Strawberry Tres Leches Cake

A slice of tres leches cake with strawberries on top

Transform a strawberry cake mix + 3 kinds of milk into the most amazing Strawberry Tres Leches Cake! This easy dessert recipe starts with a milk-soaked strawberry cake, topped with freshly whipped cream, and the final touch are sweet & juicy fresh strawberries. This is one seriously incredible dessert!

Course Cake, Dessert

Cuisine American, Mexican

Keyword strawberry tres leches cake

Prep Time 30

Cook Time 35

Fridge Time/Cooling Time 8 30

Total Time 9 35

Servings

Calories 406kcal

Author Jessica - Together as Family

Equipment

9x13 Cake Pan w/ Lid

Ingredients

1 box (13.25 oz) strawberry cake mix
3 large eggs
1 cup water
1/2 cup (1 stick) salted butter melted
1 can (14 oz) sweetened condensed milk
1 can (12 oz) evaporated milk
1 cup whole milk
1 pound fresh strawberries sliced
2 tablespoons granulated sugar
1½ cup heavy whipping cream
1/4 cup powdered sugar
1 teaspoon vanilla extract

Instructions

Preheat the oven to 350℉. Spray a 9x13-inch cake pan with cooking spray. Set aside.
In a large bowl using a hand mixer, or use the bowl of a stand mixer with the paddle attachment, add the dry cake mix, eggs, water, and melted butter. Beat on medium-high speed for 2 minutes, or until the batter lightens in color and is thoroughly combined.
1 box (13.25 oz) strawberry cake mix, 3 large eggs, 1 cup water, 1/2 cup (1 stick) salted butter
Pour the strawberry cake batter into the prepared cake pan.
Bake for 35-40 minutes or until a toothpick inserted in the center of the cake comes out clean.
Allow the cake to cool to room temperature before continuing - about 30 minutes.
Poke holes over the whole cake with a fork.
In a medium bowl, whisk together the sweetened condensed milk, evaporated milk, and whole milk. Slowly pour the milk mixture over the cake, allowing it to be absorbed into the fork holes as you pour it slowly.
1 can (14 oz) sweetened condensed milk, 1 can (12 oz) evaporated milk, 1 cup whole milk
Cover the cake with a lid, plastic wrap, or foil and refrigerate it for at least 8 hours or overnight.
Add the fresh sliced strawberries and granulated sugar into an airtight container. Refrigerate the strawberries along with the cake.
1 pound fresh strawberries, 2 tablespoons granulated sugar
When ready to serve, beat the heavy cream, powdered sugar, and vanilla extract until soft peaks form (start at low speed and increase the speed as needed). Spread the whipped cream over top of the milk-soaked cake.
1½ cup heavy whipping cream, 1/4 cup powdered sugar, 1 teaspoon vanilla extract
Top the whipped cream with the sliced strawberries and their juices (from the fridge). Serve & enjoy!

Notes

Make-Ahead Instructions : This is the perfect dessert to make ahead of time because it needs to refrigerate for at least 8-12 hours, or overnight! I would not recommend making it more than 2 days in advance of when you're planning to serve it. I would also recommend that you wait until right before serving to add the whipped topping and the strawberry + sugar mixture.

Variations : Use strawberry milk instead of whole milk to increase the strawberry flavor in the cake (my family thinks it's too sweet with the strawberry milk so I always use the whole milk). Use strawberry extract instead of vanilla extract, in the whipped cream, to intensify the strawberry flavor. You could also use half vanilla extract + half strawberry extract if wanted.

Nutrition