We have all had those busy Tuesdays where we want a special dessert but absolutely dread the cleanup. That is exactly why I adore this recipe. It takes a humble box mix and transforms it into a cafe-quality treat with almost zero effort. It is baking that fits your life, not the other way around.
This cake is incredibly moist, creamy, and bursting with sweet berry flavor. It soaks up a luscious three-milk mixture and gets topped with fresh whipped cream for a dessert that tastes like you spent hours in the kitchen. Best of all, it is a simple one-bowl project that anyone can master.
Why You’ll Love This
There is something magical about a cake that gets better as it sits in the fridge. This recipe is the ultimate make-ahead dessert, perfect for when you need to prep for a potluck or family dinner without the last-minute stress.
I love that it uses a strawberry cake mix as a shortcut. It guarantees a fluffy structure that holds up perfectly to the milk soak, ensuring every bite is moist without falling apart. It is honest flavor with minimal fuss, just the way we like it here.
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Strawberry Tres Leches Cake
- Total Time: 5 hours 15 mins
- Yield: 12 servings
- Diet: Vegetarian
Description
This vibrant Strawberry Tres Leches Cake transforms a simple box mix into a luxurious, milk-soaked dessert topped with fresh whipped cream. It is an effortless, make-ahead treat that combines creamy textures with bright berry flavor for any special occasion.
Ingredients
- 1 box strawberry cake mix (plus eggs and oil required by package)
- 14 oz sweetened condensed milk
- 12 oz evaporated milk
- 1 cup half-and-half
- 2 cups heavy whipping cream
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
- 1 lb fresh strawberries, sliced
Instructions
- Prepare the strawberry cake mix according to package directions, bake in a greased 9×13 pan, and remove from the oven.
- In a medium bowl, whisk together the sweetened condensed milk, evaporated milk, and half-and-half until well combined.
- While the cake is still warm, poke holes across the entire surface using a skewer or wooden spoon handle.
- Slowly pour the milk mixture over the warm cake, allowing it to soak in completely.
- Let the cake cool, then cover and refrigerate for at least 4 hours or overnight.
- In a chilled bowl, whip the heavy cream, powdered sugar, and vanilla until stiff peaks form.
- Spread the whipped cream over the chilled cake and garnish with fresh strawberry slices before serving.
Notes
For the best texture, allow the cake to chill for the full overnight period to ensure the milk mixture is fully absorbed. Always use a high-quality strawberry cake mix to ensure the crumb remains sturdy enough to hold the liquid without becoming mushy. Garnish with berries just before serving to keep the presentation fresh and prevent the juices from bleeding into the whipped cream.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Dessert
- Method: Baking
- Cuisine: American-Mexican Fusion
Simple Ingredients
You don’t need a fancy pantry to make this stunner. We are sticking to accessible basics you probably already have or can grab in a quick grocery run.
- Strawberry Cake Mix: The hero of our quick bake. Pick your favorite brand; just make sure you have the eggs and oil required on the box.
- Sweetened Condensed Milk: This adds the signature sweetness and creamy texture to the soak.
- Evaporated Milk: Adds richness without being too heavy.
- Half-and-Half: The third milk in our trio. You can swap this for whole milk in a pinch, but half-and-half makes it extra dreamy.
- Heavy Whipping Cream: For the homemade topping. Trust me, whipping it fresh is worth the two minutes.
- Fresh Strawberries: A bright, tart finish to cut through the sweetness.
How to Make It
Step 1: Bake the Base
Start by preparing your strawberry cake mix according to the package directions. Pour the batter into a greased 9×13 pan and bake as directed. While it bakes, you can tidy up the kitchen—I love a recipe that leaves me with an empty sink!
Step 2: Mix the Milks
In a medium bowl or large measuring cup, whisk together the sweetened condensed milk, evaporated milk, and half-and-half. It doesn’t need to be fancy; just give it a good stir until everything is combined.
Step 3: Poke and Pour
Remove the cake from the oven. While it is still warm, use a chopstick, a skewer, or the handle of a wooden spoon to poke holes all over the cake. Slowly pour the milk mixture over the top. It might look like a lot of liquid, but don’t worry—the cake will drink it all up.
Step 4: Chill and Top
Let the cake cool completely, then cover and refrigerate overnight (or at least 4 hours). When you are ready to serve, whip the heavy cream, powdered sugar, and vanilla until stiff peaks form. Spread it over the cake and top with plenty of fresh strawberries.
Meagan’s Easy Wins
The Warm Soak Secret
Make sure to poke the holes and pour the milk mixture while the cake is still warm. The heat helps the cake absorb the liquid much faster and more evenly than if you wait for it to cool down.
Whipped Cream Stability
If you are making this for a hot summer day, chill your bowl and beaters in the freezer for 10 minutes before whipping the cream. It makes the process faster and gives you better volume. For more reliable dessert hacks, check out our Cute & Quick Bakes category.
Make It Yours
Extra Berry Blast
Want even more strawberry flavor? Swap the half-and-half in the soak for strawberry milk. You can also fold a cup of diced fresh strawberries directly into the cake batter before baking.
The Shortcut Topping
If you are really short on time, you can swap the homemade whipped cream for a tub of Cool Whip. While I love the fresh taste of real cream, sometimes convenience wins on a busy weeknight. While you can find scratch recipes on sites like Allrecipes, I find that starting with a high-quality box mix gives you that consistent, fluffy structure that soaks up the milk perfectly without the fuss.
Different Fruits
Not feeling strawberries? This works beautifully with a yellow cake mix and peaches for a ‘peaches and cream’ vibe. If you love experimenting with produce, take a look at our Fruit & Garden section.
Simple Serving
This cake is rich and moist, so cut small squares—you can always go back for seconds! It is best served chilled right out of the fridge. I love pairing a slice with a hot cup of coffee to balance the cold, creamy sweetness.
Because this cake travels so well in the 9×13 pan, it is a staple for my potlucks. If you are planning a gathering, don’t forget to browse our Party Cakes & Events for more crowd-pleasing ideas.
The Sweet Spot
This Strawberry Tres Leches Cake proves that you don’t need complex techniques to create something memorable. It is sweet, satisfying, and refreshingly simple—the perfect treat to brighten up your week. I hope this becomes a new favorite in your kitchen.
If you enjoyed this easy recipe, you might also love exploring our Classic Favorites. Don’t forget to share your creations with me on social media!
