Strawberry Shortcake Tres Leches Cake
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Strawberry Shortcake Tres Leches Cake is soft, creamy, and full of fresh strawberry flavor. It starts with a tender strawberry cake, gets soaked in a rich three-milk mixture, and finishes with whipped topping, crushed vanilla wafers, and freeze-dried strawberries for that classic strawberry shortcake-inspired finish.
This is the kind of dessert that feels perfect for spring and summer, but it also works for birthdays, Easter, cookouts, and any time you need a make-ahead cake that looks impressive and slices beautifully cold.
Why You’ll Love This Strawberry Shortcake Tres Leches Cake
- It has all the flavors of strawberry shortcake in a soft, chilled cake.
- The tres leches mixture keeps every bite extra moist.
- Fresh strawberries add real fruit flavor throughout.
- It is a great make-ahead dessert for parties and holidays.
- The crushed cookie and freeze-dried strawberry topping gives it that strawberry shortcake-style finish.
Ingredients You’ll Need For Strawberry Shortcake Tres Leches Cake
- For the cake:
- butter
- sugar
- orange zest
- eggs
- vanilla extract
- milk
- flour
- baking powder
- baking soda
- kosher salt
- fresh strawberries
- For the tres leches mixture:
- sweetened condensed milk
- evaporated milk
- coconut cream
- For layering and topping:
- fresh strawberries
- whipped cream or whipped topping
- vanilla wafers
- freeze-dried strawberries
How to Make Strawberry Shortcake Tres Leches Cake
- Preheat the oven and prepare a 9×13-inch baking dish with nonstick baking spray.
- Cream the butter, sugar, and orange zest until light and fluffy. Mix in the eggs, vanilla, and milk.
- Add the flour, baking powder, baking soda, salt, and diced strawberries. Mix just until combined.
- Spread the batter into the prepared pan and bake until the cake is set and a toothpick comes out clean. Let it cool completely.
- Whisk together the sweetened condensed milk, evaporated milk, and coconut cream.
- Cut the cooled cake in half. Place the bottom half back into the baking dish and poke holes all over with a fork.
- Pour half of the milk mixture over the cake, then add half of the diced strawberries.
- Place the second cake layer on top, poke more holes, and pour over the remaining milk mixture. Add the remaining strawberries.
- Cover and refrigerate for at least 6 hours so the cake can fully soak.
- Before serving, spread whipped topping over the cake. Finish with crushed vanilla wafers and freeze-dried strawberries.
❔Frequently Asked Questions
Can I make this cake dairy-free?
Yes. Use your favorite dairy-free butter, milk, sweetened condensed milk, evaporated milk, and whipped topping.
Can I use a gluten-free flour blend?
Yes. Use a 1:1 gluten-free flour blend for the cake and gluten-free vanilla wafers for the topping.
Can I make strawberry shortcake tres leches cake ahead of time?
Yes. This cake is even better after it has had time to chill, which makes it a great make-ahead dessert for spring gatherings, birthdays, and holidays.
How do I keep tres leches cake from getting soggy?
Let the cake cool completely before adding the milk mixture, use the full chill time, and wait to add the vanilla wafer topping until just before serving.
Tips for the Best Strawberry Shortcake Tres Leches Cake
Use ripe fresh strawberries for the best flavor. Let the cake cool completely before pouring over the milk mixture so it soaks in evenly. Chill the cake long enough for the texture to fully develop, and wait to add the crushed vanilla wafers and freeze-dried strawberries until just before serving so the topping stays crisp.
Storage and Make-Ahead Tips
This strawberry shortcake tres leches cake is a great make-ahead dessert. You can bake the cake in advance, add the milk mixture once it has cooled, and let it chill overnight. Store leftovers covered in the refrigerator and add any crunchy topping just before serving for the best texture.
Strawberry Shortcake Tres Leches Cake
Equipment
- 1 9×13-inch baking dish, at least 2 1/2 inches deep
Ingredients
For the Cake:
- 1 cup butter (room temperature; see note)
- 1 1/3 cups sugar
- 1 teaspoon orange zest
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1/2 cup milk (oak milk if dairy free)
- 2 1/3 cups all-purpose flour (or 1:1 gluten-free flour)
- 1 tablespoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 cup finely diced strawberries
For the Milk Mixture
- 14 ounces sweetened condensed coconut milk
- 12 ounces evaporated coconut milk
- 14 ounces coconut cream
For Assembly
- 2 cups diced fresh strawberries (divided)
- 2 1/2 cups whipped cream (or 1 container cool whip)
- 8 ounces vanilla wafers (GF wafers if desired)
- 1 cup freeze-dried strawberries
Instructions
Make the Strawberry Cake:
- Preheat the oven to 350°F. Spray a 9×13-inch baking dish with nonstick baking spray and set aside.
- In a large mixing bowl, beat the butter, sugar, and orange zest on high speed for about 5 minutes, until light and fluffy.
- Add the eggs, vanilla extract, and milk. Mix until combined.
- Add the flour, baking powder, baking soda, and kosher salt. Mix just until combined.
- Fold in the finely diced strawberries.
- Pour the batter into the prepared baking dish and spread evenly.
- Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool completely.
Assemble the Cake:
- In a medium bowl or large measuring cup, whisk together the sweetened condensed milk, evaporated milk, and coconut cream until smooth.
- Cut the cooled cake in half crosswise.
- Place the bottom half of the cake back into the baking dish and poke holes all over with a fork.
- Pour half of the milk mixture evenly over the cake.
- Top with 1 cup diced strawberries.
- Place the second cake half on top and poke holes all over again.
- Pour the remaining milk mixture evenly over the top.
- Top with the remaining 1 cup diced strawberries.
- Cover and refrigerate for at least 6 hours.
- Spread the whipped cream over the chilled cake.
- Top with crushed vanilla wafers and freeze-dried strawberries just before serving.
Notes
- Let the cake cool completely before adding the milk mixture.
- Use a deep 9×13-inch dish so the milk has room to settle into the cake.
- Give the cake plenty of chill time for the best texture.
- Add the cookie topping right before serving if you want the most crunch.
- Store the cake covered in the refrigerator for up to 3 days.
- This is an excellent make-ahead dessert because the flavor and texture improve as it chills. You can bake the cake a day ahead, add the milk mixture later, and finish with the topping before serving.
Hi!
Do you have a suggestion on what to substitute for the eggs? To make it completely vegan.
Thanks!
Hello, I apologize, not a method I have tried. But a friend who is vegan said Bobs Red Mill egg replacer is a great choice to replace eggs in baking. Thank you!