Strawberry Crunch Tres Leches Cake

These individual Strawberry Crunch Tres Leches Cakes are the ultimate nostalgic dessert, combining the creamy, decadent soak of a traditional tres leches with the irresistible texture of a classic strawberry crunch bar. Each bite features a fluffy strawberry-infused sponge drenched in a signature four-milk mixture, topped with airy homemade whipped cream and a buttery, sweet strawberry-vanilla crumble.

Perfect for parties, bake sales, or a special treat at home, these 5oz mini cakes are as beautiful as they are delicious. The vibrant pink hue and the fresh strawberry garnish make them a standout dessert that perfectly matches a bubbly and bright aesthetic.

Why You’ll Love This

• Irresistible Texture: The contrast between the milk-soaked cake and the crispy, buttery strawberry crunch topping is a match made in dessert heaven.

• Pure Strawberry Flavor: By reducing fresh strawberry puree, we achieve a deep, authentic fruit flavor without the cake becoming too dense.

• Perfect Portions: Baking these in individual 5oz tins makes them easy to serve and ensures every inch of the cake is perfectly soaked.

Ingredients

Strawberry Cake

• 16 oz (454g) Fresh strawberries, pureed & reduced to 3/4 cup (177ml)
• 1/2 cup (118ml) Vegetable oil
• 3 tbsp (43g) Melted butter
• 3 Large eggs
• 1/2 cup (120g) Sour cream
• 1/2 cup (118ml) Whole milk
• 1 tsp (5ml) Vanilla extract
• 2 tsp (10ml) Strawberry extract (emulsion recommended)
• 1 1/2 cup (300g) Granulated sugar
• 2 1/2 cups (312g) All-purpose flour
• 1 tsp (6g) Salt
• 2 tsp (10g) Baking powder
• 1/2 tsp (3g) Baking soda
• Food coloring (optional)
• ~10 Strawberries (halved with stems for garnish)

Milk Soak

• 1 can (14 oz / 397g) Sweetened condensed milk
• 1 can (12 oz / 354ml) Evaporated milk
• 1 cup (237ml) Whole milk
• 1 tsp (5ml) Vanilla extract

Whipped Cream

• 3 cups (710ml) Heavy cream (cold)
• 1/3 cup (40g) Powdered sugar
• 1 tsp (5ml) Vanilla extract

Strawberry Crunch

• 1 cup (226g) Butter, softened (divided)
• 1 1/2 cup (188g) AP flour (divided)
• 2 tbsp (25g) Granulated sugar (divided)
• 1 box Strawberry jello mix (family size)
• 1 box Vanilla pudding mix (family size)

Instructions

1. Prepare the Strawberry Reduction & Crunch

• Puree & Reduce: Puree 16 oz of fresh strawberries. Cook the puree in a saucepan over medium heat for approximately 25 minutes, stirring frequently, until it reduces to about 3/4 cup.

• Bake the Crunch: In two separate bowls, combine the butter, flour, sugar, and dry mixes (one with strawberry jello, one with vanilla pudding). Flatten each dough onto a parchment-lined sheet.

• Bake: Bake at 350°F (177°C) for 7–10 minutes (do not let them brown). Let cool for 10 minutes, then crumble and combine the two flavors.

2. Bake the Strawberry Cakes

• Whisk Dry Ingredients: In a medium bowl, whisk together flour, salt, baking powder, and baking soda.

• Mix Wet Ingredients: In a large bowl, combine vegetable oil, melted butter, eggs, sour cream, milk, vanilla, and strawberry extract until smooth.

• Combine: Incorporate the granulated sugar and the cooled strawberry reduction. Fold in the dry ingredients and add food coloring if a brighter pink is desired.

• Bake: Fill 5oz cake pans just under halfway. Bake at 350°F (177°C) for exactly 14 minutes and 30 seconds.

3. Soak & Chill

• Prepare Soak: Whisk together the sweetened condensed milk, evaporated milk, whole milk, and vanilla.

• Poke & Pour: While the cakes are still slightly warm, poke holes all over them using a fork. Pour the milk mixture over each cake, ensuring they are thoroughly soaked.

• Chill: Cover the pans and refrigerate for at least 2 hours (overnight is even better).

4. Top & Garnish

• Whip: Beat heavy cream, powdered sugar, and vanilla until stiff peaks form.

• Assemble: Spread a layer of whipped cream over the chilled cakes. Generously coat the top with the strawberry crunch mixture.

• Finish: Add a small dollop of whipped cream in the center and top with a halved fresh strawberry.

Tips for Success

• Don’t Rush the Reduction: Reducing the strawberry puree is vital to getting that concentrated flavor without adding too much liquid to the batter.

• Watch the Crunch Texture: If your crunch mixture feels too wet before baking, add a bit more flour (up to 1/4 cup) until it reaches a crumbly dough consistency.

• Cold Heavy Cream: Always use very cold heavy cream and a chilled bowl to get the best volume for your whipped topping.

Storage & Freshness

• Refrigeration: Because of the milk soak and whipped cream, these cakes must be stored in the refrigerator.

• Freshness: These are best enjoyed within 4 days but can last up to a week.

• Pro Tip: If making ahead of time, wait to add the strawberry crunch and fresh strawberry garnish until just before serving to keep the topping crispy and the fruit looking fresh.

Mini cake pans, strawberry emulsion, piping bags, gel food coloring, glass measuring cup for 3 milk mixture and tons of other items I use to bake with is linked for you in my Amazon Storefront!