This Strawberry Tres Leches Cake is a fruity, indulgent twist on the beloved Latin American “three milks” dessert. Instead of the traditional plain milk mixture, this version infuses fresh strawberries into both the soaking milk and the whipped topping, creating a luscious cake bursting with berry sweetness. Perfect for birthdays, summer gatherings, or any occasion that calls for a show-stopping dessert, this cake is moist, creamy, and irresistibly fresh.
Ingredients
Strawberry Milk
- 2 cups diced strawberries
- ¾ cup granulated sugar
- 1 (15 oz) can evaporated milk
- 1 ⅓ cups whole milk
- ¼ cup heavy cream
Cake
- ½ cup butter (1 stick)
- 1 cup sugar
- 5 eggs
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
Strawberry Whipped Topping
- 2 cups heavy cream
- ⅓ cup pureed strawberries
- ⅔ cup powdered sugar
- 1 teaspoon vanilla extract
- ½ teaspoon salt
Preparation Steps
Preparing the Strawberry Milk
Start by adding diced strawberries and granulated sugar to a blender or food processor. Pulse briefly two to three times, then let the mixture rest for 10 minutes so the sugar draws out the strawberries’ natural juices. Add evaporated milk, whole milk, and ¼ cup heavy cream to the blender. Process until smooth, one to two minutes. If your blender is small, blend in batches. Cover and chill the mixture in the refrigerator for at least 30 minutes.
Baking the Cake
Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish generously. In a large mixing bowl, cream together butter and sugar until light and fluffy. Beat in the eggs one at a time, followed by the vanilla extract. In a separate bowl, whisk together flour, baking powder, and salt. Gradually fold the dry ingredients into the wet mixture, stirring gently until just combined. Pour the batter into the prepared baking dish and spread evenly. Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
Cooling and Soaking the Cake
Once baked, remove the cake from the oven and pierce the top all over with a fork. Let it cool completely to room temperature. Strain the chilled strawberry milk mixture through a fine mesh sieve to remove any pulp or seeds. Slowly pour the milk mixture over the entire surface of the cooled cake, allowing it to soak in evenly. Cover with plastic wrap and refrigerate for at least 4 hours—or ideally overnight—for the cake to fully absorb the sweet strawberry milk.
Making the Strawberry Whipped Topping
In a large mixing bowl, whip the heavy cream until soft peaks form. Add pureed strawberries, powdered sugar, vanilla extract, and salt. Continue whipping until the mixture reaches firm peaks and holds its shape, creating a light yet stable topping.
Assembling and Serving
Spread the strawberry whipped topping evenly over the chilled, soaked cake. Decorate with fresh strawberry slices or whole berries for a beautiful finish. Serve cold, straight from the fridge, for the ultimate refreshing dessert experience.
Tips for the Perfect Strawberry Tres Leches Cake
- Use ripe strawberries: The sweeter and juicier your berries, the richer the flavor in both the milk mixture and the whipped topping.
- Don’t skip the resting time for strawberry milk: Allowing the milk mixture to chill helps the flavors meld and ensures a refreshing taste.
- Cool cake completely before soaking: Pouring the milk mixture over a warm cake can cause uneven absorption.
- Overnight soak for best results: The longer the cake sits, the more luxuriously moist it becomes.
- Whip cream gently at the end: Overbeating can cause your whipped topping to become grainy.
- Strain milk well: Removing seeds and pulp ensures a smooth, silky soaking liquid.
Frequently Asked Questions
Can I make this cake in advance?
Yes. In fact, it’s best made the day before serving so it has time to fully soak and develop flavor.
Can I use frozen strawberries?
Yes, just thaw them completely and drain excess liquid before blending with sugar.
How long will it keep in the fridge?
Stored in an airtight container, it will last up to 3 days, but the texture is best within the first 48 hours.
Can I make it without dairy?
Yes, you can substitute the dairy products with coconut milk, almond milk, and coconut cream for a dairy-free version, though the flavor will be slightly different.
What if I don’t have a blender?
You can mash the strawberries by hand and whisk the milk mixture thoroughly for a more rustic texture.