Decadent Strawberry Tres Leches Cake: A Must-Try Dessert

Top it with fresh whipped cream, swirled with a homemade strawberry compote to elevate the fruity essence. Add a sprinkle of freeze-dried strawberries for a vibrant finish. Whether for a summertime dessert or a special occasion like a birthday, this cake is always a hit. It’s a personal favorite in my household, where its bright, delicious flavors never fail to impress.

Strawberry Milk

For me, strawberry milk is pure nostalgia. Growing up, those pink cartons at the cafeteria were a dream I couldn’t always have since my mom packed my lunch with Capri-Suns instead. But every now and then, I’d get a taste, and it was fantastic—rich, dreamy, and just the right amount of sweet. Now, as an adult, I see it as more than just a drink; it’s a love letter to simpler times.

When creating Strawberry Tres Leches Cake, the addition of strawberry milk brought back all those childhood memories. It’s more than just a component—it’s the heart of the desert. The flavor is good, and honestly, it makes the cake feel even more special. If you haven’t tried it, you’re missing out on something truly rarely experienced outside of those early carefree days.

How to Make a Strawberry Tres Leches Cake

Step 1: Preheat the Oven
Set your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with baking spray to prevent sticking.

Step 2: Whisk the Egg Whites
Using a stand or hand mixer, beat egg whites until they form stiff peaks. This will give the cake its airy texture.

Step 3: Prepare the Yolk Mixture
In a separate bowl, whisk together egg yolks and sugar until pale yellow and ribbons form. Gradually add flour to the mixture and stir until smooth.

Step 4: Combine Egg Whites and Yolks
Gently fold the egg whites into the yolk mixture, being careful not to deflate the batter. This step ensures a light and fluffy cake base.

Step 5: Bake the Cake
Pour the batter into the prepared baking dish. Bake in the preheated oven for 15–17 minutes or until the top is golden brown and a skewer inserted in the center comes out clean. Let the cake cool completely.

Step 6: Make the Strawberry Milk
Blend fresh strawberries with sugar and let the mixture macerate for about 15 minutes to release the juices. Add evaporated, condensed, and heavy cream to the blender, then puree until smooth. Strain through a fine mesh sieve to remove seeds and pulp.

Step 7: Poke Holes in the Cake
Once the cake is cool, use a fork or skewer to poke holes evenly across the surface. This step allows the strawberry milk mixture to soak into the cake.

Step 8: Soak the Cake
Slowly pour the prepared strawberry milk mixture over the cake, ensuring it fills all the holes. Cover with plastic wrap and refrigerate for at least 4 hours or overnight for the flavors to meld.

Step 9: Prepare the Whipped Topping
Whisk heavy cream, powdered sugar, and vanilla extract in a bowl until soft peaks form. This will be the luscious topping for the cake.

Step 10: Decorate and Serve
Spread the whipped cream over the soaked cake. Garnish with freshly sliced strawberries or crushed freeze-dried berries. Slice into squares and enjoy this delightful 

Strawberry Tres Leches Cake!

Recipe Tips

• Use a chopstick, straw, or the handle of a spoon to poke holes in the cake. Smaller holes are better for even soaking.
• Enhance the strawberry flavor by topping the cake with crushed freeze-dried strawberries or fresh berries.
• Add a touch of food coloring for a vibrant pink hue, though it’s optional and doesn’t affect the taste.
• Take a shortcut by using a boxed cake mix instead of baking from scratch.
• Substitute a tub of Cool Whip for fresh whipped cream to save time.
• Refrigerate the cake overnight after pouring the milk mixture to allow it to fully absorb the flavors.
• If you’re adding strawberries, consider folding them into the batter for an extra burst of fruitiness.
• For additional flavor, spread a thin layer of strawberry jam on top of the cake before adding the whipped cream.

Strawberry Tres Leches Cake

Ingredients

For the Strawberry Milk:

• 1/2 pound strawberries, stems removed
• 3/4 cup granulated sugar
• 1 (15-ounce) can evaporated milk
• 1 1/4 cups whole milk
• 1/4 cup heavy cream

For the Sponge Cake:

• 1 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 6 large eggs, separated
• 1 cup sugar
• 1 teaspoon vanilla extract
• 1/3 cup milk

For the Topping:

• 1/2 cup heavy cream
• 1 tablespoon powdered sugar, sifted
• Pinch of salt
• 1/2 pound strawberries, sliced
• Crushed freeze-dried strawberries (optional)
• Box strawberry cake mix (optional, for shortcut)

Instructions

• Prepare the Strawberry Milk: Blend chopped strawberries and sugar, letting them macerate for 15–30 minutes. Add evaporated milk and regular milk and blend until smooth. Mix in heavy cream and refrigerate for 1 hour to infuse flavors.

• Strain the Milk: Run the prepared strawberry milk mixture through a strainer into a measuring cup or bowl with a spout to remove any pulp.

• Preheat the Oven: Set the oven to 350°F and grease a 9×13-inch pan.

• Mix the Dry Ingredients: In a large bowl, sift together flour, baking powder, and salt. Set aside.

• Beat Egg Yolks: Using a mixer, beat egg yolks and sugar until pale yellow and doubled in volume. Add vanilla extract and milk, then gently fold in the dry ingredients.

• Whip Egg Whites: In a separate bowl, whip egg whites to stiff peaks, then fold them into the batter carefully to maintain airiness.

• Bake the Cake: Pour the batter into the prepared pan and bake for 18–20 minutes. Let the cake cool completely in the pan.

• Soak the Cake: Poke holes in the cooled cake with a fork or skewer and pour the strawberry milk mixture evenly over it. Refrigerate for 2–3 hours or overnight.

• Make the Whipped Topping: Beat heavy cream, powdered sugar, and vanilla extract until soft peaks form.

• Assemble and Serve: Spread the whipped cream over the cake, garnish with sliced strawberries, and serve chilled.

Key Tips for Perfect Results

• Use sweetened condensed milk, whole milk, and evaporated milk for the base. Avoid blending heavy cream with the milk to prevent thickening.
• Allow the milk mixture to steep for 1 hour to enhance the strawberry flavor.
• Use a chopstick, straw, or spoon handle to poke holes in the cake for even soaking.
• Add a layer of strawberry jam or fold in fresh chopped strawberries for extra flavor.
• Substitute Cool Whip for fresh whipped cream if you’re short on time.
• Chill the baking dish in the refrigerator overnight to let the cake fully absorb the milk mixture.
• For best results, prepare the strawberry compote in advance, and use it to add a fruity touch to the whipped cream topping.
• Always use a stand mixer or hand-held electric mixer for smooth and fluffy whipped cream.

Nutrition Facts

• Calories: Provides 398 kcal per slice.
• Macronutrients: Includes 64g of carbohydrates, 12g of fat, and 10g of protein.
• Fats Breakdown: Contains 22g saturated fat, 2g polyunsaturated fat, and 9g monounsaturated fat.
• Micronutrients: Supplies 33 mg of Vitamin C, 1304 IU of Vitamin A, 282 mg of calcium, and 2 mg of iron.
• Sodium and Potassium: Delivers 354 mg of sodium and 490 mg of potassium.