We’ve taken the beloved Latin American dessert and given it a fresh twist that’ll make your taste buds dance. Our strawberry tres leches cake combines the classic milk-soaked sponge with vibrant strawberry flavors that transform this traditional treat into something extraordinary.
This isn’t just another cake recipe – it’s a celebration of textures and tastes. The light sponge absorbs three different milks while fresh strawberries add natural sweetness and a gorgeous pink hue. Whether you’re planning a special dinner party or simply craving something indulgent we guarantee this dessert will become your new obsession.
What makes our version special? We’ve perfected the milk mixture ratio to ensure every bite is perfectly moist without being soggy. The strawberry component adds a delightful freshness that cuts through the richness while maintaining that signature tres leches experience everyone loves.
Ingredients
We’ve carefully selected each ingredient to create the perfect balance of flavors and textures in our strawberry tres leches cake. These components work together to deliver that signature moist richness while adding vibrant strawberry notes throughout.
For the Sponge Cake
- 1 cup all-purpose flour
- 1½ teaspoons baking powder
- ½ teaspoon salt
- 5 large eggs, separated
- 1 cup granulated sugar, divided
- ⅓ cup whole milk
- 1 teaspoon vanilla extract
- ⅓ cup melted unsalted butter, cooled slightly
For the Three Milk Mixture
- 1 can (14 oz) sweetened condensed milk
- 1 can (12 oz) evaporated milk
- ½ cup heavy cream
- ¼ cup strawberry puree (from fresh strawberries)
- 1 teaspoon vanilla extract
- Pinch of salt
For the Strawberry Layer
- 2 cups fresh strawberries, hulled and sliced
- ¼ cup granulated sugar
- 2 tablespoons fresh lemon juice
- 1 tablespoon cornstarch
- ¼ cup water
For the Whipped Cream Topping
- 2 cups heavy cream, chilled
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- Fresh strawberries for garnish
- Mint leaves for decoration (optional)
Equipment Needed
Creating our strawberry tres leches cake requires exact tools that ensure optimal results throughout the baking and assembly process. We recommend gathering these essential items before beginning to streamline your workflow and achieve professional quality results.
Stand mixer or hand mixer serves as our primary tool for creating the perfect sponge cake texture. The separated eggs require proper whipping to achieve maximum volume and lightness. A stand mixer provides consistent results while freeing your hands for other preparation tasks.
9×13 metal cake pan offers the ideal dimensions and heat conductivity for our sponge cake base. Metal pans distribute heat evenly and allow for proper browning while maintaining the cake’s structure during the milk absorption process.
Metal chopsticks or fork becomes essential for creating the perfect perforation pattern across your cooled cake. These tools create clean holes that allow our strawberry milk mixture to penetrate evenly throughout the sponge without causing structural damage.
Small offset spatula provides precision when distributing the milk mixture and applying our whipped cream topping. This tool ensures smooth even coverage and professional presentation while maintaining the cake’s delicate layers.
| Equipment Type | Purpose | Alternative Options |
|---|---|---|
| Stand/Hand Mixer | Whipping eggs and cream | Large whisk with bowl |
| 9×13 Metal Pan | Even baking and heat distribution | Glass baking dish |
| Metal Chopsticks/Fork | Creating absorption holes | Wooden skewer |
| Small Offset Spatula | Smooth application and spreading | Butter knife |
Large mixing bowls accommodate our various mixture preparations and provide ample space for combining ingredients without spillage. We suggest having at least three bowls available for efficient workflow management.
Fine mesh strainer ensures our strawberry puree achieves the smoothest consistency possible while removing any unwanted seeds or pulp. This step contributes significantly to the final texture and appearance of our strawberry milk mixture.
Instructions
Now we transform our carefully selected ingredients into this stunning strawberry tres leches cake through a series of precise steps. Each stage builds upon the previous one to create the perfect balance of flavors and textures.
Preparing the Sponge Cake
We begin by preheating our oven to 350°F (175°C) and greasing our 9×13 metal cake pan thoroughly. Sift together 1 to 1.5 cups all-purpose flour with 1.5 teaspoons baking powder and 1/4 to 1/8 teaspoon salt in a medium bowl.
Separate 4 to 6 large eggs into two large mixing bowls. We whisk the egg yolks with 1 cup sugar using our stand mixer until the mixture becomes pale and thick. This process typically takes 3 to 4 minutes on medium speed.
Gently fold the sifted flour mixture into the egg yolk mixture using a large spoon or spatula. Beat the egg whites in the second bowl until stiff peaks form. We carefully fold the beaten egg whites into the batter in three additions to maintain the cake’s light texture.
Pour the batter into our prepared pan and bake for 15 to 20 minutes until a toothpick inserted in the center comes out clean. Allow the cake to cool completely in the pan before proceeding.
Making the Three Milk Mixture
We combine one 14-ounce can of sweetened condensed milk with one 12-ounce can of evaporated milk in a large mixing bowl. Add 1 cup of heavy cream to create our traditional tres leches base.
Blend 2 cups of fresh strawberries with 2 tablespoons of sugar until completely smooth. Strain the strawberry puree through a fine mesh strainer to remove any seeds for the smoothest texture.
Mix the strawberry puree into our three milk mixture along with 1 teaspoon of vanilla extract. Whisk everything together until fully incorporated and the mixture takes on a beautiful pink color.
Preparing the Strawberry Layer
We hull and slice 1 pound of fresh strawberries into uniform pieces. Combine the sliced strawberries with 1/4 cup sugar and 1 tablespoon fresh lemon juice in a medium saucepan.
Cook the strawberry mixture over medium heat for 5 to 7 minutes until the strawberries release their juices. Mix 1 tablespoon cornstarch with 2 tablespoons water to create a slurry.
Add the cornstarch slurry to the strawberries and cook for an additional 2 minutes until the mixture thickens slightly. Remove from heat and let cool to room temperature.
Assembling the Strawberry Tres Leches
Using metal chopsticks or a fork we poke holes evenly across the entire surface of our cooled sponge cake. Space the holes about 1 inch apart to ensure proper milk absorption.
Pour half of our strawberry milk mixture slowly over the cake using a small offset spatula to distribute evenly. Allow the cake to absorb the liquid for 10 minutes before adding the remaining mixture.
Spread our prepared strawberry layer evenly over the soaked cake. Cover tightly with plastic wrap and refrigerate for at least 4 hours or overnight for optimal absorption.
Adding the Final Touches
We whip 2 cups of heavy cream with 1/3 cup powdered sugar and 1 teaspoon vanilla extract until soft peaks form. Spread the whipped cream evenly over our chilled cake using a clean offset spatula.
Garnish with fresh strawberry slices arranged in rows across the surface. Add mint leaves between the strawberries for a pop of color and fresh aroma.
Slice the cake into squares using a sharp knife wiped clean between cuts. Serve immediately while the whipped cream maintains its perfect texture.
Make-Ahead Instructions
Strawberry tres leches cake becomes our perfect dessert for entertaining because we can prepare it completely up to three days in advance. This extended preparation time actually enhances the cake’s flavor as the milk mixture continues to penetrate deeper into the sponge layers.
We recommend baking the sponge cake component first and allowing it to cool completely to room temperature. Once cooled we can wrap the unfrosted cake tightly in plastic wrap and store it at room temperature for up to 24 hours before proceeding with the milk soaking process.
Our three milk strawberry mixture can be prepared and stored separately in the refrigerator for up to two days before assembly. We blend the strawberry puree with the condensed milk evaporated milk and heavy cream then store this mixture in an airtight container until ready to use.
For optimal absorption we assemble the cake by poking holes throughout the surface and pouring our strawberry milk mixture in stages. After complete soaking we refrigerate the cake for a minimum of 4 hours though overnight refrigeration produces superior results. The extended chilling time allows every layer of sponge to absorb the milk mixture completely creating our signature moist texture.
We prepare the strawberry layer component up to two days ahead by cooking our sliced strawberries with sugar and lemon juice until thickened. This mixture stores beautifully in the refrigerator and actually develops more concentrated flavors over time.
Our whipped cream topping and fresh strawberry garnish should be added just before serving to maintain optimal texture and appearance. We can whip the cream and store it covered in the refrigerator for up to 6 hours but fresh strawberries and mint leaves perform best when added at the final moment.
When storing our completed tres leches cake we cover it tightly with plastic wrap or aluminum foil to prevent absorption of refrigerator odors. The cake maintains peak quality for up to three days refrigerated making it our go to dessert for planned celebrations and gatherings.
Storage Tips
Refrigeration Storage
Our strawberry tres leches cake maintains its optimal flavor and texture when stored properly in the refrigerator. We recommend placing the cake in an airtight container to preserve its moisture and prevent it from absorbing other flavors. The cake will stay fresh for up to 1 week when stored under proper refrigeration conditions.
Before placing the cake in the refrigerator, we suggest covering it with plastic wrap to prevent moisture loss and maintain the cake’s signature creamy texture. This extra step ensures our strawberry tres leches remains as delicious as the day we made it.
Freezing Options
We can extend the storage life of our strawberry tres leches by freezing the sponge cake portion before assembly. The cooled sponge cake freezes beautifully for up to 3 months when wrapped tightly in plastic wrap and aluminum foil. We recommend placing the wrapped cake in an airtight container or freezer bag for additional protection against freezer burn.
When we’re ready to use the frozen sponge cake, we thaw it overnight in the refrigerator before adding the tres leches mixture and whipped topping. This gradual thawing process helps maintain the cake’s tender crumb structure.
Serving Preparation
We achieve the best serving experience by removing our strawberry tres leches cake from the refrigerator about 30 minutes before serving. This brief warming period allows the cake to reach a slightly warmer temperature while maintaining its refreshing qualities.
Our whipped cream topping performs best when added just before serving to maintain its light and fluffy texture. We can prepare the whipped cream separately and store it in the refrigerator, then apply it to individual slices or the entire cake moments before presentation.
Storage Best Practices
| Storage Method | Duration | Temperature | Container |
|---|---|---|---|
| Refrigerated Complete Cake | 4-7 days | 35-40°F | Airtight container |
| Frozen Sponge Cake | 3 months | 0°F | Wrapped + airtight container |
| Thawing Time | 8-12 hours | Refrigerator | Original wrapping |
We ensure optimal results by allowing our cake to cool completely before adding the milk mixture to prevent sogginess. Using a cake leveler to flatten the surface creates even soaking throughout the sponge, which contributes to consistent texture and flavor distribution during storage.
Serving Suggestions
We recommend serving our strawberry tres leches cake chilled directly from the refrigerator for the best texture and flavor experience. The cool temperature enhances the refreshing strawberry notes while maintaining the cake’s signature moistness that makes this dessert so irresistible.
Presentation Options
Our preferred method involves slicing the cake directly in the 9×13-inch pan for easy serving at gatherings and celebrations. Each square maintains its shape beautifully while showcasing the distinct layers of soaked sponge and vibrant strawberry elements. For more formal occasions we transfer individual portions to dessert plates using a large spatula to preserve the cake’s delicate structure.
Garnish Enhancements
We elevate each serving by adding fresh strawberry slices arranged in a fan pattern alongside the whipped cream topping. Freeze-dried strawberries provide an excellent textural contrast and intensify the berry flavor profile when sprinkled over each portion. Fresh mint leaves offer a pop of color and subtle aromatic complement that balances the rich creaminess.
Texture Additions
Crushed graham crackers scattered over individual servings add delightful crunch that contrasts beautifully with the moist cake base. We also enjoy incorporating colorful sprinkles for festive occasions or children’s parties to create visual appeal and celebratory atmosphere.
Portion Guidelines
| Serving Size | Recommended Portions | Occasion Type |
|---|---|---|
| 3×4 inch squares | 12 servings | Family gatherings |
| 2×3 inch squares | 18 servings | Large parties |
| 4×3 inch rectangles | 10 servings | Special celebrations |
Optimal Serving Timing
We serve this decadent dessert within 30 minutes of removing it from refrigeration to maintain the perfect balance between cool refreshment and optimal flavor release. The strawberry-infused milk mixture reaches its peak taste when slightly chilled rather than ice cold.
Special Occasion Pairings
This luscious dessert pairs exceptionally well with holidays and celebrations where the bright strawberry flavors complement seasonal festivities. We find it particularly suitable for spring gatherings, Mother’s Day brunches, and summer barbecues where the fresh berry components shine alongside other seasonal dishes.
Conclusion
This strawberry tres leches cake transforms a beloved classic into something truly extraordinary. We’ve shown you how to create a dessert that’s both visually stunning and incredibly delicious with its perfect balance of creamy textures and fresh strawberry flavor.
The beauty of this recipe lies in its flexibility and make-ahead nature. Whether you’re planning for a special celebration or simply want to treat yourself to something indulgent this dessert delivers every time.
We’re confident that once you try this strawberry variation you’ll find yourself making it again and again. The combination of traditional tres leches technique with vibrant strawberry elements creates a memorable dessert that’ll have everyone asking for the recipe.
Frequently Asked Questions
What makes strawberry tres leches cake different from traditional tres leches?
Strawberry tres leches cake incorporates fresh strawberry puree into the three milk mixture, giving it a beautiful pink color and fruity flavor. It also includes a strawberry layer made with cooked fresh strawberries, sugar, and lemon juice, providing a refreshing contrast to the rich, creamy texture of the traditional dessert.
How long should I refrigerate the cake before serving?
The cake should be refrigerated for at least 4 hours for proper milk absorption, but overnight chilling yields the best results. This allows the sponge cake to fully absorb the strawberry milk mixture and develop optimal flavor and texture.
Can I make strawberry tres leches cake ahead of time?
Yes, this cake can be prepared up to 3 days in advance, and the flavor actually improves over time. You can bake the sponge cake and store it for 24 hours, prepare the milk mixture 2 days ahead, and assemble everything except the whipped cream topping, which should be added just before serving.
What equipment do I need to make this cake?
Essential equipment includes a stand or hand mixer for whipping, a 9×13 metal cake pan for even baking, metal chopsticks or fork for creating absorption holes, and a small offset spatula for smooth application. Large mixing bowls and a fine mesh strainer are also recommended for best results.
How should I store leftover strawberry tres leches cake?
Store the cake in an airtight container in the refrigerator for up to one week. Cover with plastic wrap to prevent moisture loss. The sponge cake can be frozen for up to 3 months before assembly. Remove from refrigerator 30 minutes before serving for optimal temperature.
What are the best garnishing options for this cake?
Fresh strawberry slices, freeze-dried strawberries, and mint leaves make excellent garnishes for visual appeal and flavor. For festive occasions, consider adding crushed graham crackers or colorful sprinkles. Always add the whipped cream topping just before serving to maintain its light texture.
