Strawberry Tres Leches Cake Recipe

This Strawberry Tres Leches Cake recipe is a moist and spongy recipe, which is made with strawberry milk and sweetened condensed milk. It’s a fun, fruity twist on the classic, ready in about 2 hours (plus chilling time).

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Strawberry Tres Leches Cake Ingredients

For the Cake:

• Cooking spray
• 1/2 cup all-purpose flour
• 1/4 teaspoon salt
• 5 large eggs, at room temperature
• 1 cup granulated sugar, divided
• 1 1/2 teaspoons pure vanilla extract
• 1/3 cup milk

For the Strawberry Sauce (Tres Leches):

• 1 1/2 cups strawberry milk
• 1 cup heavy cream
• 1/2 cup sweetened condensed milk
• 1/4 cup thawed frozen strawberry concentrate or strawberry syrup

For the Strawberry Whipped Cream:

• 1/4 cup freeze-dried strawberries
• 1 cup heavy cream
• 1/2 cup confectioners’ sugar
• 1/4 teaspoon lemon extract
• Sliced fresh strawberries, for garnish

How To Make Strawberry Tres Leches Cake

1. Prep Oven and Make Cake Batter: Preheat the oven to 350˚ F. Coat a 9×13-inch baking dish with cooking spray. Sift the flour and salt together into a medium bowl.
2. Whip the Eggs: In a large bowl, use an electric mixer on medium-high speed to beat the eggs and 3/4 cup of the granulated sugar for about 3 minutes. The mixture should be thick, pale yellow, and fall off the beaters in a thick “ribbon.” Beat in the vanilla.
3. Finish the Sponge: Gently but quickly fold the flour mixture into the egg mixture with a rubber spatula until just combined. Pour the batter into the prepared baking dish and spread evenly.
4. Bake and Cool: Bake the cake for 25 to 30 minutes, until it springs back when gently pressed. Let it cool in the pan for 30 minutes.
5. Make the Soak and Chill: In a large bowl, combine the strawberry milk, heavy cream, condensed milk, and strawberry concentrate and mix very well. Use a fork to pierce the cake all over, then slowly drizzle the strawberry milk mixture over the top. Refrigerate for at least 1 hour for the cake to absorb the liquid.
6. Make Whipped Cream and Serve: Grind the freeze-dried strawberries in a food processor or spice grinder until they are a fine powder. In a large bowl, beat the heavy cream, confectioners’ sugar, and strawberry powder on medium-high speed until medium peaks form, about 2 minutes. Fold in the lemon extract.
7. Decorate: Spread the strawberry whipped cream over the chilled, soaked cake and garnish with fresh sliced strawberries. Refrigerate until ready to serve.

Recipe Tips

• How do I get a light, spongy cake? Beating the eggs and sugar to the “ribbon stage” (step 2) is the most important part. This whips a large amount of air into the batter, which is what makes the cake light enough to absorb the milk.
• Why did my cake come out dense? You likely overmixed the batter when adding the flour. Once the flour goes in, you must fold gently with a spatula just until it disappears. An electric mixer at this stage will deflate all the air you just whipped into the eggs.
• How do I get the cake to soak up all the milk? Be patient! Use a fork to poke holes all over the cake, especially around the edges. Pour the milk mixture slowly over the cake, allowing it to soak in. It may look like too much liquid, but after chilling for at least 1 hour (or preferably, overnight), the sponge will absorb it all.
• What’s the secret to the pink whipped cream? Freeze-dried strawberries! Grinding them into a powder gives the whipped cream a beautiful pink color and intense, natural strawberry flavor without adding any extra liquid or artificial flavoring.

What To Serve With Strawberry Tres Leches Cake

This cake is a complete, decadent dessert on its own. It’s best served chilled, straight from the refrigerator.

• A cup of hot coffee or an espresso to cut the sweetness
• A glass of milk
• A light, fruity tea

How To Store Strawberry Tres Leches Cake

• Refrigerate: This cake must be stored in the refrigerator due to the milks and whipped cream topping. Cover the pan tightly with plastic wrap. It will stay fresh and delicious for up to 4 days. In fact, many people believe it tastes even better on the second day after soaking.
• Freeze: Freezing is not recommended, as the dairy-soaked cake and whipped cream can separate and become watery upon thawing.

Strawberry Tres Leches Cake Nutrition Facts

(Per slice, assuming 12 slices)

• Calories: ~360 kcal
• Total Fat: 22g
• Saturated Fat: 14g
• Cholesterol: 130mg
• Sodium: 180mg
• Total Carbohydrate: 36g
• Dietary Fiber: 1g
• Sugars: 28g
• Protein: 6g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

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