Strawberry Tres Leches Cake

Strawberry Tres Leches Cake is a strawberry-flavored version of tres leches cake using a box cake mix, a three-milk mixture infused with fresh strawberries, homemade whipped cream topping, and garnished with chopped strawberries. If you love the taste of fresh strawberries, this cake is a must-try!

This strawberry tres leches cake is a variation of my regular Tres Leches and Pumpkin Tres Leches cake. I try to make it easy by using a box cake mix with freeze-dried strawberry powder in the cake batter.

Ingredients Needed

These are the ingredients needed to make a strawberry tres leches cake. I also included substitutions you can use.

• White box cake mix– I used a white box cake and added freeze-dried strawberries that I ground into a powder. Another option is to use a strawberry cake mix, but I wanted to avoid the artificial strawberry flavor and coloring.
• Eggs– The box cake mix calls for 3 eggs, and in my other recipes, I use 4, but I tried it both ways and didn’t notice much of a difference. Since eggs are expensive now, you can use 3.
• Butter– The cake mix calls for oil, but I like to use melted unsalted butter.
• Whole milk– The box cake mix calls for water, but I replace it with milk. You will need an extra 4 ounces of whole milk for the tres leches mixture.
• Strawberries– You will need 1 pound of strawberries total. Half will be blended in the milk mixture and the other half to garnish the cake.
• Sweetened condensed milk is the second milk in the mixture, adding sweetness to the cake.
• Evaporated milk– This is the third milk in the milk mixture and gives it a sweet taste as well.
• Heavy cream– This will be used for the homemade whipped cream topping, along with sugar and vanilla extract. You can substitute store-bought cool whip if you like.

Preparing the Cake

Start by greasing a 9×13 baking dish.  Melt 1 stick of butter in the same bowl you plan on mixing the cake in. Add the box cake mix along with 3/4 cup of milk and 3 eggs.

If you are using a white cake mix, add 1 ounce of strawberry powder. You can buy pre-made strawberry powder or add freeze-dried strawberries to a coffee grinder. Alternatively, you can use a Strawberry cake mix.

Pour the batter into the prepared pan and bake it according to the directions. I did 33 minutes, but I checked the cake and removed it once a toothpick came out clean.

Allow the cake to cool for about 20 minutes. While the cake is cooling, add 8 ounces of hulled strawberries to a blender with 4 ounces of whole milk. Blend for 30 seconds, then add 1 can of evaporated milk and 1 can of sweetened condensed milk and blend just until incorporated.

Once the cake has cooled, use a fork or skewer to poke holes all over the cake. Slowly pour the milk mixture evenly on top of the cake, waiting for it to soak into the cake before adding more. I used 3 cups and reserved 1 cup of the strawberry tres leches mixture.

Cover the cake with plastic wrap or a lid and refrigerate overnight or at least 4 hours.

How to Serve and Store

Before serving the Tres leches cake, you’ll need to make the homemade whipped cream or use a store-bought one like Cool Whip. Place a mixing bowl and whisk attachment in the freezer for a few minutes. Add cold heavy cream, vanilla, and sugar to the bowl. Whisk at medium to high speed until stiff peaks form.

Add the whipped cream to the cake and spread evenly. Garnish the cake with diced or sliced strawberries. If you have more strawberry powder, you can sift some on top for color and more strawberry flavor.

Take the reserved milk mixture and stir it, adding some to the plate of each slice if desired.

Any leftover strawberry tres leches cake can be stored in the refrigerator for 3-4 days. Just keep in mind that the fresh whipped cream will start melting. I don’t recommend freezing the cake once the milk mixture and whipped cream have been added.

Instead, you can wrap the baked cake in plastic wrap and freeze it for up to a month. To serve, defrost it in a pan and poke holes to add the milk mixture. Place it in the refrigerator for 4 hours for the tres leches mixture to absorb into the cake, then add the whipped cream before serving.

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