Strawberry Tres Leches Trifle
Impress guests with this stunning Tres Leches Trifle with Strawberries! This lightened-up, summer version of the classic Latin American dessert features fluffy sponge cake soaked in a rich three-milk mixture layered with fresh strawberries and creamy whipped topping. Perfect for any occasion!
My journey with tres leches cake began with an Alton Brown recipe, which was undeniably delicious! However, I felt it was a bit heavy for my liking. So, I decided to put my spin on it, using lighter ingredients. And voila, this delightful layered tres leche cake with strawberries was born.
This version not only looks pretty but is also incredibly moist and flavorful. Imagine that sweet, milk-soaked goodness of traditional tres leches cake layered with succulent strawberries and a delightfully creamy whipped topping.
Prepare to be showered with rave reviews at your next summer party. I promise you won’t miss the extra calories and your guests won’t even notice a difference because this tres leches trifle is downright delicious!
What is Tres Leches Cake?
Tres Leches first-timer? Here’s an overview of the traditional dessert: Tres Leches is a classic Latin American cake known for its rich, moist texture, achieved by soaking a light and airy sponge cake with a mixture of three types of milk: evaporated milk, sweetened condensed milk, and heavy cream (“Tres Leches” translates to “three milks” in Spanish).
Recipe features
Over the years, the beloved classic tres leches cake has inspired many variations, like this strawberry tres trifle! Here are the highlights of this fun, layered version of the timeless favorite:
- Lightened-up. Indulge in a tres leches cake with less fat and calories without sacrificing flavor or moistness.
- Easy summer dessert. Despite its impressive appearance, this trifle is straightforward to prepare for backyard barbecues, picnics, and family gatherings.
- Make-ahead friendly. You can make it ahead, offering a convenient, crowd-pleasing option for stress-free entertaining.
Ingredients needed
- All-purpose flour. Provides the cake’s structure and texture. You can substitute cake flour for a lighter texture. Or gluten-free all-purpose blend, such as King Arthur or Bob’s Red Mill, for a gluten-free version.
- Baking powder. As a leavening agent, it helps the cake rise and become fluffy.
- Sea salt. Enhances flavor and balances sweetness.
- Whole eggs. Separated into yolks and whites. The yolks add richness and color, while beaten whites provide lightness and volume.
- Sugar. To sweeten the cake and stabilize the beaten egg whites.
- Milk. I used fat-free milk to add moisture to the cake batter, but you can use whole milk for a richer texture.
- Vanilla extract. Use good-quality pure vanilla extract to add depth of flavor to the cake.
- Evaporated milk. Adds creaminess to the tres leches mixture. I used 2%, but regular evaporated milk also works.
- Sweetened condensed milk. Sweetens the three-milk mixture and makes it extra rich and creamy. You can use fat-free or regular sweetened condensed milk here.
- Half & half. I used fat-free half & half to add creaminess without too much fat, but regular half & half or a mix of heavy cream and milk also works.
- For the whipped topping. Combining Cool Whip (or TruWhip for a healthier alternative), clear vanilla extract, and powdered sugar creates a sweet, creamy whipped topping.
- Strawberries. Washed, hulled, and sliced.
How to make a tres leches cake trifle
Step 1: Prepare for baking. Preheat your oven to 350°F and grease a 9×13-inch baking dish. Set aside.
Step 2: Mix cake batter. Whisk the flour, baking powder, and salt in a large bowl. In a separate large bowl, beat the egg yolks with ¾ cup sugar until pale yellow. Stir in the milk and vanilla extract, then gently fold the dry mixture into the wet mixture until just combined.
Step 3: Add egg whites. In a separate bowl, beat the egg whites while gradually adding the remaining ¼ cup sugar until stiff peaks form, then carefully fold the egg whites into the batter.
Step 4: Bake the cake and cool. Pour the batter into the prepared baking dish, spreading it evenly with a spatula, and bake for about 35 minutes or until a toothpick comes out clean. Let cool completely in the pan.
Step 5: Soak cake in milk mixture. In a medium bowl, whisk together the condensed milk, evaporated milk, and half and half. Then, poke holes all over the top of the cake and slowly pour the milk mixture over the cake until evenly soaked.
Step 6: Chill. Cover and refrigerate for at least 8 hours or overnight for best results.
Step 7: Make the icing. Fold the Cool Whip, powdered sugar, and vanilla extract in a large bowl.
Step 8: Assemble the trifle. Cut the cake into four equal sections, then lift one section from the pan and place it in your trifle dish.
Spread a layer of icing over the top, followed by a layer of strawberries.
Repeat the process, creating three layers total. Use the fourth cake section to fill any gaps.
Recipe tips and FAQs
- Properly separate the eggs. Make sure no yolk gets into the whites, as any fat from the yolk can prevent the whites from whipping properly.
- Beat egg whites to stiff peaks. To ensure a light and airy sponge cake, take time beating the eggs until the peaks stand up straight when you lift the beaters.
- Handle egg whites with care. When folding the beaten egg whites into the batter, do so with a gentle touch to avoid deflating them. This step is crucial for maintaining the cake’s fluffy texture.
- Macerate the strawberries. This means mixing the sliced strawberries with sugar and lemon juice to soften the berries and bring out their natural juices, adding extra flavor to your trifle.
- Chill before serving. If you have time, chill the assembled trifle in the fridge for an hour before serving. This helps the flavors meld together and makes the tres leches trifle even more divine! 😋
Customize it
- Optional fruit/berry add-ins – Don’t be afraid to mix and match different fruits and berries with what’s in season. Blueberries, raspberries, blackberries, and peaches all make great additions.
- Chocolate tres leches trifle – Consider adding a layer of chocolate ganache, chocolate shavings, or chocolate syrup between the trifle layers. Feel free to use chocolate cake instead of the traditional sponge cake if preferred.
- Alcohol-infused – For an adult-only, boozy twist similar to rum cake, brush the cake layers with a bit of rum, brandy, or your favorite liqueur before adding the milk mixture.
Ideally, tres leches cake should soak in the refrigerator for 4-8 hours or preferably overnight. This gives the cake ample time to absorb the milk mixture, resulting in a moist and flavorful cake.
I highly recommend using fresh strawberries, especially if they’re in season. You can use frozen strawberries in a pinch –just keep in mind that frozen strawberries may be softer and slightly less flavorful than fresh ones. If you use frozen strawberries, thaw them completely and drain any excess liquid before slicing and adding them.
Make ahead and storing
Make ahead: Bake and soak the tres leches cake ahead of time. Store it in the refrigerator, and then assemble the trifle with strawberries and whipped topping before serving.
Storing: Refrigerate any leftover assembled tres leches trifle in an airtight container, and enjoy within 1-2 days.
More easy summer dessert recipes
- Strawberry Cheesecake Truffle
- Gluten-Free Blackberry Cobbler
- Fresh Strawberry Pie (No Added Sugar)
- No Bake Banana Pudding Parfaits
If you love this tres leches cake trifle recipe, I would be so grateful if you could leave a 5-star 🌟 rating in the recipe card below. I love reading your comments and feedback!
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Strawberry Tres Leches Trifle
Ingredients
- For the cake:
- 1 cup unbleached all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp sea salt
- 5 whole eggs separated
- 1 cup sugar divided (3/4 cup and 1/4 cup)
- 1 tsp good quality vanilla extract
- 1/3 cup fat free milk
- 12 oz can 2% evaporated milk
- 14 oz can fat-free sweetened condensed milk
- 1/2 cup fat-free half and half such as Land O’Lakes
- For the Icing:
- 16 oz frozen whipped topping thawed
- 1 tsp clear vanilla extract
- 4 tbsp powdered sugar
- Additional Ingredients:
- 2 pints fresh strawberries cleaned, hulled and sliced
Instructions
- Day One:Preheat oven to 350 degrees. Spray a 9×13 baking pan with cooking spray.
- Combine flour, baking powder and salt with a whisk in a large bowl.
- Separate eggs. Beat egg yolks and 3/4 cups of sugar in a large mixing bowl on high speed until mixture is a pale yellow color. Stir in the 1/3 cup milk and vanilla extract. Pour egg mixture into flour mixture and stir gently until all is combined.
- Beat egg whites and 1/4 cup sugar on high speed until stiff peaks form. Fold egg white mixture into batter and stir until just combined. Pour into prepared pan and spread out flat with a spatula. Bake for 35 minutes, or until toothpick comes out clean and center of cake is set. Remove from oven and set cake aside to cool.
- Mix condensed milk, evaporated milk and fat-free half and half in a bowl with a whisk and stir until combined. Prick the surface of the cake all over with a fork and slowly pour milk mixture over cake until all is evenly absorbed. Place cake in the refrigerator for at least 8 hours or overnight to soak up all that delicious sweet milk.
- Day TWO:Combine cool whip, clear vanilla and powdered sugar in a mixing bowl and whip until thoroughly combined. Now you are ready to assemble your gorgeous trifle!
- Assembly:Cut cake into four equal sections. Using a spatula, gently lift one section out and place in the bottom of your trifle bowl.
- Now assemble your first layer: cake, then icing, then strawberries. You can piece together your cake layers by cutting off small sections from the fourth piece. Your cake will only be three layers, so I use that fourth square to shape my cake in the bowl. Repeat two times to finish layering the trifle.
Nutrition
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Oh Oh Oh My Gosh!!!! I adore you and this recipe! Thank you love! I am so wanting to make this…right now. Wish I had the ingredients to do so. I’ll look in the pantry..perhaps I can make just the cake until I get the strawberries. ;D Thank you for sharing on Thursday’s Treasures Week 33. <3 and hugs darlin’! http://www.recipesformyboys.com/2012/05/thursdays-treasures-1st-co-host-is-joan.html Open all week.
Debi, you are so sweet!!!! I am happy to share!!! My biggest problem is REMEMBERING to do the linkies, lol. You are welcome and so glad you loved it!! 🙂
Debi, you are so sweet!!!! I am happy to share!!! My biggest problem is REMEMBERING to do the linkies, lol. You are welcome and so glad you loved it!! 🙂
I’m making this for my party this weekend. Can’t wait!
I hope that you enjoyed it Dori! 🙂