Strawberry Tres Leches Cake Recipe

I absolutely adore sharing this Strawberry Tres Leches Cake Recipe with friends and family because it perfectly captures the light, moist texture of a classic tres leches soaked cake paired with the bright, fresh flavor of ripe strawberries. This cake is a dreamy combination of fluffy sponge, luscious strawberry-infused milk, and a silky whipped topping that feels like a big, sweet hug in every bite. For anyone who loves a dessert that’s both refreshing and indulgent, this recipe is an absolute must-try and will quickly become a favorite in your dessert rotation.

Why You’ll Love This Strawberry Tres Leches Cake Recipe

What truly makes this Strawberry Tres Leches Cake Recipe stand out to me is the way the strawberry milk seeps deep into the crumb, creating a moistness that is incredibly tender but never soggy. The natural sweetness and slight tartness of fresh strawberries perfectly balance the rich creaminess from the three types of milk, delivering a flavor that’s decadently sweet yet bright and vibrant. Every forkful feels like summer in a slice, which I find utterly irresistible.

I also love how approachable this recipe is! With simple mixing and straightforward steps, I don’t need to be a professional baker to get fantastic results. The cake bakes quickly, and while the milk soaks in, it’s a great opportunity to prepare the whipped strawberry topping that crowns the dessert beautifully. It’s perfect for family dinners, celebrations, or even casual weekend treats when I want to impress with minimal fuss. Honestly, it’s one of those recipes I return to again and again because it’s consistently delicious and makes gatherings feel a little more special.

Ingredients You’ll Need

A rectangular clear glass baking dish filled with nine square pieces of smooth, pale pink marshmallows with a slightly fluffy texture, each piece neatly cut and touching each other inside the dish. The dish rests on a white marbled surface with a red and white checkered cloth partially visible underneath. The marshmallows have a soft and creamy look with tiny bubbles in the texture, giving a light, airy feeling. Photo taken with an iphone --ar 4:5 --v 7

Each ingredient in this recipe plays a thoughtful role in achieving the perfect balance of flavors and texture. From fresh strawberries lending their natural sweetness and color to the milks creating that signature moistness, every component is essential and easy to find in your kitchen.

Strawberries: Adds fresh fruit flavor, vibrant color, and sweetness to both the milk and whipped topping.
Granulated sugar: Sweetens the strawberry milk and the cake batter for a balanced taste.
Evaporated milk: Contributes creamy texture and richness essential for classic tres leches soak.
Whole milk: Lightens and complements the richness of evaporated milk in the soak.
Heavy cream: Used in both the strawberry milk mixture and whipped topping for lusciousness and creaminess.
Butter: Provides moisture and tenderness to the cake crumb.
Eggs: Give structure, lift, and richness to the cake.
Vanilla extract: Enhances all the sweet flavors with a warm, aromatic note.
Flour: Forms the base of the cake, creating a soft yet sturdy body for soaking.
Baking powder: Helps the cake rise to a light texture.
Salt: Balances the sweetness and boosts overall flavor appeal.
Powdered sugar: Sweetens and stabilizes the whipped topping while keeping it fluffy.

Directions

Step 1: Begin by making the strawberry milk soak. Place the diced strawberries and granulated sugar into a blender or food processor. Pulse a few times just to break down the strawberries slightly, then let the mixture sit for about 10 minutes to macerate and enhance the strawberry flavor.

Step 2: After the mixture has rested, add the evaporated milk, whole milk, and heavy cream to the blender. Process everything for 1 to 2 minutes until smooth. Depending on your blender size, you might need to do this in batches. Cover and chill this strawberry milk mixture in the fridge for at least 30 minutes or until you’re ready to use it.

Step 3: Preheat your oven to 350 degrees Fahrenheit and grease a 9×13-inch baking dish to prepare for the cake batter.

Step 4: In a large bowl, cream together the butter and sugar until the mixture is smooth and creamy. Then add the eggs, one at a time, along with the vanilla extract, beating well after each addition until the batter is light and fluffy.

Step 5: In a separate small bowl, sift together the flour, baking powder, and salt to ensure even distribution. Gradually add these dry ingredients to the wet mixture, folding gently until just combined without overmixing.

Step 6: Pour the batter evenly into the prepared baking dish and smooth the top. Bake for 25 to 30 minutes or until a toothpick inserted in the center comes out clean.

Step 7: Once the cake is out of the oven, use a fork to pierce holes all over the surface. This step is crucial to allow the strawberry milk to soak fully into the cake.

Step 8: Let the cake cool down to room temperature. Strain the strawberry milk through a fine mesh sieve to remove seeds and pulp, then slowly pour it evenly over the pierced cake. Cover the cake tightly with plastic wrap and refrigerate for at least 4 hours or overnight so the milk can absorb deeply.

Step 9: When ready for the frosting, beat the heavy cream in a large bowl until it begins to form soft peaks. Add the strawberry puree, powdered sugar, vanilla, and salt, then continue beating until the whipped topping is airy and smooth.

Step 10: Spread the strawberry whipped topping evenly over the soaked cake. Decorate with fresh strawberry slices or whole berries as desired. Serve the cake chilled for the best flavor and texture experience.

Servings and Timing

This recipe generously serves 12 people, making it ideal for gatherings or family celebrations. Prep time takes around 20 minutes, with baking requiring roughly 25 to 30 minutes. Don’t forget to factor in at least 4 hours of chilling so the strawberry milk has time to soak deeply into the cake, giving you a total timeline of about 5 hours. If you want to serve it the next day, simply prepare it the night before for an effortless dessert that practically makes itself.

How to Serve This Strawberry Tres Leches Cake Recipe

A square piece of cake is covered with thick, textured pink frosting that looks soft and creamy. On top, two strawberry halves with bright red skin and white inner flesh sit side by side, adding a fresh and vibrant touch. The cake rests on a simple white plate, placed on a white marbled surface partially covered with a red and white checkered cloth. The image is taken from above, showing the neat layers and smooth edges of the frosting photo taken with an iphone --ar 4:5 --v 7

When I serve this Strawberry Tres Leches Cake Recipe, I love to keep it chilled straight from the fridge because the cool temperature enhances the refreshing strawberry notes and the creamy texture. It’s perfect to cut into generous squares, each thick enough to hold its shape without crumbling. For a stunning presentation, I often garnish with a handful of fresh strawberry slices or a sprig of mint for a pop of color and freshness.

This cake pairs beautifully with light accompaniments like a dollop of vanilla bean ice cream or a sprinkle of toasted coconut flakes for some added texture and tropical flair. If you’re hosting a brunch or afternoon gathering, I recommend serving alongside a crisp sparkling wine or a fruity rosé that compliments the cake’s milky sweetness and fresh strawberry flavor. For non-alcoholic options, a lemonade infused with fresh basil or mint works wonderfully as a bright, palate-cleansing beverage.

Strawberry tres leches is such a versatile dessert, fitting for everything from holiday parties to casual family dinners. I also enjoy slicing smaller portions for a weeknight treat that feels indulgent without being overwhelming. No matter how you serve it, this cake never fails to draw smiles and second helpings!

Variations

If you want to mix things up, I love swapping out the strawberries for other fresh fruits like peaches, raspberries, or mangoes to create a different flavor vibe while keeping that moist tres leches texture intact. You can also infuse the milk soak with a hint of citrus zest or a splash of liqueur for a grown-up twist that adds complexity without losing the cake’s beloved softness.

For friends who need dietary modifications, I’ve experimented with gluten-free flour blends in this recipe and found that the cake still turns out wonderfully tender. Vegan versions can be made by using plant-based milk alternatives and a vegan egg substitute such as flax eggs, though the texture will be slightly different yet still delicious. Adjusting the sweetener, like using coconut sugar or a natural sugar substitute, can also personalize the dessert to fit your taste.

Another way to vary preparation is to turn this into cupcakes instead of a sheet cake, which creates adorable individual portions perfect for parties or lunchbox treats. Whichever direction you take it, the core of this Strawberry Tres Leches Cake Recipe remains a delight to bake and share.

Storage and Reheating

Storing Leftovers

Leftover strawberry tres leches cake is best stored tightly covered in the refrigerator. I place mine in an airtight container or cover the baking dish with plastic wrap to prevent the cake from drying out or absorbing other fridge odors. Properly stored, the cake will keep beautifully for up to 3 to 4 days. Always keep it chilled to maintain its luscious moistness and creaminess.

Freezing

I generally don’t recommend freezing tres leches cake because the texture can change once thawed — the milk soak tends to separate slightly or become grainy upon defrosting. However, if you want to freeze it, it’s best to slice the cake into portions, wrap each piece tightly in plastic wrap, then place in a freezer-safe container or bag. Freeze for up to 1 month. Defrost slowly overnight in the fridge for best results, but keep in mind the texture will not be exactly the same as freshly made.

Reheating

I rarely reheat tres leches cakes because I think they’re best served chilled, but if you prefer a slightly warmer dessert, gently warming a slice in the microwave for about 10-15 seconds can help soften the creaminess just a bit. Avoid overheating, which can cause the milks to separate. Let the cake sit at room temperature for 10 minutes before serving to allow flavors to open up nicely.

FAQs

Can I make this Strawberry Tres Leches Cake Recipe ahead of time?

Absolutely! In fact, this cake improves after resting as the milk soak has more time to absorb, making the texture even more moist and flavorful. I often prepare it the night before to serve the next day for ease and delicious results.

What if I don’t have evaporated milk on hand?

You can substitute evaporated milk with an equal amount of whole milk mixed with a little heavy cream to maintain the richness. Just reduce some of the heavier cream in the recipe accordingly.

How do I know when the cake is done baking?

The best test is to insert a toothpick or cake tester into the center of the cake; if it comes out clean or with only a few moist crumbs attached, it’s done. Be careful not to overbake, since the cake should remain tender.

Can I use frozen strawberries for the milk and topping?

Yes, thaw frozen strawberries completely and drain excess liquid before using. They’ll work fine, but fresh berries provide a brighter color and fresher flavor.

Is the whipped topping stable for serving hours later?

The strawberry whipped topping is best enjoyed within a few hours of whipping to maintain its airy texture. For longer holds, you can add a small amount of cream stabilizer or gelatin to keep it firm without losing flavor.

Conclusion

Making this Strawberry Tres Leches Cake Recipe has been one of my most joyful baking experiences, and I’m so excited for you to try it too! With its irresistible blend of creamy, fruity, and tender layers, it’s a dessert that feels both special and wonderfully approachable. Whether it’s for a special occasion or an everyday treat, this cake brings smiles and sweet moments every time.