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 (or nonstick spray)

For the cake layer:

• 1/4 tsp kosher salt
• 1/3 cup whole milk
• 5 large eggs, at room temperature (brings better rise and texture)
• 1 cup granulated sugar, divided
• 1 cup all-purpose flour (I use King Arthur all-purpose)
• 1 1/2 tsp baking powder
• 3/4 tsp vanilla extract (pure vanilla for best flavor)

For the three-milk soak:

• 1/2 cup heavy whipping cream (gives the signature rich texture)
• 1 can evaporated milk (12 oz)
• 1 can sweetened condensed milk
• Pinch kosher salt

For the whipped cream topping:

• 2 1/2 tbsp confectioners’ sugar
• 2 1/2 cups heavy cream (cold, straight from refrigerator)
• 1/2 tsp vanilla extract

For the strawberry garnish:

• 3 cups fresh strawberries, sliced (slice into 1/4-inch pieces)
• 1 tsp granulated sugar (optional but recommended to release juices)

Step 1: Prepare the Pan and Mise en Place

• Butter or nonstick spray
• 5 large eggs, at room temperature

Preheat your oven to 350°F and butter or spray your baking dish thoroughly to prevent sticking.

While the oven heats, gather all ingredients and bring your eggs to room temperature—this takes about 15-20 minutes and is crucial for achieving maximum rise and a light, fluffy crumb.

Room temperature eggs incorporate more air and create a better emulsion with the sugar, which is the foundation of this tender cake.

Step 2: Combine Dry Ingredients and Start the Batter

• 1 cup all-purpose flour
• 1 1/2 tsp baking powder
• 1/4 tsp kosher salt
• Egg yolks
• 3/4 cup granulated sugar
• 1/3 cup whole milk
• 3/4 tsp vanilla extract

In a medium bowl, whisk together the flour, baking powder, and salt, then set aside.

In a separate larger bowl, beat the egg yolks with 3/4 cup of granulated sugar for about 2 minutes until the mixture becomes pale and slightly thickened—this ribbon stage creates a lighter, more delicate crumb.

Stir in the whole milk and vanilla extract into the yolk mixture until just combined.

Step 3: Create Whipped Egg Whites and Fold into Batter

• Egg whites
• 1/4 cup granulated sugar
• Dry ingredient mixture from Step 2
• Yolk mixture from Step 2

In a clean, dry bowl, beat the egg whites until soft peaks form (about 2-3 minutes), then gradually add the remaining 1/4 cup sugar while continuing to beat until stiff, glossy peaks form.

This creates an airy meringue that will lighten the cake.

Now fold the dry ingredient mixture into the yolk mixture in three additions, alternating with the egg whites in three additions—gently fold using a spatula to maintain the airiness.

The key is to preserve those air bubbles while ensuring everything is evenly combined.

Step 4: Bake the Cake Layer

• Batter from Step 3

Pour the batter into your prepared baking dish and smooth the top gently.

Bake for 20-25 minutes until a toothpick inserted in the center comes out clean or with just a few moist crumbs—the cake will be light golden and spring back when lightly touched.

Let the cake cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely.

This cooling step is important before adding the milk mixture, so the cake can set slightly.

Step 5: Prepare and Soak with the Milk Mixture

• 1 can sweetened condensed milk
• 1 can evaporated milk
• 1/2 cup heavy whipping cream
• Pinch kosher salt

While the cake cools, combine the sweetened condensed milk, evaporated milk, heavy whipping cream, and a pinch of salt in a saucepan.

Heat over medium-low, stirring frequently for 3-5 minutes until the mixture is warm and well blended—this gentle heating helps everything combine smoothly without curdling the condensed milk.

Once the cooled cake is completely room temperature, use a fork to poke all over the top surface, creating small holes for the milk mixture to soak in.

Slowly pour the warm milk mixture evenly over the entire cake surface, letting it absorb gradually.

Cover and refrigerate for at least 2-4 hours, though overnight (up to 24 hours) gives the best texture as the cake fully absorbs the custard-like filling.

Step 6: Make the Whipped Cream Topping and Prepare Strawberries

• 2 1/2 cups heavy cream
• 2 1/2 tbsp confectioners’ sugar
• 1/2 tsp vanilla extract
• 3 cups fresh strawberries, sliced
• 1 tsp granulated sugar

Remove the chilled cake from the refrigerator about 30 minutes before assembling.

Toss the sliced fresh strawberries with 1 teaspoon of granulated sugar and let them sit for 10 minutes to release their juices—this creates a light strawberry syrup that adds moisture and flavor.

In a cold bowl, beat the cold heavy cream with confectioners’ sugar and vanilla extract for 3-4 minutes until firm peaks form.

I find that starting with very cold cream and a cold bowl makes this process faster and gives you more control over the texture.

Step 7: Assemble and Serve

• Whipped cream from Step 6
• Prepared strawberries from Step 6
• Chilled soaked cake from Step 5

Spread the whipped cream evenly over the top of the chilled tres leches cake in an even layer.

Arrange the sugared strawberries and their juices generously over the whipped cream, creating an appealing presentation.

Slice and serve immediately—the contrast of the moist cake, creamy filling, cool whipped cream, and fresh strawberries creates the perfect bite.

For cleaner slices, I like to dip my knife in hot water and wipe it between cuts.