Strawberry Tres Leches – Vanilla cake is soaked with strawberry milk and topped with fresh strawberries and freshly whipped cream.
Tres leches in one of my most favorite desserts of all time! But I must say, I have had more bad versions than good. Many of those bad versions are caused by bland or crumby cake. So I was determined to make my own at home that I could rely on.
I made my first tres leches years ago and it was incredible. The cake was light but dense enough to soak up the leches just right. And ever since perfecting that recipe, I use it to make different varieties throughout the year – a coconut tres leches, Irish cream tres leches, and a pumpkin tres leches. I thought it was only time to bring a sweet fruit into the mix. Enter my Strawberry Tres Leches!
Made with strawberry leches and a strawberry topping, you will love this fruity new take on tres leches!
Tips & Tricks
- Fresh vs frozen strawberries. You can easily swap out the fresh strawberries with frozen ones. Just make sure to thaw the berries before blending them to make the process easier.
- Separating the eggs. Beating the egg whites independently from the rest of the cake will give the cake a fluffier texture, perfect for soaking up the leches.
- Let all the liquid soak in the cake. When you first pour the leches over the cake, it will look like a lot. But overnight, the cake will soak up all the liquid, I promise!
- Top the cake before serving. Don’t add the strawberries and whipped cream on top of the cake until all the leches are soaked up. This will ensure the berries don’t bleed into the whipped cream.
Strawberry Tres Leches Cake
Servings: 18 slices
Ingredients
For the cake:
- 1 cup all-purpose flour
- 1 ½ teaspoons baking powder
- ⅛ teaspoon salt
- 5 large eggs white and yolks separated
- 1 cup sugar
- ⅓ cup whole milk
- 2 teaspoons pure vanilla extract
For the tres leches mixture:
- ½ pound fresh strawberries
- ½ cup heavy cream
- 1 14-ounce can sweetened condensed milk
- 1 12-ounce can evaporated milk
For the topping:
- 1 cups heavy cream
- 3 tablespoons sugar
- 1½ pounds fresh strawberries diced
Instructions
For the cake:
- Preheat oven to 350 degrees. Butter and flour a 9×13 casserole dish or baking pan. This is important so the cake doesn’t stick! In a large bowl, mix flour, baking powder, and salt until combined. Set aside.
- In the bowl of a stand mixer, add 5 egg yolks and 3/4 cup of sugar. Beat with a beater attachment until the yolks turn a very light yellow, about 4-5 minutes. Add milk and vanilla and mix until combined. Pour yolk mixture over the flour mixture and gently fold together just until combined.
- Clean the bowl of the stand mixer. Add egg whites and beat on high until soft peaks form. Add 1/4 cup of sugar and continue beating until stiff peaks form. Add beaten egg whites to the rest of the mixture and slowly and gently fold together until it’s almost completely combined.
- Pour batter into prepared cake pan and smooth out with a spatula. Place in preheated oven to bake for 35 minutes, or until golden brown on top. It may be done sooner than 35 minutes but it’s important that the cake is golden brown on top so that it soaks up the leches.
- When the cake is done, remove from oven and let it cool in the pan on top of a wire rack until completely cool (about 1 hour). Once cool, flip cake upside down onto a serving platter.
- Using a fork, poke hole all over the top of the cake. This will help the leches soak through the cake. Make leches mixture as directed below.
For the tres leches mixture:
- Hull and halve strawberries and place in a blender. Blend until smooth, about 30 seconds. Add sweetened condensed milk and evaporated milk and blend just until combined. Cover and refrigerate for 1 hour. Remove from refrigerator and add heavy cream and stir together.
- Slowly pour the mixture all over the cake and make sure to get the edges too. There will be some pooling on top and on the sides but don't worry, that will all get soaked up.
- Place cake in the fridge to soak for 4 hours or overnight. Then, you will top with strawberries and whipped cream, as directed below.
For the topping:
- When the cake has set for at least 4 hours, it's time to top with strawberries and whipped cream. Place 1 cup of heavy cream and 3 tablespoons of sugar in the bowl of stand mixer. Beat on high until stiff peaks form.
- Top cake with diced strawberries in one even layer. Dump out whipped cream all over the strawberries and use the back of a spoon to evenly spread over the top of the berries.
- Let the cake sit for another 30 minutes before serving. Slice and serve within 48 hours.
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I usually just throw whipped cream on top right away, but now I want to wait until after it soaks like you said so the berries don’t bleed into it.
I never thought to blend fresh strawberries into the milk mixture before soaking — that sounds like a great way to get real fruit flavor throughout the cake!
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This strawberry tres leches looks divine! The layered flavors must be amazing. I’ve been creating dessert-inspired characters on CharacterGen and this cake is perfect for my next design. Saving this recipe!
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I love that you used real blended strawberries for the soaking liquid instead of just syrup. It makes the flavor so much more authentic. Such a refreshing take on a classic!
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This strawberry tres leches looks insanely good – love how you balance a fluffy cake with all that rich, strawberry-soaked sweetness, it feels like the perfect treat after a long day.
I finally got around to making this and it was a huge hit! The texture was so soft and soaked just right, and the strawberries on top made it feel really fresh and light. I appreciated all the little tips you shared in the post
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Oh my gosh, I feel like I just found my baking soulmate! That “light but dense enough” texture you described is the holy grail for a tres leches, isn’t it? I spent what felt like forever trying to get that exact balance in my own base recipe. It’s such a fantastic canvas for flavors. Your seasonal twists sound absolutely genius, by the way. The Irish cream version has me especially intrigued—did you use a homemade syrup or an extract for that one? I’ve been experimenting with a chai-spiced version for fall, but your pumpkin tres leches is making me want to skip right to that. Seriously, thanks for sharing this; it’s so cool to connect with someone who gets just as excited about perfecting milk-soaked cakes. I’d love to hear more about your strawberry topping technique if you have a moment
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This tres leches cake was so delicious and easy to make. Love the fresh strawberries in every bite! Making this again asap!
Tres leches is already a great dessert, but adding strawberry flavor makes it perfect! I love that the author emphasizes beating the egg whites separately to give the cake a light and fluffy texture. This is important when making tres leches because if the cake is too heavy, it won’t absorb all the milk.
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This Strawberry Tres Leches Cake recipe is a delightful masterpiece of flavors and textures.
We are a great fan of strawberries and cake, this cake was huge hit in my family. Moist, not overly sweet and perfect dessert after a heavy meal.
This strawberry cake was amazing! It was so moist and not too sweet. Everyone loved it – zero leftovers!
Wow! My strawberry tres leches turned out amazing! Everyone asked for second helpings. I can’t wait to make it again.
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This tres leches cake was so delicious and easy to make. Love the fresh strawberries in every bite! Making this again asap!