Scrambled Eggs, Cheese, and Avocado Tortilla Bowl Recipe
September 16, 2025
Strawberry Tres Leches Cake Recipe
Strawberry tres leches cake elevates the classic Mexican dessert with fresh strawberry flavor throughout the moist, light cake and creamy milk mixture. This summery variation creates an incredibly moist cake soaked in strawberry-infused milk that's both refreshing and indulgent. The combination of fresh strawberries and traditional tres leches preparation results in an unforgettable dessert perfect for warm weather celebrations.
This strawberry tres leches cake is a delicious summertime treat. A moist but light cake soaked in fresh strawberry milk and topped with whipped cream and fresh strawberries. The strawberry milk is the key to imparting maximum strawberry flavor into the cake.
Prep Time:
30 mins
Cook Time:
25 mins
Cool Time:
4 hrs 20 mins
Total Time:
5 hrs 15 mins
Servings:
12
Yield:
1 cake
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Ingredients
Cake
baking spray
1 1/2 cups all purpose flour
2 teaspoons baking powder
1 teaspoon kosher salt
3 large eggs, at room temperature
1 cup granulated sugar
1 tablespoon pure vanilla extract
1/2 cup whole milk, at room temperature
Strawberry Milk
1 pound strawberries, hulled and quartered, plus sliced strawberries for garnish
1/4 cup granulated sugar
1 (12-ounce) can evaporated milk
1 (14-ounce) can sweetened condensed milk
1/2 cup heavy whipping cream
whipped topping to taste
Directions
Gather all ingredients.
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Preheat the oven to 350 degrees F (175 degrees C). Lightly spray a 13- x 9-inch baking dish with baking spray; set aside.
Whisk together flour, baking powder, and salt in a bowl. In the bowl of a stand mixer fitted with a paddle attachment, beat eggs, sugar, and vanilla on medium speed until light, fluffy, and almost doubled in volume, about 10 minutes.
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Beat in half of the flour mixture on low speed until just incorporated. Gradually stream in the milk until combined, followed by the remaining flour mixture. Transfer batter to prepared baking dish.
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Bake in preheated oven until golden brown and a wooden skewer inserted in the center of the cake comes out clean, 25 to 30 minutes. Remove from oven and allow to cool on a wire rack in the pan for 20 minutes.
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Meanwhile, for the strawberry milk toss strawberries and sugar in a small bowl until fully coated, let rest at room temperature for 10 minutes, stirring occasionally. Transfer to a blender and process until smooth, about 30 seconds. Strain puree through a fine mesh sieve into a large bowl, discarding any pulp or seeds. Whisk together 1 cup of the strained strawberry puree (reserving any remaining for a later use), evaporated milk, condensed milk, and heavy cream into a large bowl until fully combined.
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Using a wooden skewer or the tines of a fork, poke holes all over the top of the cooled Cake, pour strawberry ,ilk mixture evenly over cake. Cover with plastic wrap and refrigerate for at least 4 hours or up to 12 hours.
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Top with a layer of whipped topping and sliced strawberries before serving.
Recipe developed by Amanda Holstein
Nutrition Facts (per serving)
| 398 | Calories |
| 12g | Fat |
| 64g | Carbs |
| 10g | Protein |
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| Nutrition Facts | |
|---|---|
| Servings Per Recipe 12 | |
| Calories 398 | |
| % Daily Value * | |
| Total Fat 12g | 15% |
| Saturated Fat 7g | 35% |
| Cholesterol 83mg | 28% |
| Sodium 302mg | 13% |
| Total Carbohydrate 64g | 23% |
| Dietary Fiber 1g | 4% |
| Total Sugars 51g | |
| Protein 10g | 19% |
| Vitamin C 24mg | 27% |
| Calcium 288mg | 22% |
| Iron 1mg | 8% |
| Potassium 378mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
