Strawberry Tres Leches Cake
Hello friends! This Strawberry Tres Leches Cake is a fruity twist on the classic Latin American dessert. Made with a light and airy sponge cake soaked in a rich, strawberry milk, made with the three different milks or tres leches! Every bite will be bursting with sweet berry flavor. Then, it’s topped with a fluffy strawberry whipped cream that melts in your mouth, making this cake the perfect balance of creamy, moist, and refreshing. Whether for a special occasion or just because, this dish is always a hit!
The Best Strawberry Tres Leches Cake
This cake is everything you love about traditional tres leches but with a fresh strawberry upgrade. The sponge cake absorbs the milk mixture without becoming soggy, creating a perfectly soft and rich texture. The homemade strawberry puree infuses both the cake and the whipped topping with natural berry flavor, while a touch of vanilla enhances the sweetness.
Full step-by-step instructions, total time estimates, and ingredient amounts can be found at the bottom of this post!
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Strawberry Puree
Before making the cake, prepare the strawberry puree to give the dessert its signature flavor.
In a blender, puree the strawberries until smooth. Transfer to a saucepan and bring to a gentle simmer over medium heat. Stir frequently and cook until the mixture reduces down to 1 cup. This should take about 10 minutes. Now, divide the puree: 1/4 cup for the cake, 1/2 cup for the milk mixture, and 1/4 cup for the whipped cream. Let cool completely before using.
Strawberry Tres Leches Cake Recipe
Preheat the oven to 350ºF. Grease a 9×13-inch cake pan with butter or nonstick spray.
In a small bowl, whisk together the flour, baking powder, and salt. Set aside.
Separate the egg whites from the yolks. In a large bowl, whisk the yolks with 3/4 cup of sugar and 1/4 cup of strawberry puree until pale and fluffy (this is the ribbon stage).
Stir in the milk and vanilla extract. Gently fold in the dry ingredients until just combined.
In a separate bowl, beat the egg whites with the remaining 1/4 cup of sugar until stiff peaks form with a hand mixer. Fold half of the whipped egg whites into the batter, then fold in the remaining half until smooth and airy.
Pour the batter into the prepared pan and smooth the top.
Baking the Cake
Bake at 350ºF for 30–35 minutes, until the top is golden and a toothpick inserted in the center comes out clean.
Run a spatula along the edges of the cake to prevent sticking. Then, let the cake cool for at least 30 minutes. Using a fork, poke holes all over the cake to help it absorb the milk mixture.
Strawberry Tres Leches Mixture
In a large mixing bowl, whisk together the evaporated milk, sweetened condensed milk, heavy cream, and 1/2 cup of strawberry puree until fully combined.
Slowly pour the milk mixture over the cake, allowing it to soak in evenly. Cover with plastic wrap and refrigerate for at least 4 hours (overnight is best for maximum flavor).
Strawberry Whipped Cream
In a large bowl, beat the heavy whipping cream, powdered sugar, and freeze-dried strawberry powder (if using) on medium speed with a hand mixer or in the bowl of a stand mixer for about 4 minutes, until soft peaks form.
Fold in the 1/4 cup of strawberry puree and gently mix until combined. Stir in the vanilla extract.
Spread the whipped cream evenly over the chilled cake. For an extra decorative touch, use a piping bag to pipe swirls on top.
Dust with freeze-dried strawberry powder for a vibrant finish.
Serving & Storage
This cake tastes even better the next day as the flavors meld. Store it covered in the fridge for up to four days and serve it cold for the best texture and flavor.
Recipe Notes & Tips
- Let It Rest: The longer the cake sits in the fridge before serving, the better the consistency—12 hours is ideal.
- No Evaporated Milk? Substitute with regular milk, or mix 1.25 cups of water with 1 cup of powdered milk for a similar result.
- Extra Fruity Flavor: For even more strawberry goodness, add sliced fresh strawberries on top before serving.
Variations on Strawberry Tres Leches Cake
- Chocolate Strawberry Tres Leches: Add 2 tbsp cocoa powder to the cake batter and drizzle melted chocolate or chocolate ganache over the whipped cream.
- Berry Tres Leches: Replace the strawberry puree with raspberry or mixed berry puree for a different fruit flavor.
- Strawberry Lemon Tres Leches: Add 1 tbsp of lemon zest to the cake batter and a splash of lemon juice to the whipped cream for a citrusy twist.
- Coconut Strawberry Tres Leches: Swap heavy cream for coconut milk in the milk mixture for a tropical take.
If You Love This Recipe, Try These Next!
🍓 Strawberry Shortcake Cake
🍰 Easy Tres Leches Cake
🍋 Strawberry Lemonade Macarons
🍫 Strawberry Brownies
🍓 Strawberry Cake
This Strawberry Tres Leches Cake is ultra-moist, creamy, and bursting with fresh strawberry flavor! If you make this recipe, I’d love to see your creations—tag me on Instagram!
Strawberry Tres Leches Cake
Ingredients
Strawberry Puree
- 16 oz strawberries 453g
Sponge Cake
- 1 ⅔ cups plus all-purpose flour 211g
- 1 tsp baking powder
- ¼ tsp salt
- 5 large eggs separated
- 1 cup granulated sugar divided 200g
- ¼ cup strawberry puree
- 2 tbsp whole milk
- 1 tsp vanilla extract
Three Milk Mixture (Tres Leches)
- 10 oz can evaporated milk
- 14 oz can sweetened condensed milk
- ¼ cup heavy cream
- ½ cup strawberry puree
Strawberry Whipped Cream
- 4 cups heavy whipping cream
- ¼ cup powdered sugar
- 2 tbsp freeze dried strawberry powder optional
- ¼ cup strawberry puree
- ½ tsp pure vanilla extract
Instructions
Strawberry Puree
- Place the strawberries in a blender. Blend until the strawberries become a puree.
- Pour the pureed strawberries in a medium saucepan, place over medium heat.
- Bring to a simmer, and stir often.
- Cook the puree until it reduces to 1 cup. You will use 1/4 cup for the cake, and 1/2 cup for the milk mixture, and 1/4 cup for the whipped cream. It should take about 10 minutes to reduce the puree depending on how high the heat is.
- Remember to stir occasionally, and you can measure the puree by pouring in a heat-safe measuring cup, if you still have over 1 cup, return the puree to the pan, cook a bit longer, and measure again. Let cool completely before using.
- Sponge Cake
- Pre-heat the oven to 350ºF.
- Prepare a 9×13” cake pan by greasing it with butter, or with oil spray.
- In a small bowl, whisk together the flour, baking powder, and salt. Set aside.
- Separate the egg whites from the egg yolks. Place the whites in a large bowl or in the bowl of a mixer.
- Add the yolks to another large bowl.
- Mix 3/4 of the sugar in with the yolks and the strawberry puree and whisk by hand, or you can either use a stand mixer or a hand mixer. You should whisk until the yolk and sugar mixture is pale in color, fluffy, with a foam consistency, and falling off the whisk in ribbons, which can take a couple of minutes of whisking with a mixer, and 3 or 4 whisking by hand. This is called the ribbon stage and it refers to the flow of the mixture falling from the whisk.
- Add the milk and vanilla extract to the bowl and mix. Add the flour mixture and mix until combined.
- Set the batter aside.
- In the other large bowl, whip the egg whites with the remaining 1/4 cup of sugar using an electric mixer on medium high speed until the mixture achieves stiff peaks, which should take 2 to 4 minutes. If you flip the bowl over, the whites shouldn’t move or slide, they should be firm and stiff. That’s when you know they’re ready.
- Add half of the meringue you just whipped to the batter containing the yolk mixture. Fold with a spatula until incorporated.
- Add the remaining meringue to the bowl and fold until you obtain a smooth batter.
- The batter should be very fluffy and light.
- Pour it on the prepared pan.
- Use a spatula to smooth the batter out evenly.
- Bake in the pre-heated oven for 30 to 35 minutes, until a toothpick comes out clean once inserted in the cake.
- When you remove the cake from the oven, I like to run a spatula around the edges of the pan to let the cake loose, this way it won’t break as it cools down, because the cake will shrink once you remove it from the oven.
- Let it cool down at least 30 minutes.
- Prick the top of the cake with a fork.
Three Milk Mixture (Tres Leches)
- In a large spouted measuring cup or bowl, add the evaporated milk, sweetened condensed milk, heavy cream, and strawberry puree. Whisk to combine fully.
- Pour the milk mixture all over the cake.
- Cover the pan with plastic wrap. Place it in the fridge for at least a few hours. I like to leave it overnight.
Strawberry Whipped Cream
- Place the heavy whipping cream, powdered sugar, freeze dried strawberry powder, if using, in a bowl of a stand mixer, or use a hand mixer to whip the mixture for about 4 minutes on medium speed, or until soft peaks form.
- Add the strawberry puree and mix until incorporated.
- Add the vanilla and mix to combine.
- Pour the whipped cream over the cake, spread it with a spatula. Or you can use a piping bag to pipe the whipped cream.
- Sprinkle the top with strawberry freeze dried powder using a small sifter.
Storage
- Store the Strawberry Tres Leches Cake in a container in the fridge for up to 4 days.
