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Strawberry Tres Leches Cake

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Strawberry Tres Leches Cake
Strawberry Tres Leches Cake
Strawberry Tres Leches Cake
Strawberry Tres Leches Cake
Strawberry Tres Leches Cake

I’ve been meaning to share this Strawberry Tres Leches Cake with you for a couple of weeks.

Strawberry Tres Leches Cake-9-NEW

With berries beginning to show up in greater quantities, I’ve been buying them….then we’ve eaten them. Then I would buy more for my recipe, and we’d eat them again.

Life’s been busy the past couple of weeks, (although I think we’re forever busy around here), and I just wasn’t able to sync up having fresh strawberries on hand the same day I had time to make the cake.

Even this past weekend, as I was trudging around the “great” outdoors, in the rain and the cold and the mud, I thought, hey, I could be home in my warm kitchen baking a cake :)

Strawberry Tres Leches Cake-12

Last year, I made a Pineapple Coconut Tres Leches Cake that was so good, I wanted to play with another fruit. Strawberry Shortcake is a favorite dessert and, I thought, the perfect inspiration for this creamy dreamy cake.

Originally, I thought that I would try my hand at making this a layer cake…but I chickened out.

Strawberry Tres Leches Cake-6

The truth is, I didn’t know if I could successfully stack this cake, and with all the delays I’d already experienced to get it done, I was in no mood for a recipe fail. What would happen to a cake drenched to the gills with creamy sweet milk if I tried to do two layers?

I envisioned a serious cake slide, or slump or perhaps the weight of the the top layer would crush the bottom layer. I know it’s possible to layer these types of cakes, but most of the recipes I’ve read remove the cake from the pans and then saturate it with the three milks.

The recipe I use lets the cake soak up the milk overnight while it’s still in the pan, which yields a perfectly moist, but not drippy piece of cake. I like that milk is trapped in the pan and the cake has lots of time to truly drink up all of the liquid.

At the last minute, I decided to try to flip the cake out of the pan. I didn’t actually think it would work, but I couldn’t resist trying it. It was a no go. It wasn’t going to budge.

(The second photo below was taken immediately after the milk was poured on top. It absorbs almost completely when left to sit overnight.)

Strawberry Tres Leches Cake-quad

For those of you who have never tried a tres leches cake, it sort of tastes like a cake doughnut that has been dunked in a melty vanilla milkshake. If you dunk a cake doughnut fast enough, it soaks up just enough liquid to be super moist.

The three milks taste like a custard and the cake is rich with eggs, so it’s like a drenched custard cake. Okay, so it doesn’t taste exactly like that, but if any of my description attempts appeal to you, then you’re almost certainly going to love this cake.

It’s also a fairly easy cake to make. Easy batter, easy baking. Poke a bunch of holes in the cake and pour the milk mixture over it.

Top the cake with sliced strawberries and some lightly sweetened whipped cream and you are good to go! A perfect cake for Cinco de Mayo or for Mother’s Day. Yes! Make this for mother’s day!

Strawberry Tres Leches Cake-14-newTips for making Strawberry Tres Leches Cake:

  • I always bake tres leches cakes in a 13 x 9 pan, but I wanted a different look this time. As I mentioned, I really wanted to try this as a layer cake, so I settled for baking it in a 10″ round pan. I think it turned out pretty, but I honestly preferred the slightly larger pan that had more surface area for the milk mixture to settle and I think the texture was better.
  •  Do not skimp when poking the cake with holes. I’ve used a fork or a bamboo skewer.
  • I cut the strawberries in half, then sliced them because I wanted slender pieces that wouldn’t interfere with cutting the cake. That worked pretty well, but next time, I would just chop them up and make for even easier cutting.
  • I originally planned to layer the strawberries in a fancy design, but really, nobody is going to see them, and it was getting a little tedious with the size of strawberries I cut, so I very casually arranged them. For you. Since you were going to see them:) Next time, I’m chopping them all up and throwing them on the cake.
  • The first piece of cake is probably not going to come out cleanly, especially if you use the size pan I did. (This is another reason I vote for the 13 x 9 size. It’s easier to serve from because you’re cutting squares.) Here’s a tip I use when I make it in the 13 x 9: Cut the cake in desired slices before you put the final whipped cream on top. Then, you won’t have to cut it, you’ll scoop up your pieces with a spatula and the whipped cream should just pull away nicely. This worked beautifully for me when I was serving multiple cakes to a large group. My whipped cream was soft enough to do that though. The cakes had set at room temperature for a bit before serving. Firm whipped cream may not work as cleanly for pre-cutting, in which case, you would just cut it when you serve it, wiping the knife clean after each cut.
  • I didn’t sweeten the strawberries before placing them on the cake because I believe the cake has enough sweetness to balance any tartness the strawberries might bring.

So there you have it. Strawberry Tres Leches Cake. I finally had baking time and strawberries on hand at the same time. It was worth it. I love this strawberry version.

Of course, you can use any fruit you wish or use no fruit at all. Or you can make the Pineapple Coconut Tres Leches Cake that has coconut milk in it. They’re all good. Yep…

Strawberry Tres Leches Cake-15

ALL good:)

 

Strawberry Tres Leches Cake takes the classic combo of strawberries and cream to a new level. Berries are a perfect match for this rich and creamy cake!
5 from 2 votes
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Strawberry Tres Leches Cake

Plan to make this cake the day before you want to serve it. You'll need to let it refrigerate overnight before topping with strawberries and whipped cream.
Servings 8 -12 servings (possibly even 16, depending upon your appetite)

Ingredients

For the cake:

  • 6 3/4 ounces cake flour (about 1 and 1/2 cups + 1 Tablespoon)
  • 1 teaspoon baking powder
  • 1/2 teaspoon kosher salt
  • 1/2 cup unsalted butter 1 stick, room temperature
  • 8 ounces sugar 1 cup
  • 5 large eggs room temperature
  • 1 1/2 teaspoons vanilla extract

For the glaze:

  • 1 12 ounce can evaporated milk
  • 1 14 ounce can sweetened condensed milk
  • 1 cup half and half

For the topping:

  • 2 cups chopped or sliced strawberries
  • 2 cups heavy cream
  • 1/4 cup powdered sugar
  • Additional strawberries for garnish

Instructions

  1. Preheat oven to 350 degrees F. Lightly grease and flour a 13" x 9" pan. Set aside.
  2. Whisk together the cake flour, baking powder and salt in a medium bowl and set aside.
  3. In a mixing bowl, (using paddle attachment) beat butter on medium speed until fluffy, about 1 minute.
  4. Decrease speed to low and very gradually add sugar (this should take a good minute) scraping sides of bowl as necessary.
  5. Add the eggs, one at a time mixing thoroughly after each addition. Add the vanilla and mix until combined.
  6. Add the flour mixture in thirds and mix just until combined after each addition. Scrape bowl as necessary and don't over beat.
  7. Transfer the batter to prepared pan and spread evenly. This will be thin layer of batter.
  8. Bake for 18-25 minutes until lightly golden. If you have a thermometer, the cake will be done when it's internal temperature registers 200 degrees. Mine took about 18-20 minutes.
  9. Place cake on a cooling rack and allow to cool for 30 minutes. Then, poke the top of the cake all over with a skewer or a fork. I used a skewer this time, but found that the fork was much more effective. Be thorough with poking the cake. Any areas without enough holes will not absorb the glaze as well as the areas that have a lot.
  10. Allow cake to cool completely.
  11. Make the glaze by combining the evaporated milk, sweetened condensed milk and half and half in a liquid measuring cup. Whisk to thoroughly combine, then slowly pour the mixture over the entire cake.
  12. Cover and refrigerate overnight.
  13. The next day, most, if not all of the liquid should have been absorbed by the cake.
  14. Arrange chopped or sliced strawberries all over top of cake.
  15. Place the heavy cream, powdered sugar and vanilla into a mixing bowl and using whisk attachment or electric mixer, beat to stiff peaks. Spread or pipe the topping on the cake and allow to chill in refrigerator until ready to serve. Garnish with additional strawberries, if desired.

Recipe Notes

*Store cake covered in refrigerator. Once the cake is thoroughly chilled, you should be able to cut pretty clean squares. Mine only chilled for about an hour, so my whipped cream was still a bit soft. (Or, use my tips for pre-cutting mentioned in the post.)

*Even though I baked my cake in a 10" round, I'm recommending that you bake it in a 13 x 9 and therefore, have only mentioned that size in the directions. If you do decide to use the 10", baking time will be a few minutes longer.

*The original recipe is all in weight measurements which is great if you have a scale because you won't need measuring cups. I've provided the traditional measurements that are as close as possible to the weight measurements.

*I just lightly sweetened my whipped cream because the dessert is already sweet. If you like a sweeter whipped cream, you can double the powdered sugar or add even more to taste.

*Make sure you thoroughly poke the cake. I like to use a fork and poke every half inch or so until the top of the cake is covered in tiny holes.

*Update 5-6-16: It tooks us a few days to get through this rich cake (even though we shared it with others.) I thought I'd share that I thought it was better the day after I put the fruit and whipped cream on it and it was possibly even better on the day after that. The strawberries soaked up more of the milk and let out more strawberry flavor. Recipe adapted from Food Network The Merchant Baker Copyright © 2016

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Donna

Friday 10th of July 2020

I tried the glaze using the puréed straw berries and also a glaze with puréed peaches and both times it tasted great but I have a problem that I hope you can help me with- no matter how many holes I poke in cake most of the liquid sits and remains on top of the cake even overnight Is there something I am doing wrong I was expecting the cake to absorb it better

Ramona

Friday 10th of July 2020

Hi Donna, the only thing that you're doing differently than the recipe is adding your pureed fruit. The cake is a sponge cake and should be soaking up all of that liquid. There might be a little bit of liquid on the sides, but every single time I make this, the cake soaks the liquid up beautifully. I also have a pineapple coconut tres leches cake version and put the crushed pineapple on top after the overnight soak. I really think the fruit on top may be the way to go. Try the recipe without the fruit puree in the milk mixture and see how it works out for you making sure you really put a lot of holes in the cake. There's actually a video in my pineapple version that shows the milk being poured over the cake. You'll get an idea of how many holes I've poked into the cake. So, try it without the puree in the glaze and let me know if that was the culprit. It simple might have been too thick to fully absorb. Alternately, you can try straining the fruit purees so that only the thin juice from the fruit is added to the milks. For me, adding the whole fruit to the top is really the way to go and is a nice contrast to the creamy cake.

Donna

Monday 6th of July 2020

I have a question- I was wondering if adding puréed strawberries to the glaze before pouring over cake would work and give the cake itself some natural strawberry flavor?

Ramona

Monday 6th of July 2020

Hi Donna, I find that layering the strawberries on top of the cake does add a bit of strawberry flavor. But for even more flavor, it would work to add pureed strawberries to the glaze. However, I would reduce one of the milks by the amount of pureed strawberries you add so that you don't end up with too much liquid. It's a pretty forgiving cake and you can really play around with variations.

Rebecca

Friday 2nd of August 2019

Love this recipe! It's so delicious every time I make it! And always a hit with family and friends. It has just the right amount of moisture! I used a 13×9 and let it sit overnight in the fridge.

Ramona

Friday 2nd of August 2019

Rebecca, I'm excited to hear it's such a hit with your family and friends. I love it! It's such a great dessert for those who love strawberries and cream...and I am definitely one of those people :)

Sophie

Thursday 17th of May 2018

I am doing a project and I need a description for Strawberry Tres Leches Cake. What do you think?

Ramona

Thursday 17th of May 2018

Hi Sophie! I think you should do a search on tres leches cake to understand what it is and get a description that works for you. Then, simply add that this is a variation on that recipe that uses fresh strawberries.

Sheila

Thursday 27th of July 2017

I noticed this cake the eggs weren't separated most I have read on they are and egg whites are wipped then folded in ?

Ramona

Thursday 27th of July 2017

Sheila, it's not necessary with this particular recipe. You can add the eggs in whole just as the directions state. Of course, you are always welcome to separate the eggs and whip the whites, that will lighten the cake further. That being said, I think the recipe works well without that extra step.

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