My Strawberry Tres Leches Cake Is Bakery-Worthy but Starts With a Box Mix (Nobody Knows)
Light and fluffy strawberry tres leches cake that's perfectly soaked and easy to make with a box mix. Perfect for spring celebrations or weekend baking projects.
Equipment
- Oven
- 13x9-inch metal or glass pan
- Cooking spray
- Large Bowl
- Electric Mixer
- Fork
- Paper Towels
- Medium Bowl
- Small whisk
- Cooling rack
- Toothpick
- Chilled large bowl
- Icing spatula
Ingredients
For the Cake
- 1 box Betty Crocker Delights Super Moist Strawberry Cake Mix Provides consistent light texture and strong strawberry base. Holds up well to milk soak.
- 1 cup strawberry-flavored milk Used in batter; double strawberry flavor.
- 1 tablespoon vegetable oil
- 4 large eggs Room temperature for best volume.
For the Tres Leches Soak
- 1 cup strawberry-flavored milk Used in soak; reinforces strawberry flavor.
- 1 can (14 oz) sweetened condensed milk Essential for creamy texture; not evaporated milk.
For the Whipped Topping
- 2 1/4 cups heavy whipping cream Use very cold for best volume.
- powdered sugar to taste
- vanilla extract to taste
For Garnish
- fresh strawberries sliced
Instructions
- Heat oven to 350°F (325°F for dark or nonstick pan). Spray the bottom and sides of your 13x9-inch pan with cooking spray.
- In a large bowl, beat the cake mix, 1 cup of strawberry milk, 1 tablespoon oil, and 4 eggs with an electric mixer on medium speed for exactly 2 minutes. Scrape the bowl once or twice to make sure it's fully combined. The batter should be smooth and slightly thick, with a sweet strawberry aroma.
- Pour the batter into the greased pan and spread it even. Bake for 24 to 28 minutes, or until a toothpick inserted in the center comes out clean. The top should be a light golden brown and spring back when you touch it. You'll smell a warm, toasty strawberry scent as it nears done.
- Remove the cake from the oven and let it cool in the pan on a cooling rack for 5 minutes. Then, grab a fork or chopstick and poke holes every 1/2 inch across the entire top of the cake. Wipe the tines with a paper towel occasionally to prevent sticking. The sound of the milk soaking in—that soft, bubbly sizzle—is deeply satisfying.
- In a medium bowl, whisk together the remaining 1 cup of strawberry milk and the entire can of sweetened condensed milk until completely smooth and well combined. The mixture will be thick and sweet, the color of a strawberry milkshake.
- Carefully pour the tres leches mixture evenly over the entire cake, working back and forth to fill all the holes. Pour slowly—give the cake 20-30 seconds between each pass to absorb. Tap the pan firmly on the counter several times to help the liquid settle deep into the cake. Refrigerate uncovered for about 2 hours, or until fully chilled. This is the hardest part—the waiting—but it's essential for the texture.
- In a chilled large bowl, beat the heavy whipping cream, powdered sugar, and vanilla with an electric mixer on medium-high speed. The perfect temperature for whipping heavy cream is between 35°F and 40°F. Beat until stiff peaks form—about 3-4 minutes. Be careful not to overbeat, or you'll end up with butter! The cream should be fluffy and smooth, spreading like a cloud.
- Drop the whipped topping by spoonfuls over the chilled cake. Using an icing spatula, spread it evenly over the entire surface. Top with fresh strawberry slices. Cut into 5 rows by 3 rows. You'll notice some liquid pooled at the bottom of the pan—that's expected and delicious.
Notes
Light and fluffy strawberry tres leches cake that's perfectly soaked and easy to make with a box mix. Save this recipe for your next spring celebration or weekend baking project!