Moist Strawberry Tres Leches Cake

If you ask me, tres leches cake is already pretty wonderful on its own.

This strawberry version takes the classic Mexican dessert and adds a fresh summer twist that everyone seems to love. Sweet berries and cool whipped cream complement the rich, milk-soaked cake underneath.

It’s made with a light sponge cake that drinks up three types of milk, creating that creamy, melt-in-your-mouth texture we all know and love. Fresh strawberry pieces and a simple strawberry sauce give each bite a bit of brightness.

It’s a crowd-pleasing dessert that works perfectly for summer gatherings, and the best part is you can make it ahead of time.

What Kind of Strawberries Should I Use?

Fresh strawberries are the way to go for this tres leches cake, and you’ll want to pick ones that are bright red and fully ripe for the best flavor. When you’re at the store, look for berries that are firm but not hard, with no white or green patches near the stem. Local strawberries in season will give you the sweetest results, but even standard grocery store berries will work well as long as they’re ripe. If you’re making this cake outside of strawberry season, you can use frozen strawberries in a pinch – just make sure to thaw and drain them well to avoid adding extra moisture to your cake.

Options for Substitutions

While some ingredients are essential for this classic cake, there are several ways you can switch things up:

• Three milks mixture: The combination of sweetened condensed milk, evaporated milk, and heavy cream is essential for a true tres leches cake – these shouldn’t be substituted as they’re what makes this dessert special.
• All-purpose flour: You can use cake flour for an even lighter texture – just add 2 extra tablespoons per cup of flour called for in the recipe.
• Strawberries: Feel free to swap strawberries with other berries like raspberries, blackberries, or a mix. Peaches or mangoes work great too – just make sure to slice them thinly.
• Heavy cream (for topping): If you’re out of heavy cream for the topping, you can use whipped topping in a pinch, though fresh whipped cream gives the best results.
• Vanilla extract: Try almond extract instead (use half the amount) or coconut extract for a different flavor profile. You can also use vanilla bean paste at a 1:1 ratio.
• Confectioners’ sugar: For the whipped topping, you can use granulated sugar instead – just make sure to mix well so it dissolves completely.

Watch Out for These Mistakes While Baking

The biggest challenge when making tres leches cake is achieving the right texture – if your cake is too dense, it won’t properly absorb the milk mixture, so make sure to beat your egg whites until they form stiff peaks and fold them gently into the batter to maintain airiness. A common mistake is rushing to add the three-milk mixture while the cake is still warm – always let your cake cool completely (about 30 minutes) before poking holes and pouring the milk mixture, or you’ll end up with a soggy bottom and uneven milk distribution. To prevent the strawberries from making your cake watery, avoid adding them too far in advance, and pat them dry with paper towels after slicing – you can also toss them with sugar just 30 minutes before serving to draw out excess moisture while adding sweetness. For the best results, let the cake chill in the refrigerator for at least 4 hours (or overnight) after adding the milk mixture, which allows the cake to fully absorb the liquid and develop its characteristic creamy texture.

What to Serve With Tres Leches Cake?

This sweet and milky cake pairs wonderfully with a hot cup of Mexican coffee or café con leche to balance out the richness. If you’re serving it for dessert after dinner, I like to add some fresh berries on the side – raspberries and blackberries work great alongside the strawberries already on top. Since the cake is pretty sweet and rich, a scoop of tangy fruit sorbet (like mango or passion fruit) can be really nice for contrast. You could also serve it with a small glass of cold horchata for a truly Mexican-inspired dessert experience.

Storage Instructions

Keep Cool: Since this is a milk-soaked cake, it needs to live in the refrigerator. Place it in an airtight container or cover the cake pan tightly with plastic wrap. It’ll stay fresh and tasty for up to 4 days, though the whipped cream might start to lose its shape after day 2.

Make Ahead: You can bake the cake layer up to 2 days ahead and keep it well-wrapped at room temperature. The tres leches mixture can also be prepared a day in advance and stored in the fridge. Just wait to assemble and add the whipped cream and strawberries until a few hours before serving for the best presentation.

Serve: Take the cake out of the fridge about 15-20 minutes before serving to take the chill off. This lets the flavors really shine and gives you the perfect creamy texture. If you have any strawberry-topped slices left, know that the berries might get a bit soft after a day.

Preparation Time	30-45 minutes
Cooking Time	20-25 minutes
Total Time	50-70 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 3000-3500
• Protein: 40-50 g
• Fat: 200-220 g
• Carbohydrates: 300-350 g

Ingredients

For preparing the pan:

• Butter, for coating the baking dish

For the cake layer:

• 1 cup all-purpose unbleached flour
• 1 1/2 tsp baking powder
• 1/4 tsp kosher salt
• 5 large eggs, at room temperature
• 1 cup granulated sugar, divided
• 1/3 cup whole milk
• 3/4 tsp vanilla extract

For the three-milk soak:

• 1 can (14 oz) sweetened condensed milk
• 1 can (12 oz) evaporated milk
• 1/2 cup heavy whipping cream
• Pinch kosher salt

For the whipped cream topping:

• 2 1/2 cups heavy cream
• 2 1/2 tbsp confectioners’ sugar
• 1/2 tsp vanilla extract

For the strawberry garnish:

• 3 cups sliced fresh strawberries
• 1 tsp granulated sugar

Step 1: Prepare the Baking Dish and Oven

• butter, for coating the baking dish

Place the oven rack in the center and preheat the oven to 350 degrees Fahrenheit.

Butter the bottom and sides of a 9×13-inch Pyrex dish generously.

Next, line the bottom with parchment paper, and then lightly butter the parchment paper as well.

This will help the cake release from the pan easily after baking.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, and salt until well combined.

Set this bowl aside to use later when integrating the wet and dry ingredients.

Step 3: Prepare the Egg Mixtures

Separate the eggs, placing the egg whites in a medium bowl and the yolks in a large bowl.

Using an electric mixer, beat the egg yolks and 3/4 cup sugar at medium speed until the mixture is pale and creamy, which takes about 2 minutes.

Add the milk and 3/4 teaspoon vanilla and beat until just combined.

Next, clean and dry the beaters, then beat the egg whites on high speed until they form soft peaks, which should take about 2 to 3 minutes.

Add the remaining 1/4 cup sugar in a slow stream and continue to beat on high until the egg whites reach firm peaks.

Step 4: Combine the Batter and Bake

Whisk one-third of the dry ingredients into the yolk mixture until well combined.

Gently fold in one-third of the beaten egg whites using a rubber spatula.

Alternating, fold in the remaining dry ingredients and egg whites in two more batches.

Once fully incorporated, pour the batter into the prepared pan.

Bake for 20 to 25 minutes, or until a toothpick inserted in the center of the cake comes out clean.

Let the pan cool on a rack for about 10 minutes, then invert the cake onto a rack and carefully remove the parchment paper.

Allow the cake to cool completely before returning it to the baking dish.

I like to ensure the cake is fully cooled before adding any liquids—this helps it absorb the milk mixture evenly.

Step 5: Make the Milk Mixture and Soak the Cake

In a medium saucepan, combine the condensed milk, evaporated milk, heavy cream, and a pinch of salt.

Stir to mix, and cook over medium-low heat, stirring frequently, until the mixture begins to bubble around the edges, about 3 to 5 minutes.

Remove from heat.

Using a toothpick, poke holes in the cooled cake at half-inch intervals all over.

Slowly pour the warm milk mixture over the cake, starting at the edges and working towards the center, allowing the liquid to soak in.

Cover the dish with plastic wrap and refrigerate for at least 2 hours, and up to 24 hours, so the cake absorbs all the liquid and becomes deliciously moist.

Step 6: Whip the Cream Topping

In a large bowl, beat heavy cream on medium speed.

When it starts to thicken, add sugar and vanilla, then continue beating until the cream forms firm peaks, about 3 to 4 minutes.

Be careful not to overbeat, or the cream might turn grainy.

I like to stop beating just as it holds its shape for the perfect texture.

Step 7: Assemble and Serve the Cake

Spread the whipped cream evenly over the top of the chilled, soaked cake.

In a separate bowl, combine the strawberries and 1 teaspoon of sugar and toss to coat.

Distribute the sweetened strawberries evenly over the whipped cream.

Slice and serve cold.