Strawberry Crunch Tres Leches Cake

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This easy tres leches cake recipe features light and tender strawberry cake soaked in a sweet strawberry milk mixture, topped with homemade whipped cream and crunchy strawberry shortcake crumbles. With vivid pink color and delicious strawberry flavor, this cake looks and tastes amazing!

Overview of Strawberry Crunch Tres Leches Cake

Tres leches cake, meaning “three milks” cake in Spanish, is a sponge cake soaked in a mixture of sweetened condensed milk, evaporated milk, and whole milk. This strawberry twist on the classic adds fresh or frozen strawberries to the milk for vibrant flavor. Topped with fluffy whipped cream and textured strawberry cookie crumbles, each bite provides an irresistible trio of textures – soft, creamy, and crunchy.

Step-By-Step Instructions

Making this show-stopping cake is easy with just three main components:

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Bake Box Cake Mix

For simplified preparation, start with a boxed strawberry cake mix. Bake according to package instructions in a 9×13” baking dish. Allow to cool completely before assembly.

Make Strawberry Milk Mixture

In a blender, process strawberries, sweetened condensed milk, evaporated milk, and whole milk until smooth. Chill in the refrigerator until ready to use.

Mix Whipped Cream Topping

Using a hand or stand mixer, beat heavy cream and powdered sugar to stiff peaks. Refrigerate until cake assembly.

Assemble Cake

Poke holes all over cooled cake with a fork. Pour half the strawberry milk mixture over top and allow to absorb for 5-8 minutes. Top with remaining milk mixture, cover, and refrigerate overnight.

When ready to serve, top cake with whipped cream and strawberry cookie crumbles made from pink wafer cookies and Golden Oreos. Garnish with fresh strawberries if desired.

Tips for Making Ahead

Make this tres leches cake up to 3 days in advance:

  • Bake cake and store at room temperature for up to 2 days or freeze for up to 1 month
  • Prepare strawberry milk mixture up to 3 days in advance
  • Store whipped cream topping up to 1 day ahead
  • Make crunchy strawberry crumble topping up to 1 month ahead

With easy make-ahead options and simple assembly, this cake can be conveniently prepared for special occasions without the hassle!

Strawberry Crunch Tres Leches Cake Recipe

CourseDessert
CuisineAmerican
Servings8

Equipment

  • Mixing bowls
  • Whisk
  • Rubber spatula
  • Measuring tools
  • Fork
  • Hand mixer
  • Food processor
  • 9×13 baking dish
  • Plastic wrap

Ingredients

Cake

  • 1 box strawberry cake mix, baked & cooled

Strawberry Milk Mixture

  • 1 (15 oz) can evaporated milk
  • 1⁄2 to 1 (12 oz) can sweetened condensed milk
  • 1⁄2 to 1 cup whole milk
  • 1 cup strawberries, fresh or frozen

Whipped Topping

  • 2 cups cold heavy cream
  • 1⁄4 to 1⁄2 cup powdered sugar

Strawberry Crunch Topping

  • 1 to 1 1⁄2 cups No-Bake Strawberry Crunch Topping (8 pink wafer cookies & 6 Golden Oreos, crumbled)
  • Strawberry Shortcake Crumble Topping

Instructions

  1. Bake and cool strawberry cake according to package directions.
  2. Make Strawberry Milk: blend strawberries and milks until smooth. Chill.
  3. Make Whipped Topping: beat cream and sugar to stiff peaks. Chill.
  4. Assemble: Poke holes in cooled cake. Pour 1⁄2 of milk, allow to absorb, repeat. Refrigerate overnight.
  5. Top cake with whipped topping and crunchy strawberry crumble topping. Garnish with strawberries. Enjoy!

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