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Strawberry Tres Leches Cake

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a close up shot of a slice of Strawberry Tres Leches Cake on a plate with a piece taken by a spoon
This strawberry tres leches cake has three types of milk soaked into all the nooks and crannies before being layered with a sweet jam and whipped cream topping. 
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Table of Contents
  1. Strawberry Tres Leches Cake Ingredients
  2. How to Make This Strawberry Tres Leches Cake Recipe
  3. How To Serve
  4. Storage
  5. More Recipes You’ll Love
  6. JUMP TO RECIPE
  7. More Easy Dessert Recipes

This strawberry tres leches cake is ridiculously moist and delicious. With layers of fluffy cake soaked in a decadent mixture of three types of milk, or tres leches, and topped with sweet strawberry jam, whipped cream, and fresh strawberries, this cake is sure to become a new favorite.

a close up shot of a slice of Strawberry Tres Leches Cake on a plate

Strawberry Tres Leches Cake Ingredients

Strawberry Tres Leches Cake raw ingredients that are labeled

You’ll need:

  • 1 (15.25-ounce) package of yellow cake mix 
  • 4 large eggs
  • ½ cup melted butter
  • 2 cups milk, divided
  • 12-ounce can evaporated milk
  • 14-ounce can sweetened condensed milk
  • 3 cups fresh sliced strawberries, divided
  • 1 cup strawberry jam
  • 8-ounce tub Cool Whip

SUBSTITUTIONS AND ADDITIONS

JAM: Store-bought or homemade strawberry jam would both be delicious in this poke cake recipe.

STRAWBERRY: For even more strawberry flavor, make this recipe with a strawberry cake mix. You can also add a teaspoon of strawberry extract to the yellow cake batter to amplify the strawberry flavor in this tres leches cake with strawberries

How to Make This Strawberry Tres Leches Cake Recipe

STEP ONE: Preheat the oven to 350°F and prepare a 9×13 baking dish by spraying the bottom of the pan with cooking spray.

STEP TWO: In a medium bowl, mix the cake mix, 4 eggs, melted butter, and one cup of milk.

cake mix, eggs, melted butter, and milk mixed in a bowl

STEP THREE: Pour the batter into the prepared pan and bake for 30 minutes or until a toothpick comes out clean.

OUR RECIPE DEVELOPER SAYS

Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to keep a close eye on your cake as the suggested baking time approaches.

STEP FOUR: While the cake is baking, combine the remaining 1 cup of milk, evaporated milk, and sweetened condensed milk in a medium bowl. Place it in the refrigerator until needed.

STEP FIVE: Mix the strawberry jam and 1 cup of sliced strawberries in a small bowl. Set aside.

strawberry jam and sliced strawberries mixed together in a bowl

STEP SIX: Let the cake cool completely before you poke holes in the cake all over with a fork. Pour milk mixture over the cooled cake, then spread the cake with the jam mixture, then the Cool Whip.

PRO TIP:

When pouring the cream into the holes of the cake, tap the pan on the counter a few times to get rid of any air bubbles and ensure the milk fills the holes completely.

milk mixture poured over the cooled cake, then spread jam mixture then cool whip

STEP SEVEN: Top the cake with the remaining sliced fresh strawberries, then cover and refrigerate for at least 1 hour. 

PRO TIP:

This cake recipe is best when it has had plenty of time to allow the cake to absorb the mixture to make it a very moist cake.

caked topped with sliced strawberries

STEP EIGHT: Slice into 12 squares and serve immediately. Any leftover cake should be stored in the refrigerator.

cake sliced into 12 square

How To Serve

This sweet cake is such a simple dessert to make, and anyone you serve it to will love how moist and delicious it is. Serve it with a creamy scoop of vanilla ice cream on the side and homemade hot chocolate to drink.

Poke cakes take a regular boxed cake mix to the next level by infusing it with a heavenly variety of fillings. You cannot go wrong with our decadent turtle poke cake or Oreo poke cake.

Storage

IN THE FRIDGE: Since this cake has milk, it needs to be refrigerated. The cake should last for about 3 days in the fridge.

IN THE FREEZER: This cake is best served when it’s fresh or within 2 to 3 days of making it. We would not recommend freezing it because the strawberries won’t be as nice once thawed. 

overhead shot of Strawberry Tres Leches Cake in a baking dish

The combination of three types of milk soaked into the cake makes it insanely creamy and rich. The strawberry jam and whipped cream add another layer of indulgence that makes it the perfect dessert for a special occasion.

FREQUENTLY ASKED QUESTIONS

How does this strawberry and cream cake taste?

This strawberry tres leches cake is moist and fluffy. The different types of milk add to the richness of the flavor.

Can I eat this cake warm or cold?

The tres leches dessert should be eaten cold. 

Do I have to use a boxed cake mix, or can I make my own?

If you have a yellow cake mix recipe you love, feel free to use that in this recipe. 

What is a poke cake?

Poke cake recipes create an easy cake that you poke small holes into while it’s still hot after baking. The holes are then filled with a liquid or filling — like condensed milk, pureed fruit, chocolate cream, or pudding. It makes a moist and delicious cake.

What do you use to poke holes in poke cake?

The end of a wooden spoon, a fork, or a wooden skewer is the best size to poke holes in the top of the cake.

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a close up shot of a slice of Strawberry Tres Leches Cake on a plate with a piece taken by a spoon

Strawberry Tres Leches Cake

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This strawberry tres leches cake has three types of milk soaked into all the nooks and crannies before being layered with a sweet jam and whipped cream topping. 
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 12

Ingredients
  

  • 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 Cool Whip

Instructions
 

  • Preheat the oven to 350°F and prepare a 9×13 pan by spraying it with cooking spray.
  • In a medium bowl, mix the cake mix, 4 eggs, melted butter, and one cup of milk.
  • Pour the batter into the prepared pan and bake for 30 minutes or until a toothpick comes out clean.
  • While the cake is baking, combine the remaining 1 cup of milk, evaporated milk, and sweetened condensed milk in a medium bowl. Place it in the refrigerator until needed.
  • In a small bowl, mix together the strawberry jam and 1 cup of the sliced strawberries. Set aside.
  • Let the cake cool completely before poking the cake all over with a fork. Pour the milk mixture over the cooled cake, then spread the cake with the jam mixture, then the Cool Whip.
  • Top the cake with the remaining sliced strawberries, then cover and refrigerate for at least 1 hour.
  • Slice into 12 squares and serve immediately. Any leftover cake should be stored in the refrigerator.

Notes

  • Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to keep a close eye on your cake as the suggested baking time approaches.
  • When pouring the cream into the holes of the cake, tap the pan on the counter a few times to get rid of any air bubbles and ensure the milk fills the holes completely.
  • This cake recipe is best when it has had plenty of time to allow the cake to absorb the mixture to make it a very moist cake.

Nutrition

Calories: 512kcal | Carbohydrates: 80g | Protein: 10g | Fat: 18g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.4g | Cholesterol: 110mg | Sodium: 457mg | Potassium: 409mg | Fiber: 2g | Sugar: 57g | Vitamin A: 586IU | Vitamin C: 25mg | Calcium: 337mg | Iron: 1mg
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