I love this recipe because it starts with boxed strawberry cake mix, so the base is simple and reliable.
I also like how the strawberry tres leches mixture soaks into the cake and makes every slice moist, creamy, and full of berry flavor.
The strawberry crunch topping gives the cake a fun texture, and I think it makes the dessert look extra special without much effort.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 strawberry cake mix, baked and cooled 1 15-ounce can evaporated milk 1/2 to 1 12-ounce can condensed milk, depending on sweetness preference 1/2 to 1 cup whole milk, depending on desired texture 1 cup strawberries, fresh or frozen 2 cups cold heavy cream 1/4 to 1/2 cup powdered sugar 1 to 1 1/2 cups strawberry crunch topping 8 pink strawberry wafers, crumbled 6 Golden Oreos, crumbled Fresh strawberries, optional for garnish
Directions
I bake the strawberry cake mix as directed in a 9×13-inch baking dish, then I let it cool for about 1 hour.
For the strawberry milk mixture, I blend the strawberries, condensed milk, evaporated milk, and whole milk until smooth. I keep it refrigerated until I am ready to use it.
For the whipped topping, I whip the cold heavy cream and powdered sugar with a hand mixer or stand mixer until stiff peaks form. I keep it chilled.
Once the cake is cooled, I poke holes all over it with a fork.
I pour half of the strawberry milk mixture over the cake and let it absorb for 5 to 8 minutes. Then I pour the rest over the cake, cover it with plastic wrap, and refrigerate it for at least 4 hours or overnight.
When I am ready to serve, I spread the whipped topping over the cake and sprinkle the strawberry crunch crumbles on top. I add fresh strawberries if I want a pretty garnish.
Servings and timing
This recipe makes 8 servings.
Prep time: 20 minutes Cooling and chilling time: 4 hours 20 minutes Total time: 4 hours 40 minutes
Variations
I sometimes use fresh strawberries on top for a brighter flavor.
I can make it sweeter by using the full can of condensed milk, or lighter by using only half.
I also like adding extra Golden Oreo crumbs if I want more crunch and a cookie-like topping.
storage/reheating
I store this cake covered in the refrigerator for up to 3 days.
I do not reheat it because tres leches cake is meant to be served cold.
For the best texture, I add the strawberry crunch topping close to serving time so it stays crisp.
FAQs
Can I make this cake ahead of time?
Yes, I like making it the night before because the cake has more time to soak up the strawberry milk mixture.
Can I use frozen strawberries?
Yes, I can use frozen strawberries. I let them thaw first so they blend smoothly.
Can I use homemade strawberry cake?
Yes, I can use a homemade strawberry cake instead of boxed cake mix as long as it is baked in a 9×13-inch pan.
How do I keep the topping crunchy?
I add the strawberry crunch topping right before serving so it does not soften too much in the refrigerator.
Can I make the cake less sweet?
Yes, I use only 1/2 can of condensed milk and less powdered sugar in the whipped topping when I want it less sweet.
Conclusion
This Strawberry Crunch Tres Leches Cake is creamy, fruity, and easy to make with simple ingredients. I love how the strawberry milk mixture soaks into the cake, while the whipped topping and cookie crumble add a sweet, bakery-style finish.
Creamy strawberry tres leches cake topped with crunchy strawberry shortcake crumbles and fluffy whipped cream. The perfect easy strawberry dessert recipe for parties and summer gatherings.
Author:Sarah
Prep Time:40 minutes
Total Time:4 hours 40 minutes
Yield:8 servings
Category:Dessert
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
1 strawberry cake mix, baked and cooled in a 9×13 dish
1 can evaporated milk, 15 oz
1/2 to 1 can sweetened condensed milk, 12 oz
1/2 to 1 cup whole milk
1 cup strawberries, fresh or frozen
2 cups cold heavy cream
1/4 to 1/2 cup powdered sugar
1 to 1 1/2 cups strawberry crunch topping
Fresh strawberries, optional for garnish
Strawberry Crunch Topping:
8 pink strawberry wafers, crushed
6 Golden Oreos, crushed
Instructions
Bake the strawberry cake mix according to package directions in a 9×13 baking dish. Let cool for about 1 hour.
Add strawberries, evaporated milk, sweetened condensed milk, and whole milk to a blender. Blend until smooth. Refrigerate until ready to use.
In a large bowl, whip cold heavy cream with powdered sugar until stiff peaks form. Refrigerate.
Poke holes all over the cooled cake using a fork.
Pour half of the strawberry milk mixture over the cake. Let it absorb for 5–8 minutes.
Pour the remaining milk mixture over the cake. Cover and refrigerate for at least 4 hours or overnight.
Before serving, spread whipped topping over the cake.
Sprinkle with strawberry crunch topping and garnish with fresh strawberries if desired.
Notes
Adjust the condensed milk for sweetness and the whole milk for a lighter or milkier texture. For best flavor and texture, chill the cake overnight before serving.
