Creamy Tres Leches Cake Recipe with Easy Fresh Strawberry Compote

“You know,” my neighbor Linda said one afternoon as we shared a cup of coffee on her porch, “my abuela swore by this tres leches cake recipe, but hers always had this fresh twist with strawberries that just blew everyone away.” I wasn’t much of a tres leches fan back then—honestly, the thought of a cake drenched in three kinds of milk sounded a bit too much. But Linda’s story stuck with me.

One humid Saturday, I decided to give her recipe a try. It was one of those moments when my kitchen was a mess (I forgot to preheat the oven, of course), and my playlist was on shuffle. The way the cake soaked up the milk mixture, becoming this impossibly soft, creamy dream, surprised me. Then came the fresh strawberry compote—simple, vibrant, bursting with just a touch of sweetness and a hint of lemon zest. That first bite? It whisked me back to lazy summer afternoons, sitting on that very porch with Linda, laughing about everything and nothing.

Maybe you’ve been there—skeptical at first but utterly won over by a combination of flavors that feels both nostalgic and fresh. This creamy tres leches cake with fresh strawberry compote is exactly that kind of recipe. It’s the kind of dessert that makes you pause, close your eyes, and savor each bite, wondering why you didn’t try it sooner. And trust me, once you try this version, you’ll find yourself making it again and again, just like I do every time strawberries come into season.

Why You’ll Love This Creamy Tres Leches Cake with Fresh Strawberry Compote

This recipe has been tested many times in my kitchen—and every attempt has been a delicious success. What makes it stand out?

• Quick & Easy: The cake comes together in under an hour, with simple steps that even a busy weeknight can handle.
• Simple Ingredients: You probably already have everything in your pantry and fridge—no fancy trips needed.
• Perfect for Celebrations: Whether it’s a birthday, brunch, or just a weekend treat, this cake impresses without stress.
• Crowd-Pleaser: I’ve served this at potlucks and family dinners, and it’s always the first dessert to disappear.
• Unbelievably Delicious: The combination of the creamy milk soak and the bright, fresh strawberry compote creates a balance that’s both refreshing and indulgent.

What really sets this apart is the fresh strawberry compote—it adds a light, fruity zip that cuts through the richness of the cake. Plus, the cake’s texture? Ultra-moist but still holds together beautifully, thanks to a little trick: blending the milk mixture with a touch of vanilla and a hint of cinnamon. Honestly, it’s the kind of dessert that makes you close your eyes after the first bite and smile.

What Ingredients You Will Need

This recipe uses straightforward, wholesome ingredients that come together to deliver a luscious, comforting dessert. Most are pantry staples, with the fresh strawberries giving it that seasonal pop. If you don’t have fresh strawberries, frozen will work in a pinch!

• For the Cake:
  • 1 cup (125g) all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 5 large eggs, separated (room temperature)
  • 1 cup (200g) granulated sugar, divided
  • 1/3 cup (80ml) whole milk
  • 1 teaspoon pure vanilla extract
• For the Tres Leches Mixture:
  • 1 can (12 oz / 354ml) evaporated milk
  • 1 can (14 oz / 414ml) sweetened condensed milk
  • 1/2 cup (120ml) heavy cream
  • 1/2 teaspoon ground cinnamon (optional, adds warmth)
• For the Fresh Strawberry Compote:
  • 2 cups (300g) fresh strawberries, hulled and halved
  • 1/4 cup (50g) granulated sugar
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon lemon zest
  • 1/2 teaspoon vanilla extract
• For the Topping:
  • 1 cup (240ml) heavy whipping cream, chilled
  • 2 tablespoons powdered sugar
  • 1/2 teaspoon vanilla extract

For best results, I recommend using a trusted brand like King Arthur for flour and Carnation for evaporated milk—they help with texture and flavor consistency. If you want to make this gluten-free, almond flour can be substituted, but keep in mind the texture will be a bit different (denser).

Equipment Needed

• 9×13-inch (23×33 cm) baking dish – I prefer glass for even heat, but metal works too
• Mixing bowls – at least two, for egg whites and batter
• Electric mixer or stand mixer – to whip the egg whites and cream efficiently
• Whisk and spatula – for folding ingredients gently
• Saucepan – to cook the strawberry compote
• Fine mesh sieve (optional) – helpful if you want an ultra-smooth compote
• Measuring cups and spoons – for precise ingredient amounts

If you don’t have an electric mixer, a strong arm and a whisk will do, but it takes longer to get those egg whites stiff. For budget-friendly options, basic hand mixers work great and don’t take up much kitchen space. One tip from experience: make sure your mixing bowls are grease-free for the egg whites to whip properly—any oil or residue can prevent peaks from forming.

Preparation Method

1. Preheat and Prepare: Set your oven to 350°F (175°C). Grease your 9×13-inch baking dish lightly with butter or nonstick spray. This helps the cake release easily later. (5 minutes)
2. Mix Dry Ingredients: In a medium bowl, whisk together 1 cup (125g) all-purpose flour, 1 1/2 teaspoons baking powder, and 1/4 teaspoon salt. Set aside. (3 minutes)
3. Separate Eggs: Separate the 5 large eggs into two bowls—the yolks in one, whites in another. Make sure no yolk gets into whites. (5 minutes)
4. Beat Egg Yolks: Add 3/4 cup (150g) granulated sugar to the yolks and whisk until pale and thick, about 3-4 minutes. Stir in 1/3 cup (80ml) whole milk and 1 teaspoon vanilla extract. (5 minutes)
5. Combine Wet and Dry: Gently fold the dry ingredients into the yolk mixture until just combined—don’t overmix or batter will deflate. (3 minutes)
6. Whip Egg Whites: Using an electric mixer, beat egg whites on medium speed until soft peaks form. Gradually add remaining 1/4 cup (50g) sugar, then continue beating until stiff peaks form. This step is crucial for a light, fluffy cake texture. (7-8 minutes)
7. Fold Whites into Batter: Carefully fold about one-third of the egg whites into the batter to lighten it, then gently fold in the remaining whites until no streaks remain. Be gentle—you want to keep as much air as possible. (3-4 minutes)
8. Bake: Pour batter into the prepared baking dish and spread evenly. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. The cake will be golden and spring back lightly when touched. Resist opening the oven door too often! (30-35 minutes)
9. Cool and Poke: Let the cake cool in the pan for about 20 minutes. Then, using a fork or skewer, poke holes all over the surface—this helps the milk soak in deeply. (20 minutes)
10. Prepare Tres Leches Mixture: In a bowl, whisk together 1 can evaporated milk, 1 can sweetened condensed milk, 1/2 cup heavy cream, and 1/2 teaspoon ground cinnamon. Slowly pour evenly over the cake, allowing it to absorb fully. Refrigerate for at least 2 hours or overnight for best results. (5 minutes prep, 2+ hours chilling)
11. Make Strawberry Compote: While the cake chills, combine 2 cups halved strawberries, 1/4 cup sugar, 1 tablespoon lemon juice, and 1 teaspoon lemon zest in a saucepan over medium heat. Cook, stirring occasionally, until strawberries soften and the mixture thickens slightly—about 8-10 minutes. Stir in 1/2 teaspoon vanilla extract at the end. Cool to room temperature. (15 minutes)
12. Whip Topping: Just before serving, beat 1 cup cold heavy cream with 2 tablespoons powdered sugar and 1/2 teaspoon vanilla extract until soft peaks form. Spread evenly over the chilled cake. (5 minutes)
13. Assemble and Serve: Spoon the fresh strawberry compote over the whipped cream topping. Serve chilled and enjoy the creamy, fruity magic! (5 minutes)

Tip: If the cake seems too soggy, chilling it longer helps solidify the texture. Also, keep the strawberry compote refrigerated separately if making ahead to preserve its fresh flavor.

Cooking Tips & Techniques

Making tres leches cake is a bit of a balancing act—you want it moist but not soggy, creamy yet light. Here are some tips I’ve picked up the hard way:

• Whip Egg Whites Properly: Clean, grease-free bowls are essential. I once wasted a batch because the bowl had a trace of oil—lesson learned! Soft to stiff peaks make the cake airy.
• Poking the Cake: Don’t be shy with the holes; this allows the milk mixture to soak evenly. I usually poke about 50 times across the surface.
• Slow Pouring: Pour the milk soak slowly over the cake to prevent pooling. It’s tempting to dump it all at once, but patience pays off.
• Strawberry Compote: Cook just until thickened but still with some texture. Overcooking makes it too jammy, losing the fresh strawberry vibe.
• Timing: Chill the cake overnight if you can. It really lets the flavors meld and the texture perfects itself. If you’re in a rush, a few hours work but the difference is noticeable.

Multitasking helps—start the compote while the cake bakes, and whip the topping while the compote cools. Trust me, it saves time and keeps your kitchen workflow smooth.

Variations & Adaptations

One of the joys of this creamy tres leches cake with fresh strawberry compote is how easy it is to tweak based on what you like or have on hand.

• Dairy-Free Version: Substitute coconut milk for evaporated milk, use coconut condensed milk (available at specialty stores), and whip coconut cream instead of heavy cream. The strawberry compote remains the same and adds a bright contrast.
• Seasonal Fruit Swaps: Instead of strawberries, fresh peaches or blueberries work beautifully. For winter months, try poached pears with a cinnamon twist.
• Chocolate Twist: Add 1/4 cup cocoa powder to the dry ingredients for a chocolate tres leches cake. Top with a cherry compote instead of strawberries for a decadent touch.
• Personal Favorite: I once added a splash of orange liqueur to the milk soak and a sprinkle of toasted coconut on top—totally unexpected but a hit with guests!

If you need to avoid gluten, almond or oat flour substitutes work, but the texture changes slightly—denser but still tasty. For nut allergies, stick to all-purpose flour. And if you prefer less sugar, reduce the compote sugar slightly; the natural strawberry sweetness often carries the flavor.

Serving & Storage Suggestions

This cake is best served chilled, straight from the fridge. I like to slice it into generous squares, spoon a dollop of strawberry compote on top, and garnish with a few fresh strawberry halves for color and fresh zing.

Pair it with a cup of strong coffee or a light sparkling rosé for a brunch or afternoon treat. It also complements creamy vanilla ice cream if you want to amp up the indulgence.

Store leftovers tightly covered in the refrigerator for up to 3 days. The flavors actually deepen after a day, making it even better. If you want to freeze it, slice first, wrap individual pieces in plastic wrap and foil, then freeze for up to 1 month. Thaw overnight in the fridge.

When reheating, I suggest letting it come to room temperature and serving as is—microwaving can change the texture unpleasantly. The fresh strawberry compote is best kept separate and added fresh after thawing.

Nutritional Information & Benefits

Each serving (about 1/12th of the cake) has roughly:

Calories	320
Fat	18g
Saturated Fat	11g
Carbohydrates	35g
Sugars	28g
Protein	6g

The key ingredients—eggs and dairy—provide protein and calcium, while strawberries contribute vitamin C and antioxidants. Using fresh fruit keeps it lighter and adds fiber. If you opt for the dairy-free version with coconut milk, it’s a good source of healthy fats and suitable for those with lactose intolerance.

This recipe is gluten-friendly if you use all-purpose flour, but swap in almond flour for gluten-free needs. It’s not low-carb due to milk and sugar content, but perfect for an occasional treat that feels satisfying and wholesome.

Conclusion

This creamy tres leches cake with fresh strawberry compote isn’t just another dessert recipe—it’s a little slice of sweet, milky magic with a fresh fruity kick that keeps me coming back. I love how it’s approachable yet impressive, and how it fits any occasion with ease.

Feel free to make it your own—tweak the fruit, experiment with flavors, or adjust sweetness to your liking. Honestly, it’s hard to go wrong with this one.

If you give it a try, please leave a comment below sharing your experience or any fun twists you’ve added. Maybe it’ll become your new go-to like it did for me. Happy baking and sweet moments ahead!

FAQs About Creamy Tres Leches Cake with Fresh Strawberry Compote

Can I make the strawberry compote ahead of time?

Yes, you can prepare the compote a day in advance and keep it refrigerated. Just add it fresh on top before serving for the best flavor and texture.

What if I don’t have evaporated milk?

You can substitute evaporated milk with a mix of regular milk and a little powdered milk to mimic the thickness, but the texture might be slightly less rich.

How do I prevent the cake from being soggy?

Don’t over-soak the cake. Pour the milk mixture slowly and allow it to absorb. Chilling the cake for several hours or overnight helps the texture set perfectly.

Can I use frozen strawberries for the compote?

Absolutely! Just thaw and drain excess liquid before cooking. The flavor will be slightly different but still delicious.

Is there a way to make this cake vegan?

Vegan adaptations require swapping eggs with flax or chia eggs, using plant-based milks and creams, and a vegan condensed milk substitute. It’s possible but the texture and flavor will differ from the traditional version.

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