This strawberry tres leches cake recipe is absolutely delicious! The strawberry bundt cake takes a fun twist on the traditional dessert loved around the world. Moist, creamy, and perfect for every occasion!
Strawberry Bundt Cake
One of my favorite types of cake is tres leches.
A few years ago, I planned to enter a contest with Lucky Leaf – and I decided to do a fun twist on this traditional dessert.
Although I actually ended up forgetting to submit my entry (oops), I didn’t come away empty handed.
I created an amazing Strawberry Tres Leches Cake that has been one of my favorites ever since.
The strawberry filling isn’t too overpowering on the cake, and the cake still has the light, airiness that usually comes with strawberry shortcake.
The milk mixture made it just moist enough, and of course, the whipped cream and strawberries added a perfect final touch.
I never felt like this recipe got the attention it deserved, and I’ve been meaning to remake the photos for a while now.
So when we happened to be in North Carolina during my Father-in-law’s birthday, it seemed like the perfect time to recreate it.
Jack and Oliver enjoyed helping me make it, and I forgot just how simple it was to throw this together!
I love when recipes taste like a million bucks but only take minutes to make.
If you love strawberries and tres leches, you will absolutely LOVE this cake! It’s perfect for summertime.
Strawberry Tres Leches Recipe
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What You Need:
- Bundt Cake Pan
- Angel Food Cake Mix (we always use Duncan Hines
- Strawberry Pie Filling
- Evaporated Milk
- Sweetened Condensed Milk
- Whole Milk
- Cool Whip
- Fresh Strawberries
Preheat oven to 350 degrees
In a large bowl, mix together the Angel Food Cake mix with water and flour until smooth
Grease a bundt pan.
Pour mixture into the pan and place into the oven and bake for 38-42 minutes, or until it starts to brown on top, slightly firm, and a toothpick comes out clean.
Let cool five minutes in the bundt pan.
In the mean time, combine the three milks and vanilla in a bowl and set aside.
Loosen the edges of the bundt cake from the pan with a knife. Invert onto a serving dish.
Poke holes in cake with a fork.
Pour milk mixture over it evenly. You may not use all the milk.
After the cake has completely cooled, spread whipped cream evenly over the entire cake.
Place strawberries on top. Refrigerate until ready to serve.
There are dairy free substitutes for all the milk, so if you are able to find those, you could absolutely use those in this cake.
You definitely can.
2-3 days in an air tight container in the fridge.
I have not frozen it before, but there’s nothing in it that can’t be frozen.
- 1 Box Duncan Hines Angel Food Cake Mix
- 1/2 cup water
- 1/3 cup flour
- Lucky Leaf Strawberry Pie Filling
- 1/2 cup evaporated milk
- 1/2 cup sweetended condensed milk
- 1/2 cup whole milk
- 1/2 teaspoon vanilla
- Kraft Whipped Cream
- Fresh Strawberries
- Preheat oven to 350 degrees.
- In a large bowl, mix together the cake mix with the water and flour until smooth. Add in entire can of pie filling and stir with a rubber spatula until combined.
- Grease a bundt pan. Pour mixture into the pan and place in oven. Bake 38-42 minutes, or until it starts to brown on top, slightly firm, and a toothpick comes out clean.
- Let cool for five minutes. In the mean time, combine together the three milks and vanilla. Set aside.
- Loosen the edges of the bundt cake with a knife. Invert onto a serving plate*. Poke holes in the top of the cake** and pour the milk mixture over it evenly. You may not need to use all the milk.
- After the cake has cooled a little more, spread whipped cream evenly over it entirely. Place strawberries on top. Keep refrigerated until ready to serve.
*If it doesn't come out of the pan perfectly, don't worry; you won't be able to tell one bit when it is frosted! **We used a shish ke bob skewer; don't use anything that will leave too big of a hole.
Nutrition Information:Yield: 10 Serving Size: 1
Amount Per Serving:Calories: 134 Total Fat: 4g Saturated Fat: 2g Trans Fat: 0g Unsaturated Fat: 2g Cholesterol: 14mg Sodium: 79mg Carbohydrates: 20g Fiber: 1g Sugar: 14g Protein: 4g
Originally posted in 2013; updated in 2019.