This cake mix version of tres leches cake with strawberries is super easy, absolutely delicious, and will serve up to 15 guests.

A tres leches (tray-LAY-chays) cake, also known as “three milks cake,” is basically a sponge or butter cake sweetened and moistened by a mixture of three milks (leches) and finished with a topping. It is very popular on Mexican menus and at Cinco de Mayo feasts.

I served this tres leches cake at our small group Sunday night, and it was a huge hit! One guest said that it tasted like the tres leches cake served at Superior Grill (a nearby Mexian restaurant). It really was a perfectly sweet ending to a meal of chili, rice and baked potatoes.

I served fresh strawberries alongside the cake for guests to make their own strawberry “shortcakes.” The tres leches cake is the perfect backdrop for strawberries, as it is moist, sweet, and topped with fresh whipped cream. It is a perfect combination. Of course, if strawberries aren’t in season or aren’t your preference, the cake is fabulous without. I’d take either of the versions pictured below:-)

Cooking Notes: On extracts: If you have all three flavorings~coconut, vanilla and almond~please try this combination, as it is fantastic! If not, use either vanilla or almond or a combination of both. On cake mix: Choose a mix that does NOT have pudding, as all the milks may be too much for a pudding based cake.

Whipping cream: You will need 3 cups of whipping cream to make this cake~one cup for the tres leches mixture and 2 cups for the topping. If you have the time, take the extra few minutes to whip the cream for the topping. Frozen whipped topping can’t even come close to fresh.

Tres Leches Mixture: To distribute the tres leches mixture as evenly over the cake as possible, I used one of my absolute favorite kitchen tools, a kitchen supply squeeze bottle. This makes it super easy to squirt the mixture all over the cake and spread to the edges with a pastry brush or spoon. I use this bottle all the time for drizzling veggies with EVOO, glazing cakes, and applying any liquid mixture that needs a bit of precison.

Make Ahead: This cake can be made early in the day and kept refrigerated until serving. The berries can be tossed in syrup and refrigerated until serving time as well.

Do YOU have a favorite tres leches cake recipe that you’d be willing to share? If so, let me hear from you! Also let me know if you try this version; I’d love to hear your thoughts! As always, thanks so much for stopping by. Be blessed, and stay savvy!!!

Tres Leches Cake With Strawberries

Yield: 15

Prep Time: 30 minutes

Cook Time: 30 minutes

Total Time: 1 hour

This moist tres leches cake with strawberries is a cake mix dessert that tastes divine and will feed up to 15 guests!

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Ingredients

• CAKE:
• 1 box Butter Recipe Golden cake mix
• 1 1/4 cups water
• 1 TB vegetable oil
• 1 tsp vanilla extract
• 1 tsp almond extract
• 1 tsp coconut extract
• 4 eggs
• TRES LECHES:
• 1 can (14 oz) sweetened condensed milk (not evaporated)
• 1 cup evaporated milk
• 1 cup whipping cream
• WHIPPED TOPPING:
• 2 cups heavy whipping cream
• 1/3 cup powdered sugar
• 1 tsp vanilla extract
• STRAWBERRIES:
• 1 quart strawberries, chopped
• 1/3 cup sugar

Instructions

2. CAKE:
3. Preheat oven to 350 degrees F.
4. Spray 13 x 9 baking pan with floured cooking spray (I use Baker's Choice).
5. In medium bowl, beat cake mix, water, oil, 3 extracts and eggs for 30 seconds on low.
6. Increase mixer to medium; beat mixture for 2 minutes, scraping sides of bowl occasionally.
7. Pour cake into prepared pan, spreading batter evenly.
8. Bake 20-25 minutes until just golden and no longer "jiggly."
9. Let cool in pan for 5 minutes.
10. TRES LECHES:
11. In medium bowl, place condensed milk, evaporated milk, and whipping cream.
12. Using a wire whisk, mix until smooth and incorporated; set aside.
13. Pierce holes evenly all over cake using fork, kebab skewers, or other sharp utensil.
14. Pour tres leches over cake, spreading over completely to cover.
15. Refrigerate at least one hour.
16. WHIPPED TOPPING:
17. Pour cold whipping cream into medium bowl.
18. Mix on medium speed with electric mixer until just beginning to thicken.
19. Add1/3 cup powdered sugar and 1 tsp vanilla; continue mixing until just thick (but not clumpy).
20. Spread whipped topping over cake; refrigerate until serving.
21. STRAWBERRIES:
22. Toss chopped strawberries with sugar.
23. Refrigerate at least 30 minutes, preferably longer, until slightly macerated.
24. Serve alongside cake, allowing guests to place on top as desired.

Nutrition Information

Serving Size 1
Amount Per Serving Calories 4530Total Fat 282gSaturated Fat 170gCholesterol 933mgSodium 1120mgCarbohydrates 432gSugar 412gProtein 84g