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Easy Strawberry Tres Leches Cake Recipe

Easy Strawberry Tres Leches Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 53 reviews
  • Author: Kimberly
  • Prep Time: 20 minutes
  • Cook Time: 28 minutes
  • Total Time: 3 hours (includes chilling)
  • Yield: 12 servings 1x
  • Category: Desserts
  • Method: Baking
  • Cuisine: Latin American
  • Diet: Vegetarian

Description

This Easy Strawberry Tres Leches Cake is a light, luscious dessert that brings together fluffy sponge cake soaked in a rich trio of milks, topped with a cloud of whipped cream and sweet strawberries. With a simple method and accessible ingredients, this crowd-pleaser is perfect for gatherings, holidays, or any occasion where you want to impress with minimal effort. The strawberries add a fresh, fruity twist to the classic Latin American tres leches, making every bite a delightful blend of creamy, airy, and juicy textures.

Ingredients

Units Scale

Cake Base

  • 1 box (15.25 oz) white or yellow cake mix
  • 1 cup whole milk
  • 1/2 cup vegetable oil
  • 3 large eggs
  • 1 teaspoon vanilla extract

Milk Mixture

  • 1 can (14 oz) sweetened condensed milk
  • 1 can (12 oz) evaporated milk
  • 1 cup whole milk or heavy cream

Topping

  • 2 cups heavy whipping cream
  • 1/4 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 2 cups fresh strawberries, hulled and sliced

Instructions

  1. Prepare and Bake the Cake: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish. In a large bowl, combine the cake mix, whole milk, vegetable oil, eggs, and vanilla extract. Beat according to box directions until smooth. Pour batter into prepared dish and bake for 25-28 minutes, or until a toothpick comes out clean. Let the cake cool for about 15 minutes.
  2. Poke and Soak: Using a fork or a wooden skewer, poke holes all over the cooled cake, about 1 inch apart. In a medium bowl, whisk together the sweetened condensed milk, evaporated milk, and whole milk or heavy cream. Slowly pour this mixture evenly over the entire cake, making sure it seeps into the holes. Refrigerate for at least 2 hours to let the cake absorb the milk.
  3. Prepare the Whipped Cream: In a chilled mixing bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form. This creates a stable, fluffy whipped topping.
  4. Assemble and Top: Spread the whipped cream evenly over the chilled, soaked cake. Arrange sliced strawberries generously on top of the whipped cream layer.
  5. Chill and Serve: For best results, refrigerate the assembled cake for at least 1 more hour before slicing and serving. This allows the flavors to meld for an extra luscious texture.

Notes

  • For an extra strawberry kick, macerate the sliced strawberries with 2 tablespoons of sugar and let sit for 10 minutes before arranging on top.
  • Cake can be made a day ahead; just store covered in the fridge until serving.
  • Feel free to layer extra strawberries between the whipped cream and cake for more flavor.
  • Use a serrated knife to cut slices cleanly.
  • Swap in other fresh berries if strawberries aren’t available.

Nutrition

  • Serving Size: 1 slice (1/12 cake)
  • Calories: 395
  • Sugar: 32g
  • Sodium: 260mg
  • Fat: 18g
  • Saturated Fat: 10g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 52g
  • Fiber: 1g
  • Protein: 7g
  • Cholesterol: 85mg

Find it online: https://slsrecipes.com/easy-strawberry-tres-leches-cake-recipe/