Are you looking for a dessert that’s irresistibly moist, rich, and bursting with fresh strawberry flavor? This Strawberry Tres Leches Cake combines the classic Latin American three-milk cake tradition with a vibrant strawberry twist that will wow your friends and family.
This recipe is perfect for celebrations, holidays, or a special weekend treat. With detailed steps, pro tips, and a personal story behind the recipe, you’re about to create a show-stopping cake that’s as delightful to make as it is to eat.
Table of Contents
Easy Strawberry Tres Leches Cake Recipe
This foolproof Strawberry Tres Leches Cake recipe delivers an irresistibly moist and fluffy three-milk cake with a vibrant, fresh strawberry twist. A perfect Latin American dessert for any celebration, it combines a light sponge cake with a rich milk soak, topped with homemade strawberry compote and fresh whipped cream.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Total Time: 5 hours
- Yield: 12 servings
- Category: Dessert
- Method: Bake
- Cuisine: Latin American
Ingredients
**For the Sponge Cake:** 1 cup all-purpose flour 1 1/2 teaspoons baking powder 1/4 teaspoon salt 5 large eggs, separated, room temperature 1 cup granulated sugar, divided 1/3 cup whole milk 1 teaspoon vanilla extract
**For the Tres Leches Milk Mixture:** 1 can (12 oz) evaporated milk 1 can (14 oz) sweetened condensed milk 1/2 cup heavy cream
**For the Strawberry Topping:** 2 cups fresh strawberries, hulled and sliced 1/4 cup granulated sugar 2 cups heavy whipping cream, chilled 1/4 cup powdered sugar 1 teaspoon vanilla extract
Instructions
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Make the cake. Preheat the oven to 170 C. Lightly grease a rectangular baking dish, 10×7 inch in size and set aside. I’ve in the past used an 8.5×6.5 inch dish for tres leches but found a larger one necessary here because the strawberry puree makes the soaking liquid runnier.
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Make sure all your ingredients for the sponge are measured and kept ready. Sift the flour and salt (if using) and set aside. Melt the butter in the microwave or on the stove and set it aside to cool.
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Now add a little water to a saucepan and bring it to a simmer over medium heat. While this is happening, combine the eggs, sugar and vanilla in a mixing bowl that fits neatly over the saucepan, without its base touching the water. Bring the heat down to low and place the bowl over the saucepan. Using a balloon whisk, whisk continuously for 5 to 7 minutes until the mixture is slightly warm, frothy and paler. This double boiler step warms the eggs gently, creating more air and also helps dissolve the sugar so they beat better and become fluffy easily.
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Pour this warm mixture into the bowl of a stand mixer fitted with the whisk attachment. Beat on high speed for about 5 minutes until the mixture has tripled in volume, thickened and leaves ribbons when you lift the whisk up. I found the stand mixer bowl too large for a double boiler which is why I transfer the mixture after the above step, but if yours fits easily, you can just use the same bowl for both. You can also do this step with a hand mixer on high speed as long as your bowl is large and deep enough to hold the mixture as it increases in volume.
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Now gently add half of the sifted flour to the bowl and fold it in using a silicone spatula. Do not mix vigorously, gently take your spatula to the bottom of the bowl, bring it up cutting through the airy batter and repeat. Add the remaining flour and do the same. While the batter will naturally deflate a little, don’t worry about fully incorporating the flour as you fold. If a few streaks of it are visible, that’s ok.
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Slowly drizzle in the melted butter and once again fold gently but quickly to combine so that the butter doesn’t settle at the bottom. Make sure your spatula goes right to the base of the bowl to get it all folded in.
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Immediately pour the batter into the prepared pan and bake for 25 to 30 minutes until browned on top and when you press the surface lightly, it should spring back. A little over-mixing could cause the top to dome slightly and then fall as the cake cools. If this happens, don’t worry, the texture of the cake isn’t affected.
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Let the cake cool completely in the pan at room temperature, at least 3 hours. Soaking the cake while it’s still warm will make it soggy.
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Make the tres leches mixture. Do this while the cake is cooling, so that the strawberry flavour is infused into the milks. Wash the strawberries and remove the stems. Slice in half and combine with one tablespoon sugar in a small bowl. Set aside for 15 minutes, then blend into a puree. Add to a bowl along with the condensed milk, evaporated milk and cream. Whisk thoroughly to combine and set aside at room temperature. If it’s warm in your kitchen, place the tres leches liquid in the fridge and if it thickens by the time you’re read to soak, add a little bit of plain milk or evaporated milk to thin it out so that it soaks easily. I did not find it necessary to strain the strawberry puree.
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Run a knife around the edges of the cake to loosen it slightly from the pan, so that the liquid can soak in the sides too. Then poke multiple holes all over the cooled cake (still in the pan) with a fork, making sure you’re poking it right to the bottom. Reserve 1/3 cup of the tres leches mixture from above, and gradually pour the rest over the cake, a few spoons at a time, waiting till it’s almost fully absorbed before pouring more. By the time you’ve poured all of it, the liquid might pool on the edges and surface which is ok.
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Once done, cover the dish with clingfilm and refrigerate the cake at least overnight (it gets better the longer you chill it). By the morning, the liquid will have been fully absorbed. I find it soaks in about 1/3rd of the way, making the cake soft but not soggy, and also soaks in a bit on the bottom.
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Make the compote. I do this the day I make and soak the cake, so the compote chills overnight as well and thickens, then the topping comes together in minutes the next day. Wash the strawberries, remove the stems and chop into small pieces. Add to a saucepan with one tablespoon sugar and one tablespoon water. Set it on low heat and stir constantly while the strawberries cook and come to a boil, mashing them gently to help them break down. Dissolve the cornflour in the remaining half tablespoon water in a small bowl and pour into the saucepan. Let the compote continue to cook and boil for 3 to 4 minutes until it thickens. Pour into a bowl, let it cool to room temperature, then refrigerate for at least 2 hours, preferably overnight.
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Make the topping. Combine the chilled cream, sugar, vanilla and 1/4 cup compote in a mixing bowl. Beat on medium high speed with a hand mixer on until soft, rounded peaks form. The compote makes the cream a bit more loose, so beating to stiff peaks is difficult, this is ok. Transfer to the fridge to keep it chilled.
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When ready to serve, spread the chilled cream all over the chilled cake. Decorate with the sliced strawberries. Refrigerate again for 20 minutes. Then slice into 6 large pieces and serve each with a little of the reserved tres leches mixture. This not only adds flavour but compensates for any parts of the cake that may have absorbed the liquid unevenly.
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While this cake looks best the first two days since the strawberries will eventually bleed colour into the cream, it will continue to taste good for up to 5 days, refrigerated at all times. In fact, it gets more moist, and I love that, so I don’t mind if the cream looks a bit splotchy with the pink colour from the berries
Happy baking!
Notes
**For the Best Sponge:** Beating the egg whites to stiff, glossy peaks is the secret to a light, airy sponge that won’t become soggy. Fold them in gently!
**Soaking is Key:** Let the cake soak overnight for the best flavor and texture. The longer it sits, the better it gets.
**Dairy-Free Option:** For a dairy-free version, you can experiment with full-fat coconut milk, coconut condensed milk, and a dairy-free heavy cream alternative, though the texture and flavor will be different.
**Make-Ahead:** You can bake the cake and soak it a day in advance. Prepare the whipped cream and strawberry topping just before serving for maximum freshness.
Nutrition
- Serving Size: 1 slice
- Calories: 420 kcal
- Sugar: 38g
- Sodium: 150mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0.5g
- Carbohydrates: 48g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 130mg
What is Tres Leches Cake? A Brief History
Tres Leches, or “three milks,” cake is a beloved Latin American dessert cherished for its ultra-moist texture from being soaked in a rich mixture of evaporated milk, condensed milk, and heavy cream. The cake itself is traditionally a light sponge or Genoise. This recipe takes that beloved classic and infuses it with fresh strawberries to give it a summery, fruity freshness that balances the decadence perfectly.
Why This Strawberry Tres Leches Cake Recipe is a Must-Try
- Super Moist and Fluffy: Thanks to the perfect sponge and a generous, slow soak in the three milk mixture.
- Balanced Freshness: The strawberry compote adds a tart brightness that cuts through the creamy sweetness.
- Foolproof and Easy to Follow: Step-by-step instructions even beginners can master.
- Great for All Seasons: Whether summer or winter, this cake feels festive and fresh.
Ingredients Breakdown and Why They Matter
Sponge Cake Ingredients
- Eggs: Using separated eggs whipped to perfection ensures a light, airy sponge that can absorb the milk without getting soggy.
- Sugar: Divided sugar helps stabilize the whipped whites and sweetens the batter.
- Flour, Baking Powder, Salt: These create structure and balance.
- Whole Milk & Vanilla: Adds moisture and enhances flavor.
Tres Leches Milk Mixture
- Evaporated Milk: Adds creaminess with less fat.
- Sweetened Condensed Milk: Brings sweetness and thickness.
- Heavy Cream: Rounds out the richness for a silky texture.
Strawberry Compote & Topping
- Fresh or Frozen Strawberries: Fresh berries are ideal, but frozen work well if thawed properly.
- Sugar & Lemon Juice: Help balance sweetness and enhance natural flavors.
- Whipping Cream and Powdered Sugar: For a light, smooth whipped topping.
Step-by-Step Guide to Making the Perfect Strawberry Tres Leches Cake
Step 1: Prepare Your Sponge Cake
- Preheat your oven to 350°F (175°C) and prepare your baking dish.
- Whisk dry ingredients together.
- Beat egg yolks and sugar until fluffy.
- Whip egg whites to stiff peaks, gradually adding sugar.
- Fold ingredients gently to preserve air.
- Bake and check with a toothpick.
Step 2: Mix the Tres Leches Milk Soak
- Combine evaporated milk, condensed milk, and heavy cream.
- Whisk until smooth.
Step 3: Craft the Strawberry Compote
- Cook berries with sugar and lemon juice.
- Simmer until thickened.
- Cool completely.
Step 4: Assemble Like a Pro
- Poke holes in warm cake.
- Slowly pour milk soak to absorb.
- Spread whipped topping.
- Layer on strawberry compote.
Pro Tips for Best Results
- Use room temperature eggs for maximum volume.
- Beat egg whites until stiff peaks form for a light sponge.
- Poke holes gently but thoroughly for even soaking.
- Allow the cake to chill overnight when possible.
- Adjust strawberry sweetness if berries are tart.
Storage Tips and Make-Ahead
Store in airtight containers to keep moisture locked in. You can make the sponge and milk soak a day in advance and add toppings just before serving.
Final Thoughts
This Strawberry Tres Leches Cake blends tradition and innovation in a dessert that’s both nostalgic and exciting. By following this step-by-step guide, you’ll impress everyone at your table with a cake that’s bursting with flavor and silky texture.
Can I make this cake ahead of time?
Yes! This cake tastes even better the next day as the flavors meld together. Make it the day before and keep it refrigerated.
How long does the strawberry tres leches cake last?
It will stay fresh in the fridge for up to 4 days if stored in an airtight container.
Why is my tres leches cake soggy?
If the cake is too soggy, it may be because too much milk was poured or the cake wasn’t baked fully. Follow the recipe’s baking times closely and pour the milk mixture slowly.
Can I use frozen strawberries?
Absolutely! Use frozen strawberries if fresh are not available; just thaw and drain excess liquid before making the compote.
What if I don’t have a stand mixer?
You can use a hand mixer or whisk by hand, but a stand mixer makes whipping egg whites easier and results in a fluffier sponge.
Storage & Make-Ahead Instructions
Store leftovers in the fridge, covered tightly with plastic wrap or in an airtight container. Strawberry tres leches can also be partially made ahead prepare the sponge and tres leches mixture in advance, but add whipped cream and strawberry topping just before serving.
Give It a Try!
This strawberry tres leches cake is the perfect balance of sweet, creamy, and fruity. Whether you’re celebrating a special occasion or simply craving a delightful treat, this recipe will become a favorite in your kitchen. Don’t forget to share your results and tag us!
Hi, I’m Lina! I’m a 43-year-old home cook and mom of two, serving up easy, soul-hugging recipes for real-life families. Join me for delicious and reliable baking recipes. Everything from cakes, brownies, cheese cake and cookies to bars, quick breads, and more. Every recipe is tested, perfected, and made to inspire confidence in your kitchen. Happy baking!