Strawberry Tres Leches Cake

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I’ve always had a soft spot for tres leches cake, but the moment I tasted a strawberry-infused version, I knew it was something special. The combination of rich, milky sponge cake soaked in a strawberry-flavored three-milk mixture, topped with whipped cream and juicy fresh strawberries—it’s the kind of dessert that makes people pause mid-bite and say, “Wow.” It’s decadent, refreshing, and just sweet enough to feel like a treat without overwhelming your palate.

What I love most about this Strawberry Tres Leches Cake is how it manages to feel both nostalgic and unique. It brings back memories of classic tres leches but with a fruity, almost romantic twist that makes it perfect for spring and summer gatherings. The texture is unbelievably moist, and the flavors are vibrant, especially when you use ripe, in-season strawberries.

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Why You’ll Love This Strawberry Tres Leches Cake

This dessert is an absolute showstopper. The cake itself is light yet incredibly moist, thanks to the strawberry-flavored milk soak. It’s the perfect balance of sweet, creamy, and fruity. The whipped cream topping adds a cool contrast, while the fresh strawberries give it a burst of freshness and color. Whether you’re making it for a holiday, birthday, or just because you deserve something delicious, this cake always delivers.

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What Kind of Strawberries Should I Use?

Fresh, ripe strawberries are key for this recipe. Look for berries that are fragrant, bright red, and slightly soft to the touch. If strawberries aren’t in season, you can use frozen ones in the milk mixture, but save fresh ones for topping to maintain that appealing texture and flavor. Organic strawberries are ideal if you’re concerned about pesticide residue, especially since they won’t be cooked.

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Options for Substitutions

No whole milk? You can swap it for evaporated milk or almond milk, though the flavor will be slightly different. Want a dairy-free version? Use full-fat coconut milk, oat milk, and a plant-based whipped topping. Don’t have fresh strawberries? Strawberry preserves or frozen berries (thawed and drained) will work in a pinch. You can even add a splash of strawberry liqueur to the milk mixture for an adult twist.

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Ingredients for this Strawberry Tres Leches Cake

• All-purpose flour – The structural base of the cake; it gives body to the light sponge.
• Baking powder – Essential for leavening the cake and creating that airy texture.
• Salt – Balances the sweetness and enhances flavor.
• Eggs – Separate yolks and whites; they create the sponge’s lift and richness.
• Granulated sugar – Sweetens the batter and helps whip the egg whites into peaks.
• Whole milk – Adds moisture and tenderness to the cake.
• Vanilla extract – Enhances the strawberry and milk flavors.
• Strawberries – Fresh, finely chopped or blended into the milk for a fruity base.
• Sweetened condensed milk – Part of the “tres leches” trio; thick and sugary.
• Evaporated milk – Lighter milk that adds depth without heaviness.
• Heavy cream – For the soak and for whipping into topping.
• Powdered sugar – Lightly sweetens the whipped topping.
• Whipped cream – Freshly made or store-bought; gives a creamy cloud-like topping.
• Strawberry slices – Final garnish that makes this cake visually and flavorfully striking.

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Step 1: Preheat and Prepare

Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking pan or line it with parchment paper. This ensures your sponge lifts easily after baking without sticking.

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Step 2: Separate and Beat the Eggs

Separate egg yolks from whites into two bowls. Beat the yolks with half of the sugar until pale and thick. In a separate bowl, beat the egg whites until soft peaks form, gradually adding the rest of the sugar until stiff peaks develop.

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Step 3: Combine the Batter

Sift together flour, baking powder, and salt. Gently fold the dry ingredients into the egg yolk mixture. Add milk and vanilla, mixing lightly. Finally, fold in the egg whites gently to keep the batter airy.

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Step 4: Bake the Cake

Pour the batter into the prepared pan and smooth the top. Bake for 25–30 minutes or until a toothpick inserted in the center comes out clean. Let it cool completely in the pan.

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Step 5: Make the Strawberry Milk Soak

In a blender, puree fresh strawberries with sweetened condensed milk, evaporated milk, and a bit of heavy cream. Strain if desired for a smoother texture. Poke holes all over the cooled cake and slowly pour the strawberry milk mixture over it. Let the cake absorb the milk fully—refrigerate for at least 4 hours or overnight.

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Step 6: Make the Whipped Topping

Whip cold heavy cream with powdered sugar and a splash of vanilla until medium-stiff peaks form. Spread the whipped cream over the chilled, soaked cake.

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Step 7: Garnish and Serve

Top with freshly sliced strawberries just before serving. For an extra shine, brush the strawberries with a little warm strawberry jam. Slice and serve chilled.

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How Long to Prepare the Strawberry Tres Leches Cake

Prep Time

Preparing the batter and the milk mixture takes about 25 minutes. Most of that time is spent whipping the eggs, folding in the ingredients, and blending the strawberry milk soak. You’ll also need 5 minutes to prepare the whipped cream topping later.

Bake and Chill Time

The cake takes 25–30 minutes to bake. After baking, allow it to cool for at least 30 minutes before adding the milk soak. The real magic happens during the chill time—refrigerate the cake for at least 4 hours, but overnight is ideal for best absorption and texture.

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Tips for Perfect Strawberry Tres Leches Cake

• Use room temperature eggs to get maximum volume when whipping.
• Fold the batter gently to avoid deflating the egg whites.
• Let the cake cool completely before adding the milk mixture.
• Strain the strawberry milk soak if you prefer a smoother texture.
• Chill the mixing bowl and beaters before whipping cream for best results.

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Watch Out for These Mistakes While Cooking

• Overmixing the batter: This can deflate the airiness, making the cake dense.
• Not chilling long enough: The cake needs time to absorb the milk; rushing this step compromises the texture.
• Using under-ripe strawberries: You’ll lose out on natural sweetness and flavor.
• Skipping the poking step: Without holes, the milk mixture won’t soak evenly.
• Adding whipped cream too early: It can become watery if left on the cake for too long before serving.

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What to Serve With Strawberry Tres Leches Cake?

1. Fresh Mint Tea

Its cool, herbal notes cleanse the palate and pair beautifully with the cake’s sweetness.

2. Sparkling Rosé

A bubbly wine with berry notes that complements the strawberry flavors.

3. Vanilla Ice Cream

A creamy, cold scoop of vanilla alongside the cake adds another layer of indulgence.

4. Coconut Shavings

Sprinkle some lightly toasted coconut on top for a tropical twist.

5. Chocolate-Dipped Strawberries

Serve a couple on the side for a fancy and flavorful contrast.

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Storage Instructions

Refrigeration

Strawberry Tres Leches Cake must be kept refrigerated due to the dairy content. Store it in an airtight container or tightly wrapped with plastic wrap for up to 4 days. The longer it sits, the more flavorful and moist it becomes.

Freezing

You can freeze the unfrosted, milk-soaked cake (without whipped cream and strawberries) for up to 2 months. Wrap it well in plastic and foil. Thaw overnight in the refrigerator and top with whipped cream and berries just before serving.

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Estimated Nutrition

• Serving Size: 1 slice (1/12 of cake)
• Calories: ~310
• Total Fat: 16g
• Saturated Fat: 9g
• Cholesterol: 95mg
• Sodium: 110mg
• Carbohydrates: 37g
• Sugar: 29g
• Protein: 6g
• Fiber: 1g

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Frequently Asked Questions

How long does this cake need to soak?

Ideally overnight, but at least 4 hours to ensure it fully absorbs the milk mixture.

Can I make this cake ahead of time?

Absolutely! In fact, it tastes better the next day after the flavors have melded together.

Can I use boxed cake mix instead?

You can, but the texture won’t be as spongy or absorbent as the homemade version.

Is this cake gluten-free?

Not as written, but you can use a 1:1 gluten-free flour blend to substitute.

What if I don’t have heavy cream?

You can substitute with full-fat coconut milk or a store-bought whipped topping in a pinch.

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Conclusion

Strawberry Tres Leches Cake is a celebration of textures and flavors—airy sponge cake, fruity sweetness, creamy whipped topping, and a lush milk soak that transforms every bite into a dreamy dessert experience. Whether you’re bringing it to a picnic, holiday gathering, or simply making it for yourself, it’s a guaranteed crowd-pleaser that looks as good as it tastes.

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