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Strawberry Tres Leches Cake
This easy strawberry tres leches cake starts with a box of cake mix for a quick, crowd-pleasing dessert with minimal effort!
Prep Time
10 mins
Cook Time
10 mins
Additional Time
4 hrs
Servings: 12 slices
Calories: 507 kcal
Course:
Dessert
Cuisine:
American , Mexican
Ingredients
FOR THE CAKE
- 1 (15.25 ounce) box strawberry cake mix (I use Duncan Hines brand)
- ½ cup vegetable oil
- 1 cup whole milk
- 4 large eggs
- 1 teaspoon vanilla extract
FOR THE STRAWBERRY MILK MIXTURE
- ½ cup strawberry milk (or sub with regular whole milk)
- 12 ounces evaporated milk
- 14 ounces sweetened condensed milk
FOR THE TOPPING
- 16 ounces frozen whipped topping (such as Cool Whip), thawed
- 1 cup sliced fresh strawberries
Instructions
BAKE THE CAKE
- Preheat oven to 350°F. Spray a 9x13 pan with non-stick cooking spray; set aside.
- In a large mixing bowl, combine the cake mix, oil, milk, eggs, and vanilla extract. Use an electric mixer to beat together the ingredients on medium speed for about 2 minutes. Pour the batter into the prepared pan. Bake for 25-30 minutes, or until a toothpick inserted in the center of the cake comes out clean. Remove from the oven and cool for at least 30 minutes.
Cup of Yum
MAKE THE STRAWBERRY MILK
- While the cake is cooling, whisk together the strawberry milk, evaporated milk, and sweetened condensed milk.
- Using a wooden skewer or fork, poke holes all over the top of the cake (spaced about ½-inch apart from each other).
- Gradually pour the strawberry milk mixture evenly over the top of the cake, allowing the milk to soak in. Cover the cake with plastic wrap or foil and chill in the refrigerator for at least 2 to 3 hours, or ideally overnight.
ADD THE TOPPING
- Just before serving, spread the whipped topping over the top of the cake and garnish with fresh strawberries.
- Slice into squares and serve!
Notes
- If you prefer, you can use homemade whipped cream instead of Cool Whip to frost the cake. To do so, beat together 1 pint of heavy whipping cream, 3 tablespoons of powdered sugar, and ½ teaspoon vanilla extract until stiff peaks form.
- Let the cake cool for at least 30 minutes before adding the milk mixture on top. This gives the cake time to firm up and absorb the milk without becoming mushy or soggy.
- Allow plenty of time for the cake to chill in the fridge before serving. It takes at least a few hours for that sweet milk mixture to really soak in. Unlike a batch of cookies, this is not a dessert that you can bake right before you need it.
Nutrition Information
Serving
1slice
Calories
507kcal
(25%)
Carbohydrates
62g
(21%)
Protein
10g
(20%)
Fat
25g
(38%)
Saturated Fat
11g
(55%)
Polyunsaturated Fat
6g
Monounsaturated Fat
5g
Trans Fat
0.1g
Cholesterol
86mg
(29%)
Sodium
378mg
(16%)
Potassium
334mg
(10%)
Fiber
0.2g
(1%)
Sugar
50g
(100%)
Vitamin A
325IU
(7%)
Vitamin C
8mg
(9%)
Calcium
311mg
(31%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12slices
Amount Per Serving
Calories 507
% Daily Value*
| Serving | 1slice | |
| Calories | 507kcal | 25% |
| Carbohydrates | 62g | 21% |
| Protein | 10g | 20% |
| Fat | 25g | 38% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 86mg | 29% |
| Sodium | 378mg | 16% |
| Potassium | 334mg | 7% |
| Fiber | 0.2g | 1% |
| Sugar | 50g | 100% |
| Vitamin A | 325IU | 7% |
| Vitamin C | 8mg | 9% |
| Calcium | 311mg | 31% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.