Strawberry Milk Cake is a dreamy, soft, and ultra-moist dessert that blends the rich flavor of strawberries with the indulgent creaminess of milk-soaked sponge. Popular for its refreshing taste and gorgeous presentation, this cake features a light, airy base drenched in strawberry milk, then topped with whipped cream and fresh strawberries, creating a texture that’s both custard-like and cake-like. Whether served chilled on a summer day or presented at a birthday party, this cake is a crowd-pleaser that strikes the perfect balance between fruity sweetness and creamy comfort.
The History of Strawberry Milk Cake
Strawberry Milk Cake is a delightful variation of the classic tres leches cake, which originated in Latin America and translates to “three milks cake.” Traditionally soaked in a mixture of evaporated milk, condensed milk, and heavy cream, the tres leches cake has been reimagined around the world with local flavors. In recent years, the rise in popularity of flavored milk—especially Korean-style strawberry milk—has inspired a strawberry twist on this beloved dessert. Combining the soaked cake concept with the bright, nostalgic flavor of strawberry milk, this version has gained a loyal following on social media, cafes, and home kitchens alike, offering a charming and pastel-hued upgrade to a global classic.
Ingredients Breakdown
For the Cake:
- 1 cup all-purpose flour
- 1½ teaspoons baking powder
- ¼ teaspoon salt
- 5 large eggs, separated
- 1 cup granulated sugar (divided into ¾ cup and ¼ cup)
- ⅓ cup whole milk
- 1 teaspoon vanilla extract
For the Strawberry Milk Soak:
- 1 cup sweetened condensed milk
- ½ cup evaporated milk
- 1 cup fresh strawberry purée (blended and strained)
- ½ cup whole milk or strawberry milk
- Optional: 1–2 tablespoons sugar (adjust to sweetness)
For the Topping:
- 2 cups heavy whipping cream
- ¼ cup powdered sugar
- 1 teaspoon vanilla extract
- Fresh strawberries for garnish
- Optional: Strawberry syrup drizzle or strawberry-flavored sprinkles
Step-by-Step Recipe:
Step 1: Prepare the Cake Batter
Preheat your oven to 350°F (175°C). Grease and line a 9×13-inch baking dish with parchment paper or spray it lightly with nonstick cooking spray. In a medium bowl, whisk together flour, baking powder, and salt. Set aside. In a large bowl, beat the egg yolks with ¾ cup of sugar until thick and pale in color. Stir in the milk and vanilla extract. Gently fold in the dry ingredients until just combined. In a separate clean bowl, beat the egg whites with an electric mixer until soft peaks form. Gradually add the remaining ¼ cup sugar and continue beating until stiff peaks form. Gently fold the egg whites into the yolk mixture, a third at a time, to create a light and airy batter without deflating it.
Step 2: Bake the Cake
Pour the batter into the prepared pan and spread evenly. Bake for 25–30 minutes or until a toothpick inserted into the center comes out clean and the top is golden. Let the cake cool in the pan for about 10–15 minutes, then use a fork or skewer to poke holes all over the surface.
Step 3: Make the Strawberry Milk Soak
In a large measuring cup or bowl, whisk together sweetened condensed milk, evaporated milk, strawberry purée, and whole or strawberry milk. Adjust sweetness if desired. Pour the milk mixture evenly over the warm cake, making sure it soaks into the holes. Refrigerate the cake for at least 4 hours, or overnight for best results, to let the milk fully absorb.
Step 4: Prepare the Topping
In a chilled mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract on medium-high speed until soft to medium peaks form. Spread the whipped cream evenly over the chilled cake. Garnish with fresh sliced strawberries and optional strawberry syrup or sprinkles.
Step 5: Serve and Enjoy
Keep the cake refrigerated until ready to serve. Slice into squares and enjoy the moist, strawberry-infused layers topped with creamy goodness and juicy fruit.
Tips for the Perfect Strawberry Milk Cake
Use room temperature eggs for maximum volume when whipping. Fold egg whites gently to avoid deflating the batter, which ensures a fluffy and tender sponge. Blend and strain the strawberry purée well to avoid seeds in the milk mixture. Chill the cake thoroughly before adding whipped topping so the milk has time to fully absorb. For added flavor, use store-bought strawberry milk or add a drop of strawberry extract or pink food coloring to intensify the hue. Always use cold heavy cream and a cold mixing bowl for whipping cream that holds its shape.
Variations and Customizations
For a chocolate-strawberry twist, add cocoa powder to the sponge or drizzle chocolate ganache over the whipped cream. Swap the strawberry purée with raspberry or mixed berry for a berry medley version. Make it into a layered cake by baking the sponge in two round pans and assembling with strawberry milk soak and whipped topping in between. Create a Korean-style aesthetic by decorating with sliced strawberries in heart shapes and adding clear gelatin glaze on top for a glossy finish. For an extra decadent dessert, add a layer of strawberry jam or sliced strawberries between the cake and the whipped topping.
Health Considerations and Nutritional Value
Strawberry Milk Cake is a rich and indulgent treat made with dairy, eggs, and sugar, offering a sweet source of quick energy and calcium. While not low in calories or sugar, you can lighten it up by using low-fat milk, reducing the amount of sweetened condensed milk, or opting for a sugar substitute in both the cake and whipped topping. Fresh strawberries add a dose of vitamin C and antioxidants. A typical serving may range from 300 to 450 calories depending on portion size and toppings. While best enjoyed occasionally as a dessert, it’s a flavorful way to celebrate special moments or enjoy a fruity indulgence.
FAQ
Can I use store-bought strawberry milk instead of making purée?
Yes, store-bought strawberry milk can be used in the soak, though fresh purée offers a more natural and robust flavor.
Can I make this cake ahead of time?
Absolutely, this cake is ideal for making a day in advance as the milk soak benefits from overnight refrigeration.
Can I freeze Strawberry Milk Cake?
Freezing is not recommended due to the milk soak and whipped topping. However, the sponge can be baked and frozen before soaking.
Can I use boxed cake mix instead?
Yes, for convenience, a white or vanilla boxed cake mix can be used, though the texture may differ slightly from scratch cake.
Is it okay to use frozen strawberries?
Yes, just thaw and drain them before blending into purée to avoid excess water.
Strawberry Milk Cake
Ingredients
Strawberry Milk:
- ½ pound fresh strawberries stems removed
- ¾ cup granulated sugar
- 1 12-ounce can evaporated milk
- 1¼ cups whole milk
- ¼ cup heavy cream
Tres Leches Sponge Cake:
- 1½ cups all-purpose flour
- 1½ teaspoons baking powder
- ¼ teaspoon salt
- 6 large eggs separated
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- ⅓ cup milk
Topping:
- ½ cup heavy cream
- 1 tablespoon powdered sugar sifted
- Pinch of salt
- ½ pound fresh strawberries stems removed and sliced
Instructions
To Make the Strawberry Milk:
- Place the chopped strawberries and sugar into a blender. Let them sit together (macerate) for 15 to 30 minutes, allowing the strawberries to soften and release their juices. Once softened, add the evaporated milk and whole milk to the blender and blend until smooth and fully pureed. Pour the mixture into a container and stir in the heavy cream. Transfer the strawberry milk to the refrigerator and let it chill for about 1 hour so the flavors can fully infuse. This can be done at the beginning of the recipe so it’s ready by the time the cake is baked and cooled. Once chilled, strain the strawberry milk through a fine mesh sieve into a bowl or measuring cup with a spout to remove any pulp or seeds.
To Make the Tres Leches Sponge Cake:
- Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking pan and set it aside. In a large mixing bowl, whisk together the flour, baking powder, and salt until well combined. In the bowl of a stand mixer fitted with the paddle attachment, beat the egg yolks and sugar on high speed until the mixture is pale yellow and has doubled in volume. Add the vanilla extract and milk, mixing on low speed just until incorporated. Gently fold the egg yolk mixture into the dry flour mixture using a spatula.
- Clean and dry the mixing bowl thoroughly before adding the egg whites. Using the whisk attachment, beat the egg whites on high speed until stiff peaks form, about 3 to 4 minutes. Carefully fold the whipped egg whites into the flour and yolk mixture, being gentle to maintain as much volume as possible. Pour the finished batter into the prepared baking pan and smooth out the top. Bake for 18 to 20 minutes, or until the top is golden and a toothpick inserted into the center comes out clean. Let the cake cool completely in the pan before continuing with assembly.
To Assemble and Add the Topping:
- Once the cake has cooled, use a skewer or fork to poke small holes all over the top surface of the cake—this will help it absorb the milk mixture evenly. Slowly pour the prepared strawberry milk over the entire surface of the cake. It may seem like a lot of liquid, but the sponge will soak it all up beautifully. Transfer the cake to the refrigerator and let it chill for at least 2 to 3 hours, or ideally overnight, for maximum flavor and moisture.
- Right before serving, prepare the whipped cream topping. In a mixing bowl, whip the heavy cream and sifted powdered sugar using an electric mixer until soft, fluffy peaks form. Spread the whipped cream over the top of the chilled cake and garnish with fresh sliced strawberries. Cut into squares and serve cold.
Notes
The three milks: The strawberry milk mixture is the heart of this recipe. In an earlier version, sweetened condensed milk was used, but it made the mixture overly thick and heavy. The recipe has since been improved by using a blend of whole milk, evaporated milk, and heavy cream, which results in a lighter texture and better absorption into the cake.
The heavy cream: Avoid blending the heavy cream with the other milks in the blender. Doing so will incorporate air and begin whipping the cream, which we don’t want at this stage. Instead, add it separately after blending to maintain the right consistency.
Steeping the milks: Allowing the milk mixture to steep for a full hour is essential. This resting period enhances the infusion of strawberry flavor into the milk, making the overall taste of the cake much more vibrant and pronounced.