| | | | |

Delicious Strawberry Tres Leches Cake Recipe

If you’re looking to try a new dessert, this Delicious Strawberry Tres Leches Cake recipe is perfect. It’s a fresh take on the classic Latin American cake, featuring a fluffy sponge cake soaked in three types of milk. Topped with fresh strawberries and fresh whipped cream, this cake is sure to impress your family and friends.

Delicious Strawberry Tres Leches Cake Recipe

This strawberry version of the beloved tres leches cake adds a fruity twist. The fresh strawberries on top of the cake add a burst of color and flavor, making it both beautiful and delicious. 

Whether it’s for a special occasion or just because, this cake is a must-try for any dessert lover.

What is Special about Tres Leches?

Tres leches cake is special because it’s soaked in three kinds of milk: evaporated milk, condensed milk, and heavy cream or whole milk. The texture of the sponge cake helps it stay very moist and rich without getting too soggy. 

It’s a popular dessert in Latin America, known for being sweet and creamy. The whipped cream on top and fresh fruit, like strawberries, make it even better and add a nice, light touch.

Why is Tres Leches Cake soggy?

Tres leches cake is often described as soggy because it is soaked in a mixture of three types of milk. This soaking process makes the cake extremely moist. 

However, the sponge cake used in tres leches is designed to absorb the liquid without falling apart, giving it a rich and creamy texture while maintaining its structure. The result is a cake that is very moist and flavorful, but not overly soggy.

Delicious Strawberry Tres Leches Cake Recipe

Ingredients you’ll need for this Strawberry Tres Leches Cake Recipe

You’ll need simple ingredients for this recipe, found in any grocery store:

  • All-purpose flour. Provides structure for the fluffy sponge cake.- **Baking powder**: Helps the cake rise, ensuring it’s light and airy.
  • Salt. Enhances flavors, balancing sweetness and bringing out richness.
  • Eggs. Bind the cake together, add moisture, and contribute to a soft texture.
  • Granulated sugar. Sweetens the cake and helps create a tender crumb.
  • Pure vanilla extract. Adds a warm, aromatic flavor complementing the strawberries and creamy milks.
  • Unsalted butter. Gives the cake a rich flavor and tender texture.
  • Evaporated milk. Part of the milk mixture that soaks the cake, contributing to its moist texture.
  • Sweetened Condensed milk. Adds sweetness and creaminess to the milk soak.
  • Whole milk. The third milk for the milk soak
  • Heavy cream. Adds richness to the milk soak and is used for the whipped topping.
  • Freeze-dried strawberries. Intensify the strawberry flavor in the frosting.
  • Powdered sugar. Sweetens the whipped cream topping, giving it a smooth finish.
  • Fresh strawberries. Add freshness and vibrant color on top of the cake.

Take a look at the recipe card at the bottom of this post for the full recipe.

Add-ins and Substitutions

Here are some add-ins and substitutions for the Strawberry Tres Leches Cake recipe:

Add-ins:

  1. Coconut Flakes: Sprinkle on top of the whipped cream for added texture and coconut flavor.
  2. Lemon Zest: Add to the batter or whipped cream for a fresh, citrusy note.
  3. Almond Extract: Use a small amount in the batter for a subtle nutty flavor.
  4. Cinnamon: Add a pinch to the batter or the milk soak for a warm spice.

Substitutions:

  1. Gluten-Free Flour: Replace all-purpose flour with a gluten-free blend to make the cake gluten-free.
  2. Coconut Milk: Substitute one of the milks in the strawberry milk mixture (such as evaporated milk) with coconut milk for a different flavor profile.
  3. Raspberries or Blueberries: Use instead of or in addition to fresh strawberries for a mixed berry version.
Delicious Strawberry Tres Leches Cake Recipe

How to make this Strawberry Tres Leches Cake

Sponge:

Start by preheating your oven to 350°F and spraying a 9×13-inch baking pan with cooking spray. Don’t grease the sides of the pan.

Melt butter and set it aside to let it cool.

Measure and sift your dry ingredients, then set them aside.

In a large bowl of a stand mixer or an electric hand mixer with the whisk attachment, beat the eggs, sugar, and vanilla on medium-high speed until they triple in size, which takes about 5 minutes.

Be careful not to overbeat the eggs; just whip them to the right volume. If the mixture becomes too stiff, the cake won’t rise properly.

Lift the whisk from the batter and make a figure-eight with the dripping batter. If the figure-eight stays on the surface, it’s ready.

Using a rubber spatula, gently fold the flour mixture into the egg mixture until just combined. Be careful not to overmix to keep the batter light and fluffy and to preserve the air bubbles created by whipping the eggs. This will ensure an airy cake.

Fold in the melted butter mixture the same way you did with the flour. Pour the cake batter into the prepared pan and immediately place it in the oven to bake.

Bake for 20 to 25 minutes until a toothpick inserted in the middle comes out clean and the cake looks golden brown.

Take the cake out of the oven and let cake cool completely over a wire rack

Soak Milk Mixture:

To make the sweet milk mixture, use a food processor to mix together the different kinds of milk and the freeze-dried strawberry powder. The strawberry powder should be completely dissolved into the mixture. 

Poke holes in the cake using the back of a wooden spoon, a fork, or a wooden skewer. Pour the sweet strawberry milk mixture over the cake. Refrigerate the cake for at least an hour to let the liquid soak in completely.

Homemade Whipped Cream:

Using a clean stand mixer bowl or a handheld mixer with the paddle attachment, whip the heavy cream, freeze-dried strawberry powder, and powdered sugar, until stiff peaks form.

Before serving, spread the whipped strawberry topping over the cake and add fresh strawberries on top. Enjoy!

Expert Tips

Here are a few expert tips to make sure you bake the best sponge cake:

  1. Skip greasing the sides: Grease the bottom with baking spray. Leaving the sides ungreased helps the cake climb for a light and fluffy texture.
  2. Use room temperature eggs: Make sure your eggs are at room temperature before using them. This helps with better whipping, creating a stable and voluminous egg foam for a light and airy sponge cake.
  3. Don’t over-mix your eggs: Do a figure-eight test with the batter. If the figure-eight holds, it’s ready. If not, beat a bit more.
  4. Fold in flour and butter gently: Use a gentle folding motion to mix flour and butter into the wet ingredients. This prevents air bubbles from popping and keeps the cake from deflating.
  5. Bake immediately: Preheat the oven and have your cake pan ready before starting. This ensures you bake immediately, preventing air bubbles from popping and the cake from deflating.
  6. Avoid opening the oven: Don’t open the oven door frequently during baking to prevent the cake from sinking. Only check for doneness near the end of the baking time.
Delicious Strawberry Tres Leches Cake Recipe

Frequently Asked Questions

How do I make Freeze-dried strawberry powder?

Making freeze-dried strawberry powder is simple and straightforward. Place the freeze-dried strawberries into a food processor or blender, then pulse or blend them until they become a fine powder. 

You might need to stop occasionally to shake the container to ensure even blending.

Why is my Tres Leches Cake not absorbing milk?

If your Tres Leches Cake isn’t absorbing the milk, it could be because the cake is too dense. Tres Leches Cake should have a light and airy texture to soak up the milk mixture properly. To achieve this, make sure to beat the eggs thoroughly to create a fluffy batter, and gently fold in the dry ingredients to keep the batter airy. 

Another reason might be that the cake is overcooked, forming a crust that prevents the milk from soaking in. To fix this, bake the cake just until a toothpick comes out clean and the top is golden brown. 

Finally, poke enough holes in the cake so the milk can penetrate and soak evenly.

How long do you leave a Tres Leches Cake in the fridge?

You should leave a Tres Leches Cake in the fridge for at least 1 hour, but overnight is best. This gives the cake plenty of time to absorb the milk mixture fully, making it moist and flavorful. Letting it sit in the fridge also helps the flavors blend together, resulting in a richer taste. So, for the best results, try to refrigerate your Tres Leches Cake overnight before serving.

Can I make my Strawberry Tres Leches Cake in advance?

Yes, it’s actually better to make it a day ahead to allow the milk to soak in and the flavors to develop.

How should I store Strawberry Tres Leches Cake?

Store the cake covered in the refrigerator. It stays fresh for about 3-4 days

Can I freeze my Strawberry Tres Leches Cake?

Yes, you can freeze your Tres Leches Cake without the fresh fruit on top. Wrap it tightly in plastic wrap and foil, and freeze for up to 2 months. Thaw it in the fridge before adding the topping and serving.

Take a look at the recipes below for more cake, or click this link for more Cinco de Mayo inspired desserts.

If you make this recipe, please be sure to give it a star rating and leave a comment!

Follow me on Instagram and tag #sweetfixbaker to see all the recipes you make!

Delicious Strawberry Tres Leches Cake Recipe
Print Recipe
5 from 2 votes

Delicious Strawberry Tres Leches Cake Recipe

If you're looking to try a new dessert, this Delicious Strawberry Tres Leches Cake recipe is perfect.
It's a fresh take on the classic Latin American cake, featuring a fluffy sponge cake soaked in three types of milk. Topped with fresh strawberries and fresh whipped cream, this cake is sure to impress your family and friends.
Prep Time30 minutes
Cook Time20 minutes
Fridge time30 minutes
Total Time1 hour 20 minutes
Course: Cakes
Cuisine: American
Keyword: delicious strawberry tres leches cake recipe, strawberry tres leches cake, strawberry tres leches cake recipe, sweet fix baker
Servings: 15 people
Author: Maria Corcuera

Equipment

  • 1 Electric mixer
  • 1 9×13 inch rectangular cake pan
  • 1 food processor

Ingredients

Sponge Cake:

  • 1 cup unsalted butter
  • 1 ¾ cup all-purpose flour spooned and leveled
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 4 large eggs room temperature
  • 1 ¼ cup granulated sugar
  • 1 teaspoon pure vanilla extract

Stawberry milk soak:

  • 12 ounces evaporated milk 1 can
  • 14 ounces sweetened condensed milk 1 can
  • 1/2 cup whole milk
  • 1 ounce freeze-dried strawberries divided between 2 parts of 3 tablespoons each

Strawberry whipped cream:

  • 1 ½ cup heavy whipping cream chilled
  • 3 tablespoons powdered sugar
  • 1 cup fresh strawberries washed and dried

Instructions

Sponge Cake:

  • Start by preheating your oven to 350°F and spraying a 9×13-inch baking pan with cooking spray. Don't grease the sides of the pan.
  • Melt butter in small time intervals using your microwave, or your stovetop. Set it aside to let it cool down before using it.
    1 cup unsalted butter
  • Measure, then sift your dry ingredients, and set them aside.
    1 ¾ cup all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon salt
  • In a large bowl of a stand mixer or an electric hand mixer with the whisk attachment, beat the eggs, sugar, and vanilla on medium-high speed until they triple in size, which takes about 5 minutes.
    Be careful not to overbeat the eggs; just whip them to the right volume. If the mixture becomes too stiff, the cake won't rise properly.
    Lift the whisk from the batter and make a figure-eight with the dripping batter. If the figure-eight stays on the surface, it's ready.
    4 large eggs, 1 ¼ cup granulated sugar, 1 teaspoon pure vanilla extract
  • Using a rubber spatula, gently fold the flour mixture into the egg mixture until just combined. Be careful not to overmix to keep the batter light and fluffy and to preserve the air bubbles created by whipping the eggs. This will ensure an airy cake.
  • Fold in the melted butter mixture the same way you did with the flour. Pour the cake batter into the prepared pan and immediately place it in the oven to bake.
  • Bake for 20 to 25 minutes until a toothpick inserted in the middle comes out clean and the cake looks golden brown.
  • Take the cake out of the oven and let it cool completely over a wire rack

Strawberry soak milk:

  • Place the freeze-dried strawberries into a food processor or blender, then pulse or blend them until they become a fine powder. 
    1 ounce freeze-dried strawberries
  • To make the sweet milk mixture, use a food processor to mix together the different kinds of milk and 3 tablespoons of the freeze-dried strawberry powder.
    The strawberry powder should be completely dissolved into the mixture.
    12 ounces evaporated milk, 14 ounces sweetened condensed milk, 1/2 cup whole milk
  • Poke holes in the cake using the back of a wooden spoon, a fork, or a wooden skewer. Pour the sweet strawberry milk mixture over the cake. Refrigerate the cake for at least an hour to let the liquid soak in completely.

Strawberry whipped cream:

  • Using a clean stand mixer bowl or a handheld mixer with the paddle attachment, whip the heavy cream, 3 tablespoons of freeze-dried strawberry powder, and powdered sugar, until stiff peaks form.
    1 ½ cup heavy whipping cream, 3 tablespoons powdered sugar
  • Before serving, spread the whipped strawberry topping over the cake and add fresh strawberries on top. Enjoy!
    1 cup fresh strawberries

Notes

Expert Tips

Here are a few expert tips to make sure you bake the best sponge cake:
  1. Skip greasing the sides: Grease the bottom with baking spray. Leaving the sides ungreased helps the cake climb for a light and fluffy texture.
  2. Use room temperature eggs: Make sure your eggs are at room temperature before using them. This helps with better whipping, creating a stable and voluminous egg foam for a light and airy sponge cake.
  3. Don’t over-mix your eggs: Do a figure-eight test with the batter. If the figure-eight holds, it’s ready. If not, beat a bit more.
  4. Fold in flour and butter gently: Use a gentle folding motion to mix flour and butter into the wet ingredients. This prevents air bubbles from popping and keeps the cake from deflating.
  5. Bake immediately: Preheat the oven and have your cake pan ready before starting. This ensures you bake immediately, preventing air bubbles from popping and the cake from deflating.
  6. Avoid opening the oven: Don’t open the oven door frequently during baking to prevent the cake from sinking. Only check for doneness near the end of the baking time.

Free Guide + Free Recipes!

Join our mailing list and receive my free guide “Commonly made mistakes when Baking”.

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating