Strawberry Tres Leches Recipe
Strawberry tres leches is a moist, light and fluffy sponge cake soaked in a sweet fresh strawberry milk made with three types of milk. This strawberry tres leches cake is topped with sweetened whipped cream and more fresh strawberries. It’s a wonderfully refreshing strawberry milk cake that’s perfect for spring and summer entertaining.
Equipment
- 1 9 x 13 inch (23 x 33 cm) baking pan
- 1 sheet parchment paper
- 1 mixing bowl
- 1 blender or food processor to make the strawberry milk
- 1 fine mesh strainer
- 1 stand mixer with whisk attachment or hand mixer with beaters to make whipped cream topping
Ingredients
Strawberry Milk
- ½ pound strawberries clean, hulled and sliced in half
- 1 tablespoon (13 g) sugar
- 14 oz. sweetened condensed milk
- 1¼ cup (300 ml) whole milk
- ¼ cup (60 ml) half and half or heavy cream
Sponge Cake
- 15.25 oz. vanilla or strawberry box cake mix
- ½ cup (120 ml) whole milk
- ½ cup (120 ml) oil
- 4 large eggs, room temperature
- 1 cup (240 g) sour cream, room temperature optional
Strawberry Tres Leches Cake Topping
- 1 cup (240 ml) cold heavy cream
- 2 - 4 tablespoons sugar, to taste
- 1 - 2 cups sliced strawberries
Instructions
- Place the fresh, clean and hulled strawberries, along with 1 tablespoon of sugar into a food processor or blender. Allow the berries and sugar to macerate for about 15 minutes. Then add the condensed milk, whole milk and half and half (or heavy cream). Blend the ingredients together until smooth and well combined. Taste and adjust the sweetness as needed. Chill the mixture in the fridge for at least an hour.½ pound strawberries, 1 tablespoon (13 g) sugar, 14 oz. sweetened condensed milk, 1¼ cup (300 ml) whole milk, ¼ cup (60 ml) half and half or heavy cream
- Preheat the oven to 350 F (177 C). Lightly grease and line the bottom and long sides of a 9 x 13 inch cake pan with parchment paper.In a large mixing bowl, whisk the oil, eggs, milk, sour cream and cake mix until well combined. Pour the vanilla cake into the prepared cake pan.15.25 oz. vanilla or strawberry box cake mix, ½ cup (120 ml) whole milk, ½ cup (120 ml) oil , 4 large eggs, room temperature, 1 cup (240 g) sour cream, room temperature
- Bake for 28 - 35 minutes or until a toothpick inserted into the center comes out with a few moist crumbs. Cool the cake in the cake pan to warm room temperature. Once the cake has cooled for 1 hour or is no longer very warm to the touch, poke holes in the cake using the bottom of a thick skewer.
- Pour the three milk strawberry milk on top of the cake through a mesh strainer. The milk should soak into the cake easily. Cover the cake and pan with plastic wrap and transfer to the fridge to soak and chill overnight or for at least 3 - 4 hours. The longer the cake soaks, the better. Soaking the cake overnight is recommended.
- When you are ready to serve the strawberry tres leches cake, make the whipped cream. Add the heavy cream and sugar to a mixing bowl fitted with a whisk attachment. Combine the ingredients on low for 1 minute. Increase the speed of the mixer to medium speed. Mix for about 4 - 5 more minutes or until the cream has whipped to medium stiff peaks. Top the strawberry milk cake with the whipped cream and more fresh berries.1 cup (240 ml) cold heavy cream, 2 - 4 tablespoons sugar, to taste, 1 - 2 cups sliced strawberries
Notes
Store: Place leftover pieces of the strawberry milk cake in an airtight container in the fridge for up to 3 - 4 days.
Make Ahead: The strawberry milk and cake can both be made ahead. Strawberry milk can be stored covered in the fridge for up to 2 - 3 days. The cake can be made and stored at room temperature for 1 - 2 days. The tres leches cake can be made and stored, covered in an airtight container in the fridge for 2 days prior to serving. Wait to top the cake with whipped cream and berries until right before serving.
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