Growing up in Virginia, the arrival of strawberry season was always a cause for celebration. We didn’t just enjoy them fresh from the patch; we looked for every possible way to bring that sweet, berry flavor to the Sunday dinner table. This cake reminds me of those warm afternoons—cool, creamy, and bursting with the kind of joy that only a shared dessert can bring.
This recipe takes the classic concept of a “three milk” cake and infuses it with vibrant strawberry flavor. It captures the perfect balance between a sturdy crumb and a luxurious, pudding-like texture that melts on your tongue. Using a few smart shortcuts, we achieve a dessert that tastes like it took all day but comes together with ease.
A Cool, Creamy Southern Delight
There is something magical about a cake that gets better the longer it sits in the fridge. This strawberry tres leches is the ultimate make-ahead treat, allowing the flavors to meld into a rich, custard-like consistency that is moist but never mushy.
You will love how the three distinct milks soak into the sponge, creating a heavy, satisfying slice that cools you down on a hot day. The natural tartness of the strawberries cuts through the sweetness of the condensed milk, offering a balanced flavor profile that keeps folks coming back for a second slice.
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Strawberry Tres Leches Cake
- Total Time: 10 hours
- Yield: 12 servings
- Diet: Vegetarian
Description
This luscious Strawberry Tres Leches Cake transforms a simple box mix into a gourmet dessert soaked in a creamy three-milk blend. Topped with fresh homemade whipped cream and vibrant freeze-dried berries, it is the ultimate refreshing treat for warm-weather celebrations.
Ingredients
- 1 box strawberry cake mix (plus ingredients required by package)
- 14 oz sweetened condensed milk
- 12 oz evaporated milk
- 1 cup half-and-half
- 2 cups heavy whipping cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/2 cup freeze-dried strawberries, crushed
Instructions
- Preheat your oven and prepare a 9×13 inch baking pan with grease and flour.
- Prepare the strawberry cake batter according to the package directions, pour it into the prepared pan, and bake as directed until a tester comes out clean.
- While the cake is baking, whisk together the sweetened condensed milk, evaporated milk, and half-and-half in a medium bowl until fully combined.
- Remove the cake from the oven and let it rest for a few minutes; while still warm, poke holes across the entire surface using a chopstick or the handle of a wooden spoon.
- Slowly pour the milk mixture over the warm cake, paying special attention to the edges.
- Let the cake cool to room temperature, then cover with plastic wrap and refrigerate overnight to allow the liquid to fully absorb.
- Before serving, combine the heavy cream, powdered sugar, and vanilla in a large bowl and whip on high speed until stiff peaks form.
- Spread the whipped cream over the chilled cake and garnish with the crushed freeze-dried strawberries.
Notes
To ensure the most even soak, aim to space your holes about one inch apart across the entire surface of the cake. Using freeze-dried strawberries for the garnish provides a concentrated punch of flavor and a beautiful color without making the whipped cream topping soggy. For the best texture, always serve this cake ice-cold directly from the refrigerator.
- Prep Time: 20 mins
- Cook Time: 30 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
What You’ll Need for the Perfect Soak
To get that signature texture, we rely on a few specific dairy staples. Quality ingredients here make all the difference in the final mouthfeel.
- Strawberry Cake Mix: The base of our recipe. It provides a reliable structure that holds up to the heavy soak without disintegrating.
- Sweetened Condensed Milk: This thick, syrupy milk adds the deep sweetness and fudge-like density to the soak.
- Evaporated Milk: Adds creaminess without extra sugar, balancing the mixture.
- Half-and-Half: The third milk in our trio, lightening the liquid enough to penetrate the cake deeply.
- Heavy Whipping Cream: Essential for the homemade topping. Store-bought tubs just can’t compete with the mouthfeel of fresh whipped cream.
- Freeze-Dried Strawberries: These add an intense pop of berry flavor and a beautiful crunch to the garnish without adding extra moisture.
How to Make It
Step 1: Bake the Base
Preheat your oven and prepare a 9×13 inch baking pan with grease and flour. Prepare the strawberry cake batter according to the package directions. Pour the batter into your prepared pan and bake as directed. The cake is done when a tester comes out clean.
Step 2: Mix the Milks
While the cake is in the oven, whisk together the sweetened condensed milk, evaporated milk, and half-and-half in a medium bowl or large measuring cup. Ensure they are fully combined into a uniform liquid.
Step 3: Poke and Pour
Once the cake comes out of the oven, let it sit for just a few minutes, but do not let it cool completely. Using a chopstick, straw, or the handle of a wooden spoon, poke holes all over the surface of the warm cake. Slowly pour the milk mixture over the entire cake, focusing on the edges which tend to be drier. It might look like too much liquid, but the cake will drink it up.
Step 4: The Chill
Allow the cake to cool completely at room temperature. Then, cover it with plastic wrap and refrigerate it overnight. This rest period is non-negotiable for the best texture.
Step 5: Whip and Top
When you are ready to serve, combine the heavy cream, powdered sugar, and vanilla extract in a large bowl. Whip on high speed for 1-2 minutes until stiff peaks form. Spread this luscious cloud over the cold cake and sprinkle with crushed freeze-dried strawberries.
Jesse’s Secrets for Success
Getting that perfect soak is an art form. My biggest tip is to poke the holes while the cake is still warm. The heat helps the sponge expand slightly, allowing the milk mixture to seep into every crumb rather than pooling on top. If you wait until it’s cold, the liquid tends to sit on the surface.
Also, don’t rush the chill time. I know it’s tempting to dig in, but an overnight rest allows the liquid to redistribute, transforming the texture from “wet cake” to a creamy, cohesive dessert. If you are new to these techniques, check out our Foundational Recipes for more tips on handling dairy-heavy desserts.
Make It Your Own
This recipe is incredibly forgiving and welcomes a little personal flair. If you want to intensify the fruit profile, try folding a cup of fresh, chopped strawberries directly into the batter before baking. This adds pockets of jammy sweetness.
For a different twist, you can substitute the half-and-half with strawberry milk for a “double strawberry” effect. I’ve seen many bakers enjoy experimenting with this, similar to the version on Allrecipes, though I always stick to my heavy cream topping for that authentic Southern touch. You can also explore our Fresh Fruit Baking section for more ideas on incorporating seasonal berries.
How to Serve
This cake is best served ice cold, straight from the refrigerator. The contrast between the chilled, milky cake and a warm cup of coffee is absolute perfection. I love to plate this on my grandmother’s floral china for a bit of nostalgia.
For a festive look, garnish with fresh mint leaves or whole strawberries right before bringing it to the table. If you’re planning a larger spread, visit our Celebration Design Studio for ideas on how to style your dessert table to match the occasion.
The Final Slice
Whether you are hosting a summer barbecue or just need a comforting treat for the family, this Strawberry Tres Leches Cake delivers every time. It’s the kind of recipe that proves you don’t need complicated techniques to create something truly memorable—just good ingredients and a little patience.
If you find yourself craving something darker next time, hop over to our Chocolate Alchemy section for rich cocoa-based desserts. Until then, keep your oven warm and your heart full.
