There are desserts that whisper luxury, and then there are those that sing comfort. Strawberry Tres Leches Cake does both — it’s light, lush, and soaked in a trio of creamy milks that melt into every crumb of sponge. Now, add a generous swirl of macerated strawberries and a cloud of mascarpone whipped cream, and you’ve got a showstopper dessert that’s as pretty as it is decadent.
This recipe is a fusion of cultures and seasons. It draws on the rich culinary history of Latin America — particularly Mexico, where tres leches cake is a cherished staple — and infuses it with a little Italian soul. My nonna used to layer sponge cakes with fruit compotes and fresh cream, and this version pays homage to her tradition while embracing the bold, sweet essence of fresh strawberries.
Whether you’re planning a cozy winter dinner party or a breezy spring gathering, this cake fits right in. And best of all? It gets better with time. Make it the night before, and by the next day, it’s an even dreamier delight.
Table of Contents
What Is Tres Leches Cake?
Tres leches literally means “three milks” in Spanish. It’s a cake that’s soaked in a mixture of sweetened condensed milk, evaporated milk, and whole milk or cream. The result is an incredibly moist, almost pudding-like texture that still manages to hold its shape. It’s often topped with whipped cream and served chilled.
The origins of tres leches cake are widely debated — with claims from Mexico, Nicaragua, and even Panama — but what’s undeniable is its popularity across Latin America and the U.S. This cake is a symbol of celebration, often found at weddings, birthdays, and holidays.
By adding fresh strawberries and Italian mascarpone, we’re not changing its soul — just dressing it up in a fresh new outfit.
Why You’ll Love This Strawberry Tres Leches Cake
- Perfectly light, yet indulgently creamy
- Bursting with fresh strawberry flavor
- Easy to make ahead — tastes even better the next day!
- Great for any season (yes, even winter!)
- Feeds a crowd — serves 8 generously
Looking for more desserts that combine cream and fruit? Check out the berry trifle cake cup for a similar vibe in parfait form.
Ingredients of Strawberry Tres Leches Cake
For the Sponge Cake:
- 1 cup all-purpose flour
- 1 ½ tsp baking powder
- ¼ tsp salt
- 5 large eggs, separated
- 1 cup granulated sugar (divided)
- 1 tsp pure vanilla extract
- ⅓ cup whole milk
For the Strawberry Milk Soak:
- 1 can (14 oz) sweetened condensed milk
- 1 can (12 oz) evaporated milk
- ¾ cup whole milk
- ½ cup of strawberry puree (fresh or frozen, blended)
- 1 tsp vanilla extract
For the Whipped Topping:
- 1 cup heavy whipping cream
- ½ cup mascarpone cheese (optional but highly recommended)
- 3 tbsp powdered sugar
- 1 tsp vanilla extract
For the Macerated Strawberries:
- 1 ½ cups sliced fresh strawberries
- 2 tbsp sugar
- Zest of ½ lemon
Step-by-step instructions
Step 1: Preheat & Prep
Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan and line the bottom with parchment paper for easy removal.
Step 2: Make the Sponge
In a medium bowl, whisk together flour, baking powder, and salt.
In a large bowl, beat the egg yolks with ¾ cup sugar until pale and thick. Mix in vanilla and milk.
In a separate bowl, beat egg whites until soft peaks form. Gradually add ¼ cup sugar, beating until stiff peaks form.
Gently fold the egg whites into the yolk mixture. Then, fold in the dry ingredients just until combined.
Pour into prepared pan and smooth the top. Bake for 25 minutes or until golden and springy to the touch.
Step 3: Cool & Poke
Allow the cake to cool in the pan for 10 minutes. Then poke holes all over the top using a fork or skewer.
Step 4: Make the Strawberry Milk
Whisk together the condensed milk, evaporated milk, whole milk, strawberry puree, and vanilla. Pour slowly and evenly over the cake. Cover and refrigerate for at least 3 hours or overnight.
Step 5: Whip the Topping
In a chilled bowl, whip the heavy cream, mascarpone, powdered sugar, and vanilla until soft peaks form.
Step 6: Macerate the Strawberries
Toss the sliced strawberries with sugar and lemon zest. Let sit at room temperature for 15–30 minutes.
Step 7: Assemble & Serve
Spread the whipped topping evenly over the soaked cake. Top with the macerated strawberries and any juices.
Chill until ready to serve. Slice and watch the magic happen!
Tips for Success
- Room Temp Eggs: They whip better and create a fluffier cake.
- Don’t skip the rest: Letting the cake absorb the milk mixture overnight makes it extra luscious.
- Mascarpone optional: But it adds a creamy, slightly tangy depth that’s chef’s kiss.
Variations to Try
- Berries Galore: Add raspberries and blueberries for a summer berry medley.
- Chocolate Drizzle: A touch of dark chocolate ganache adds elegance.
- Mini Cakes: Bake in muffin tins for adorable individual servings.
Serving & Storage
- Best served cold.
- Store leftovers covered in the fridge for up to 4 days.
- Not freezer-friendly (the texture changes).
Let’s Talk Cake!
Have you made this Strawberry Tres Leches Cake? Did you add a personal spin? Tell us in the comments below! And if you love dessert mashups, check out our Easy Churro Cheesecake — it’s the fusion dessert dreams are made of!
Print
Strawberry Tres Leches Cake
- Total Time: 4 hours (including chill time)
- Yield: 8 servings 1x
Description
This Strawberry Tres Leches Cake is the ultimate fusion dessert — light, creamy, and soaked in a strawberry-infused blend of three milks. Topped with a mascarpone whipped cream and juicy macerated strawberries, it’s a dreamy treat that gets even better the next day. Perfect for any season and any celebration.
Ingredients
For the Sponge Cake
- 1 cup all-purpose flour
- 1 ½ tsp baking powder
- ¼ tsp salt
- 5 large eggs, separated
- 1 cup granulated sugar (divided)
- 1 tsp pure vanilla extract
- ⅓ cup whole milk
For the Strawberry Milk Soak
- 1 can (14 oz) sweetened condensed milk
- 1 can (12 oz) evaporated milk
- ¾ cup whole milk
- ½ cup strawberry purée (fresh or frozen, blended)
- 1 tsp vanilla extract
For the Whipped Topping
- 1 cup heavy whipping cream
- ½ cup mascarpone cheese (optional but recommended)
- 3 tbsp powdered sugar
- 1 tsp vanilla extract
For the Macerated Strawberries
- 1 ½ cups sliced fresh strawberries
- 2 tbsp sugar
- Zest of ½ lemon
Instructions
- Preheat & Prep: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan and line the bottom with parchment paper.
- Make the Sponge: In a medium bowl, whisk together the flour, baking powder, and salt. In another bowl, beat the egg yolks with ¾ cup of sugar until pale and thick. Mix in vanilla and milk. In a separate bowl, beat the egg whites until soft peaks form, then slowly add the remaining ¼ cup sugar and beat to stiff peaks. Gently fold the egg whites into the yolk mixture, then fold in the dry ingredients until just combined. Pour into the prepared pan and smooth the top. Bake for 25 minutes, or until golden and springy.
- Cool & Poke: Let the cake cool in the pan for 10 minutes. Use a fork or skewer to poke holes all over the top of the cake.
- Make the Strawberry Milk: Whisk together the sweetened condensed milk, evaporated milk, whole milk, strawberry purée, and vanilla. Slowly and evenly pour the mixture over the cake. Cover and refrigerate for at least 3 hours or overnight.
- Whip the Topping: In a chilled bowl, whip the heavy cream, mascarpone, powdered sugar, and vanilla until soft peaks form.
- Macerate the Strawberries: Toss the sliced strawberries with sugar and lemon zest. Let them sit at room temperature for 15–30 minutes until juicy.
- Assemble & Serve: Spread the whipped topping evenly over the chilled cake. Spoon the macerated strawberries and their juices over the top. Slice and serve cold.
Notes
- Room temperature eggs whip up fluffier and result in a lighter sponge.
- Letting the cake rest overnight improves flavor and texture as the milk fully soaks in.
- Mascarpone cheese adds a luxurious tangy creaminess — don’t skip it if you can help it.
- Use a serrated knife to slice cleanly without squishing the cake.
- Store covered in the refrigerator for up to 4 days.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Latin American, Italian Fusion
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 32g
- Sodium: 190mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 145mg