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Strawberry Layered Tres Leches Cake is a classic Latin American dessert that has become popular all over the world. It is made with a sponge cake soaked in a mixture of three kinds of milk (tres leches means “three milks” in Spanish) and topped with whipped cream and fresh strawberries.

But why settle for a plain tres leches cake when you can elevate it to the next level with a twist? Introducing: Strawberry Layered Tres Leches Cake. This recipe takes the traditional tres leches cake and gives it a fresh, summery twist by adding layers of strawberry cake and fresh strawberries throughout. The result is a stunning and delicious dessert that is sure to impress.

Here’s how to make it:


Ingredients for the Strawberry Layered Tres Leches Cake:

  • For the strawberry cake layers:
    • 1 1/2 cups all-purpose flour
    • 1 1/2 teaspoons baking powder
    • 1/2 teaspoon salt
    • 1 cup fresh strawberries, diced
    • 1/2 cup unsalted butter, softened
    • 1 cup granulated sugar
    • 3 large eggs
    • 1 teaspoon vanilla extract
    • 1/2 cup milk
  • For the tres leches mixture:
    • 1 cup whole milk
    • 1 cup heavy cream
    • 1 can (14 ounces) of sweetened condensed milk
  • For the whipped cream:
    • 2 cups heavy cream
    • 1/4 cup granulated sugar
    • 1 teaspoon vanilla extract
  • Additional fresh strawberries, for topping


  1. Preheat your oven to 350°F (180°C). Lightly grease and flour two 9-inch round cake pans.
  2. In a medium mixing bowl, whisk together the flour, baking powder, and salt. Set aside.
  3. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar on medium speed until light and fluffy, about 3-4 minutes. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla extract.
  4. With the mixer on low speed, add the dry ingredients in three additions, alternating with the milk and starting and ending with the dry ingredients. Beat just until combined. Gently fold in the diced strawberries.
  5. Divide the batter evenly between the prepared cake pans and smooth the tops. Bake for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Let the cakes cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely.
  6. While the cakes are cooling, make the tres leches mixture. In a medium mixing bowl, whisk together the whole milk, heavy cream, and sweetened condensed milk.
  7. Once the cakes are cool, use a serrated knife to level off the tops if needed. Place one cake layer on a serving platter. Use a fork or toothpicks to poke holes all over the top of the cake. Pour half of the tres leches mixture over the top, making sure it has a chance to soak into the holes.
  8. Top with the second cake layer and repeat the process of poking holes and pouring the tres leches mixture over the top. Cover the cake and refrigerate for at least 2 hours, or preferably overnight, to allow the cake to absorb the liquid.
  9. Just before serving, make the whipped cream. In the bowl of a stand mixer fitted with the whisk attachment, beat the heavy cream, sugar, and vanilla extract on medium-high speed until stiff peaks form.
  10. To assemble the cake, remove it from the refrigerator and top with a layer of whipped cream. Arrange fresh strawberries on top of the whipped cream.
  11. Cut the cake into slices and serve. Store any leftovers in the refrigerator for up to 3 days.

    There you have it – a beautiful and delicious twist on the classic tres leches cake. The combination of moist strawberry cake, creamy tres leches mixture, and fresh strawberries is truly irresistible. This stacked strawberry tres leches cake is sure to be a hit at any party or gathering. We hope you enjoy this recipe for stacked strawberry tres leches cake. Happy baking!


  • If you’re short on time or ingredients, you can use a premade strawberry cake mix instead of making the cake from scratch. Simply prepare the cake mix according to the package instructions and use it in place of the homemade strawberry cake in the recipe.
  • To add even more strawberry flavor to the cake, you can use strawberry milk in place of the regular milk in the cake batter. This will give the cake a delicate strawberry flavor and a pretty pink color.
  • If you’re not a fan of whipped cream, you can use a different frosting or topping for the cake. Some options might include cream cheese frosting, vanilla buttercream, or even a layer of sliced fresh strawberries with a drizzle of chocolate ganache.
  • If you can’t find fresh strawberries, you can use frozen strawberries instead. Thaw the strawberries and pat them dry before adding them to the cake batter.

Overall, the key to this recipe is to have fun and get creative with it! Feel free to make substitutions and adjustments to suit your taste and preferences.


There are so many ways you can vary this recipe to suit your taste and preferences. Here are a few ideas:

  • Mix up the flavors: Instead of using strawberry cake and fresh strawberries, you can use any other fruit that you like. Some options might include blueberry, raspberry, or mango. You can also try using chocolate cake or vanilla cake in place of the strawberry cake for a different twist.
  • Add layers of flavor: In addition to the strawberry cake layers and fresh strawberries, you can add other layers of flavor to the cake. Some options might include a layer of strawberry jam or a layer of cream cheese frosting.
  • Decorate the cake: The possibilities for decorating this cake are endless! You can top the cake with more fresh fruit, such as sliced kiwis or peaches, or you can sprinkle it with toasted coconut or chopped nuts. You can also get creative with the whipped cream and pipe it into decorative shapes or swirls on top of the cake.
  • Make it boozy: For an adult twist on this recipe, you can add a splash of liqueur to the tres leches mixture. Some options that would go well with the strawberry and milk flavors include Kahlua, Bailey’s Irish Cream, or Chambord. Just be sure to keep in mind that the alcohol content will not cook off, so the cake will still have a boozy kick even after it has been soaked in the mixture.


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