I love how this strawberry tres leches cake turns a classic dessert into something extra special. The soft sponge cake soaks up a rich blend of three milks, creating a creamy, melt-in-your-mouth texture. I finish it with sweet strawberry jam, fresh strawberries, and a light whipped topping, making it perfect for celebrations or anytime I want an impressive yet comforting dessert.
Why You’ll Love This Recipe
I keep coming back to this recipe because it is simple to make and always delivers big flavor. I like how the cake stays incredibly moist without falling apart, thanks to the milk mixture. The strawberries add a fresh, fruity contrast to the creamy base, and I find that serving it chilled makes it even more refreshing. It works just as well for birthdays and holidays as it does for casual family gatherings.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
15.25 ounces yellow cake mix
4 large eggs
½ cup melted butter
2 cups milk, divided
12 ounces evaporated milk
14 ounces sweetened condensed milk
3 cups fresh sliced strawberries, divided
1 cup strawberry jam
8 ounces whipped topping
Directions
I start by preheating the oven to 350°F and lightly spraying a 9×13 baking dish with cooking spray.
In a medium bowl, I mix the cake mix, eggs, melted butter, and one cup of milk until smooth.
I pour the batter into the prepared pan and bake it for about 30 minutes, until a toothpick inserted in the center comes out clean.
While the cake bakes, I whisk together the remaining cup of milk, the evaporated milk, and the sweetened condensed milk, then place it in the refrigerator.
In a small bowl, I combine the strawberry jam with one cup of the sliced strawberries and set it aside.
Once the cake has cooled completely, I poke holes all over the surface with a fork. I slowly pour the milk mixture over the cake, letting it soak in fully. After that, I spread the strawberry jam mixture evenly over the top, followed by the whipped topping.
I finish by adding the remaining sliced strawberries, then cover the cake and refrigerate it for at least one hour before serving.
Servings And Timing
I usually cut this cake into 12 generous servings.
Prep time takes about 15 minutes, baking takes around 30 minutes, and the total active time is roughly 45 minutes, not including chilling time. I like to let it chill for at least an hour, though longer is even better for texture.
Variations
When I want to switch things up, I replace the strawberries with raspberries or a mixed berry blend. Sometimes I add a pinch of cinnamon to the cake batter for warmth. If I want a richer topping, I use homemade whipped cream instead of a store-bought option. For an extra indulgent twist, I occasionally fold white chocolate chips into the batter.
Storage/Reheating
I always store leftover cake covered in the refrigerator. It stays fresh and moist for up to three days. I don’t recommend reheating this cake because it tastes best cold. Freezing isn’t ideal either, since the milk mixture can change texture after thawing.
FAQs
Why Does My Cake Look Too Wet After Soaking?
I notice it can look very wet at first, but the sponge absorbs the milk as it chills. I just give it more time in the refrigerator.
Can I Use Frozen Strawberries?
I use frozen strawberries only if I thaw and drain them well first, otherwise they add too much liquid.
Can I Make This Cake Ahead Of Time?
I often make it a day ahead because the extra chilling time improves the flavor and texture.
How Do I Get Clean Slices?
I use a sharp knife and wipe it clean between each cut. Serving the cake cold also helps.
Should This Cake Be Served Cold Or At Room Temperature?
I always serve it cold because the texture is better and the flavors are more balanced.
Conclusion
I find this strawberry tres leches cake to be the perfect balance of rich, creamy, and fruity. It looks impressive, tastes indulgent, and is surprisingly easy to prepare. Whenever I need a dessert that everyone will remember, this is the recipe I reach for again and again.
This Strawberry Tres Leches Cake combines a soft sponge soaked in a rich three-milk mixture with layers of sweet strawberry jam, fresh strawberries, and whipped topping. It’s creamy, fruity, and perfect for celebrations or casual gatherings.
Total Time:1 hour 45 minutes (including chilling)
Yield:12 servings
Ingredients
15.25 ounces yellow cake mix
4 large eggs
1/2 cup melted butter
2 cups milk, divided
12 ounces evaporated milk
14 ounces sweetened condensed milk
3 cups fresh sliced strawberries, divided
1 cup strawberry jam
8 ounces whipped topping
Instructions
Preheat oven to 350°F and lightly spray a 9×13 baking dish with cooking spray.
In a medium bowl, mix cake mix, eggs, melted butter, and 1 cup of milk until smooth.
Pour batter into the prepared pan and bake for 30 minutes, or until a toothpick comes out clean.
Whisk remaining 1 cup milk, evaporated milk, and sweetened condensed milk in a bowl; refrigerate mixture.
In a small bowl, combine strawberry jam with 1 cup of the sliced strawberries; set aside.
Once cake is fully cooled, poke holes all over the surface with a fork.
Slowly pour milk mixture over cake, letting it soak in completely.
Spread strawberry jam mixture evenly over top, then cover with whipped topping.
Top with remaining sliced strawberries, cover, and refrigerate for at least 1 hour before serving.
Notes
Use raspberries or mixed berries for variation.
Add cinnamon to the batter for extra warmth.
Swap store-bought whipped topping with homemade whipped cream for a richer finish.
Fold in white chocolate chips for added indulgence.
Let chill longer for best texture and flavor development.
