Strawberry Tres Leches Cake is a moist strawberry cake soaked in a blend of three strawberry-infused milks, then topped with fluffy whipped cream and crisp, tangy freeze-dried strawberries.
❤️ Why You'll Love This Recipe
- It's a really simple shortcut to make a cake that seems like it took all day. This is as simple as making a boxed cake and pouring a sweet strawberry milk mixture over it!
- It's like spring in a cake. You're going to get that rich strawberry flavor throughout, from the cake to the strawberry milk mixture it's soaked in.
- This cake has a great texture combo from the soft spongey cake, the rich milk mixture, and the crunchy, tangy freeze-dried strawberries on top. Think poke cake, but richer!
🍓Ingredients
For Strawberry Cake
- 15.25oz strawberry cake mix - This is one standard box.
- 1 stick butter - Make sure this is at room-temperature when you're ready to blend; it makes for a much smoother batter!
- 1 cup milk - I like using whole milk to make the cake extra rich.
- 4 large eggs
For 3-Milk Mixture
- 1 cup heavy cream - If you're looking to cut a little bit of fat from the recipe, half & half also works well for this.
- 12oz evaporated milk - This is one standard can. Make sure to shake it before pouring!
- 14oz sweetened condensed milk - This is also a standard can.
- 2 tablespoon strawberry syrup - Yes, like the kind you use in strawberry milk! Just a little bit will give your tres leches mixture great color and flavor.
For Cake Topping
- 1 cup heavy cream - We're going to make whipped cream from scratch, but don't be intimidated! It's as easy as using a hand mixer. (If you'd prefer though, you're always welcomed to use the packaged variety.)
- ½ cup powdered sugar - This will sweeten our whipped cream without being grainy or heavy.
- 1oz freeze-dried strawberries - These give the cake topping a great crunch and tanginess! They can be found in the snack section of most grocery stores now.
Variations & Additions
- This cake can be made in any flavor you'd like by simply changing the cake mix flavor, the syrup flavor, and the topping. It would be delicious as a lemon tres leches, pumpkin tres leches cake, or a chocolate tres leches cake. (Of course, you can make it as a traditional tres leches too!)
- If you'd like, you can also top the cake with fresh strawberries. I choose not to do this because the strawberries tend to go bad quickly once they're on the cake. If you decide to top with sliced strawberries, make sure to do it just before serving.
🍰 How to Make Strawberry Tres Leches Cake
- MAKE THE CAKE: In a large bowl, mix 1 box of strawberry cake mix, 1 stick of softened butter, 1 cup whole milk, and 4 eggs. Pour into a 9x13” glass baking dish and bake as directed on the package.
- POKE HOLES: Let the cake cool for 15-20 minutes, then use the back of a wooden spoon to poke holes all over (about every 1-2 inches).
- MAKE THE TRES LECHES MIXTURE: Whisk together 8 oz heavy cream, 12 oz evaporated milk, 14 oz sweetened condensed milk, and 2 tablespoon strawberry syrup.
- Tip: Use a 4-cup measuring cup for easy pouring!
- SOAK THE CAKE: Slowly pour the strawberry milk mixture over the cake, 1 cup at a time, letting it soak in before adding more.
- CHILL: Cover and refrigerate for at least an hour, preferably overnight.
- MAKE WHIPPED CREAM: Beat 1 cup heavy cream and ½ cup powdered sugar with a hand mixer on medium-high until stiff peaks form.
- TOP & SERVE: Spread whipped cream over the soaked cake, then crush and sprinkle freeze-dried strawberries on top. Enjoy!
🥡 Leftovers & Storage Tips
This cake needs to be stored in the fridge after serving. Please enjoy it within 3-4 days of making it.
I recommend covering this cake when you store it - the flavors from other foods can seep in pretty easily, ruining that bright strawberry flavor in your cake.
💡More Expert Tips & Tricks
- Add the freeze-dried strawberries right before serving to keep them crisp—if they sit in the whipped cream too long, they can lose their crunch!
- Prefer a fresher topping? Swap the freeze-dried strawberries for fresh ones instead.
- For the best texture, let the cake soak in the fridge as long as possible. Overnight is ideal for an extra creamy finish!
I can't wait to see what you think of this bright, summery dessert! 🍓 Leave a rating ⭐️ or review in the comments.
Strawberry Tres Leches Cake
Strawberry Tres Leches Cake is a moist strawberry cake soaked in a blend of three strawberry-infused milks, then topped with fluffy whipped cream and crisp, tangy freeze-dried strawberries.
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Ingredients
For the Strawberry Cake
- 15.25 oz strawberry cake mix
- 1 stick butter room temperature
- 1 cup whole milk
- 4 large eggs
For The Tres Leches Mixture
- 8 oz heavy cream
- 12 oz evaporated milk
- 14 oz sweetened condensed milk
- 2 tablespoon strawberry syrup
For the Toppings
- 8 oz heavy cream
- ½ cup powdered sugar
- 1 oz freeze-dried strawberries lightly crushed
Instructions
Strawberry Cake
- In a large mixing bowl, blend strawberry cake mix, butter, whole milk, and eggs. Pour batter into a 9x13" glass baking dish. Bake strawberry cake in the oven according to package directions.
- Allow the cake to cool for 15-20 minutes. Then, use the back of a wooden spoon to poke holes every 1-2 inches on the cake.
Tres Leches Mixture
- While cake is cooling, mix together 8oz heavy cream, evaporated milk, sweetened condensed milk, and strawberry syrup.
- Pour three milk mixture all over the cake in 1 cup increments, allowing the mixture to soak into the cake before adding more.
- Refrigerate the covered cake for at least an hour (preferably overnight).
Finishing Touches
- In a large bowl, use a hand mixer to combine 1 cup of heavy cream and ½ cup powdered sugar. Mix until stiff peaks begin to form.
- Cover the soaked cake in this whipped cream. After lightly crushing freeze-dried strawberries, sprinkle over the top of the whipped cream.
Notes
- Wait until just before serving to add the freeze-dried strawberries. They can sometimes get soggy if they sit in the whipped cream for too long...we don't want to lose that crunch!
- If you'd rather have a fresher element, you can skip the freeze-dried strawberries and use fresh strawberries for the topping.
- The longer you let the cake soak in the refrigerator, the creamier the finish of the cake will be. I recommend letting it soak overnight if you have the time.
Nutrition Facts
Calories: 410kcalCarbohydrates: 46gProtein: 7gFat: 22gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.2gCholesterol: 99mgSodium: 315mgPotassium: 259mgFiber: 0.3gSugar: 37gVitamin A: 827IUVitamin C: 23mgCalcium: 228mgIron: 1mg
Tried this recipe?Rate it in the comments below!
Leslie Lambert is a lifestyle writer and content creator specializing in home organization, family recipes, and intentional living. With 16 years of experience in blogging and digital storytelling, she helps busy women create calm, purposeful homes they love.
