into the liquid without affecting the elegance of the cake’s crumb.

The Final Word on This Berry Delight

This Strawberry Tres Leches Cake is more than just a dessert; it is a celebration of texture and bright, fruit-forward flavors. By taking the time to properly aerate your sponge and creating a bespoke strawberry-infused milk, you are crafting a treat that far surpasses store-bought alternatives. It is a dish that invites lingering at the table, savoring the cool, creamy layers and the nostalgic taste of fresh summer berries. Simple to prepare yet impressively sophisticated, it is sure to become a requested favorite in your culinary repertoire.

Nutrition Overview

Nutrient	Amount Per Serving
Calories	398
Total Fat	12 grams
Saturated Fat	7 grams
Cholesterol	85 milligrams
Sodium	310 milligrams
Total Carbohydrates	64 grams
Dietary Fiber	1 gram
Sugars	48 grams
Protein	10 grams

Nutritional Disclaimer

Nutritional values are estimates based on standard ingredient measurements. Actual nutritional content may vary depending on specific brands used and individual preparation methods. For precise dietary planning, please consult a certified nutrition professional.