A Sweet Family Tradition in Every Slice
This Strawberry Tres Leches Cake? It takes me straight back to Grandma’s kitchen table. She’d hum rancheras while teaching me how to whisk egg whites into clouds and soak cakes in sweet milk until every bite melted like a kiss. Her original tres leches was pure magic, but one day I added fresh strawberries to the milk. That’s when it became our daughter’s favorite—pink, fruity, and joyfully messy.
This cake isn’t just dessert. It’s a bridge between generations, between Michoacán and our busy modern kitchen, and it’s my love letter to the women who made me who I am. So if you’re a mama with a long to-do list and a short nap window, but still want to make something special—this recipe is for you.
It starts with a fluffy vanilla sponge, soaked in creamy homemade strawberry milk, then topped with whipped cream and sweet slices of real strawberries. It’s vibrant, festive, and deeply comforting—just like the people we bake it for.
Fresh Ingredients Make the Flavor Pop
You don’t need fancy ingredients—just fresh, quality ones. Here’s everything you’ll need for this delicious strawberry tres leches cake:
Strawberry Milk:
- ½ pound strawberries, stems removed
- ¾ cup granulated sugar
- 1 (12-ounce) can evaporated milk
- 1¼ cups whole milk
- ¼ cup heavy cream
Tres Leches Sponge Cake:
- 1½ cups all-purpose flour
- 1½ teaspoons baking powder
- ¼ teaspoon salt
- 6 large eggs, separated
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- ⅓ cup milk
Topping:
- ½ cup heavy cream
- 1 tablespoon powdered sugar, sifted
- Pinch of salt
- ½ pound strawberries, sliced
This cake is a great way to highlight fresh seasonal strawberries. But if they’re not in season, frozen strawberries work too—just thaw them fully before blending.
Make It Moist: The Strawberry Milk Soak
This cake comes together in three parts: the milk, the sponge, and the final assembly. Here’s how to make every step perfect.
Step 1: Make the Strawberry Milk
- Add the chopped strawberries and sugar to a blender. Let them sit together (macerate) for 15–30 minutes until softened.
- Pour in the evaporated milk and whole milk. Blend until smooth.
- Stir in the heavy cream, transfer the mixture to the fridge, and let it infuse for 1 hour.
- Before using, strain through a fine sieve to remove pulp and seeds.
This is the heart of the recipe—the strawberry milk soaks into every bite and infuses it with fruity flavor. I always prep this before baking the sponge—it’s ready just in time.
Step 2: Make the Tres Leches Sponge
- Preheat your oven to 350°F. Grease a 9×13-inch pan.
- In a bowl, whisk flour, baking powder, and salt. Set aside.
- In a stand mixer, beat egg yolks and sugar until pale and fluffy. Mix in the vanilla and milk just until combined.
- Fold the yolk mixture into the flour mixture.
- Clean the mixing bowl. Add egg whites and beat until stiff peaks form (about 3–4 minutes).
- Gently fold the egg whites into the batter, being careful not to deflate the mixture.
- Pour into the prepared pan and bake for 18–20 minutes. Let cool completely.
Beautiful Ways to Serve Strawberry Tres Leches
This cake is beautiful when served simply, but here are a few ways to make it extra special:
- Add a layer of sliced strawberries between the whipped cream and the cake
- Garnish with mint leaves or white chocolate shavings for a party-ready look
- Serve in individual jars for picnics, brunch, or Mother’s Day
Once the cake is fully cool:
- Poke holes all over the sponge with a fork.
- Pour the strained strawberry milk slowly over the cake. Let it soak for at least 3 hours, preferably overnight.
- Whip the heavy cream, powdered sugar, and salt until soft peaks form.
- Spread whipped cream over the soaked cake and top with sliced strawberries.
Storage Tips & Variations
- Store covered in the fridge for up to 4 days.
- You can freeze the sponge (before soaking) for up to 1 month.
- Want a twist? Try adding a layer of dulce de leche or using raspberry milk instead.
FAQs
Can I make strawberry tres leches cake ahead of time?
Yes! It’s actually better when made a day ahead. The milk soaks in beautifully, and the flavor deepens overnight.
Can I use frozen strawberries instead of fresh?
Absolutely. Just make sure they’re fully thawed and drained before blending, or the milk may turn watery.
How do I keep my tres leches cake from getting too soggy?
Don’t over-soak it. Pour slowly and stop when the sponge stops absorbing. Also, be sure to fully cool the sponge before adding milk.
How long does strawberry tres leches cake last in the fridge?
Up to 4 days, covered tightly. The whipped topping may begin to deflate after 48 hours, so add that just before serving for best texture.
Conclusion
This Strawberry Tres Leches Cake is tender, sweet, and infused with love. It’s a vibrant take on the traditional Mexican favorite, and it always disappears fast at our table.
Whether you’re baking for a birthday, brunch, or just because—it’s one of those recipes that makes people close their eyes after the first bite. Give it a try, and let me know how your family loves it.
Print
Strawberry Tres Leches Cake: Moist, Sweet & Packed with Fresh Berries
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 4 hours
- Yield: 12 servings 1x
- Category: Desserts
- Method: Baking
- Cuisine: Mexican
Description
A fruity twist on a traditional Mexican dessert, this Strawberry Tres Leches Cake is soaked in homemade strawberry milk and topped with whipped cream and fresh berries.
Ingredients
Strawberry Milk:
½ pound strawberries, stems removed
¾ cup granulated sugar
1 (12 oz) can evaporated milk
1¼ cups whole milk
¼ cup heavy cream
Tres Leches Sponge Cake:
1½ cups all-purpose flour
1½ teaspoons baking powder
¼ teaspoon salt
6 large eggs, separated
1 cup sugar
1 teaspoon vanilla
⅓ cup milk
Topping:
½ cup heavy cream
1 tablespoon powdered sugar, sifted
Pinch of salt
½ pound strawberries, stems removed and sliced
Instructions
1. Add chopped strawberries and sugar to a blender and let macerate for 15–30 minutes.
2. Pour in evaporated milk and whole milk, blend until smooth.
3. Stir in heavy cream, refrigerate 1 hour to infuse.
4. Strain the strawberry milk into a bowl or measuring cup.
5. Preheat oven to 350°F. Grease a 9×13-inch pan.
6. In a bowl, whisk together flour, baking powder, and salt.
7. In a stand mixer, beat egg yolks and sugar until fluffy.
8. Mix in vanilla and milk, then fold into dry ingredients.
9. In clean mixer bowl, beat egg whites to stiff peaks.
10. Fold egg whites gently into batter.
11. Pour into pan and bake 18–20 minutes. Let cool completely.
12. Poke holes in cooled cake and pour in strawberry milk slowly.
13. Refrigerate for at least 3 hours or overnight.
14. Whip cream, powdered sugar, and salt to soft peaks.
15. Spread whipped cream over cake and top with sliced strawberries.
Notes
Best made a day in advance to allow full soak.
You can use thawed frozen strawberries if fresh aren’t available.
Store covered in the fridge for up to 4 days.
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 27g
- Sodium: 80mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 105mg