Healthy Strawberry Tres Leches Cake

Finding the perfect dessert for special occasions can feel like a real challenge. Between juggling different taste preferences and wanting something that looks impressive without requiring professional baking skills, it’s easy to get overwhelmed by all the options out there. And if you’re hosting a gathering where you want the dessert to feel extra special, the pressure only builds up.

That’s where this strawberry tres leches cake comes to the rescue: it’s surprisingly easy to make, has that perfect balance of sweet and creamy, and brings together classic cake comfort with a fresh fruit twist that everyone seems to love.

What Kind of Strawberry Cake Mix Should I Use?

When it comes to strawberry cake mix, you’ve got several good options at the grocery store. Betty Crocker, Duncan Hines, and Pillsbury all make reliable strawberry cake mixes that work well for this tres leches recipe. If you notice your chosen mix looks a bit pale, you can add a few drops of pink food coloring to get that classic strawberry shade. Some bakers prefer to use white cake mix and add strawberry extract or real strawberry puree, which is also totally fine – just make sure to adjust your liquid ingredients accordingly. Just keep in mind that whatever brand you choose, you’ll want to follow the package instructions for adding eggs, oil, and water, as these amounts can vary between brands.

Options for Substitutions

Need to make some swaps? Here’s what you can do with this sweet treat:

• Strawberry cake mix: If you can’t find strawberry cake mix, use vanilla cake mix and add 1 package of strawberry gelatin powder plus 1/2 cup pureed fresh strawberries to the batter. Just reduce the water in the recipe by 1/4 cup to account for the extra liquid.
• Half-and-half cream: You can make your own by mixing equal parts whole milk and heavy cream. Or just use whole milk, though the result will be slightly less rich.
• Heavy cream: For the topping, whipping cream works exactly the same way. Don’t try to substitute with milk or half-and-half here – you need the fat content to make proper whipped cream.
• Freeze-dried strawberries: Fresh strawberries work great as a topping too, but add them just before serving. You could also use crushed strawberry cookies or even pink sprinkles for decoration.
• The three milks: The combination of condensed milk, evaporated milk, and cream is essential for a true tres leches cake – these are pretty much non-negotiable for the authentic texture and taste we’re going for!

Watch Out for These Mistakes While Baking

The biggest challenge when making tres leches cake is achieving the perfect level of moisture – too much milk mixture can leave your cake swimming, while too little won’t give you that classic tres leches experience, so pour the milk mixture gradually and let each addition soak in before adding more.

Temperature matters significantly here – your cake must be completely cool before adding the milk mixture, and using room temperature milks (not cold from the fridge) allows for better absorption into the cake.

A common error is rushing to frost the cake before it has properly absorbed all the milk mixture – patience is key, so let it rest in the refrigerator for at least 4 hours (preferably overnight) to achieve that perfect texture and prevent the whipped cream from sliding off.

To keep your whipped cream topping stable, make sure to whip the heavy cream until stiff peaks form, and add the freeze-dried strawberries just before serving to maintain their crunch and prevent them from getting soggy from the moisture in the cake.

What to Serve With Strawberry Tres Leches Cake?

This sweet and milky cake is perfect with a hot cup of coffee or Mexican-style hot chocolate to balance out its richness. Since the cake is already quite sweet and creamy, I like to serve it with fresh berries on the side – strawberries are perfect, but raspberries and blackberries work great too. For a special touch, you could add a scoop of vanilla ice cream or a dollop of lightly sweetened whipped cream (though the cake is already super creamy on its own!). If you’re serving this at a party, consider putting out some fresh mint sprigs that guests can use as a garnish – it adds a nice pop of color and freshness to each plate.

Storage Instructions

Keep Cool: This strawberry tres leches cake needs to live in the refrigerator! Pop it in an airtight container or cover the baking dish tightly with plastic wrap. It’ll stay fresh and tasty for up to 4 days – though honestly, it’s usually gone way before then at my house!

Make Ahead: You can totally prep this cake a day before your event – in fact, I recommend it! The extra time in the fridge lets all those lovely milks soak into the cake even better. Just add the whipped cream topping and freeze-dried strawberries right before serving for the best look and texture.

Note: I don’t recommend freezing this cake since the milk-soaked texture might not hold up well when thawed. Plus, the whipped cream topping is best when fresh. If you need to make it in advance, stick to the make-ahead method instead!

Preparation Time	30-45 minutes
Cooking Time	25-30 minutes
Total Time	115-150 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 3200-3500
• Protein: 30-40 g
• Fat: 240-260 g
• Carbohydrates: 350-370 g

Ingredients

• 1 package strawberry cake mix (with ingredients required to prepare cake)
• 1 can sweetened condensed milk (14 oz)
• 1 can evaporated milk (12 oz)
• 1 cup half-and-half cream
• 2 cups heavy cream
• 1/2 cup icing sugar
• 1 teaspoon vanilla essence
• Crushed freeze-dried strawberries (for topping)

Step 1: Prepare and Bake the Cake

Follow the instructions on your cake mix package to prepare the cake batter.

Ensure that your 9×13 pan is greased and floured to prevent sticking.

Pour the cake batter into the prepared pan and bake according to the package directions.

Once baked, remove the cake from the oven and allow it to cool slightly.

Step 2: Make the Milk Mixture

In a separate bowl, mix together sweetened condensed milk, evaporated milk, and half and half.

Ensure the mixture is well combined for the best soaking results on the cake.

Step 3: Soak the Cake

While the cake is still warm, use a fork or skewer to poke holes evenly across the surface of the cake.

Slowly pour the milk mixture over the cake, allowing it to soak in completely.

Let the cake cool to room temperature, then cover it with plastic wrap or foil and refrigerate overnight.

This will allow the flavors to meld and the cake to absorb the milk mixture fully.

Step 4: Prepare the Whipped Topping

When you’re ready to serve, use a mixer to whip together heavy cream, powdered sugar, and vanilla extract.

Beat at high speed for 1-2 minutes, or until soft peaks form, indicating the whipped cream is ready.

Step 5: Garnish and Serve

Spread the fresh whipped cream evenly over the top of the soaked cake.

For a finishing touch, sprinkle chopped strawberries atop the whipped cream.

Serve the cake chilled for a refreshing, delicious dessert experience.

Enjoy!