Strawberry Crunch Tres Leches Cake — Step-by-step,

A dreamy strawberry twist on the classic tres leches cake: a tender strawberry cake soaked in a rich three-milk mixture, topped with cloud-like whipped cream and a crunchy golden-Oreo + strawberry Jell-o crumble. It’s juicy, creamy, and delightfully crunchy — perfect for parties, potlucks, or any time you want something showy but simple to make.

Why this recipe works

• Uses a strawberry box cake for consistent texture and speedy prep.

• The tres-leches soak keeps slices lusciously moist.

• A light whipped cream balances the sweet milks.

• The strawberry-Oreo crunch adds contrast (soft + creamy vs. crisp).

Recipe at a glance

• Yield: 10–12 servings

• Active prep: ~20–30 minutes

• Bake time: Follow box instructions (typically 25–35 minutes)

• Chill/soak: Chill at least 4 hours; best if refrigerated overnight for full soak and flavor melding.

Ingredients

Cake

• 1 box strawberry cake mix (prepare per box instructions)

Tres Leches Soak

• 1 cup heavy cream

• 1 can evaporated milk (12 fl oz / 354 ml)

• 1 can sweetened condensed milk (14 oz / 396 g)

Whipped Cream Topping

• 1 cup heavy cream (cold)

• 1/4 cup granulated sugar

• 1 tsp vanilla extract

Strawberry Crunch Topping

• 1/4 cup (4 tbsp) unsalted butter, melted and divided

• 18 Golden Oreos, finely crushed (or other vanilla sandwich cookies)

• 1 (3 oz) packet strawberry Jell-O (see note below)

Garnish (optional)

• Fresh sliced strawberries

• Extra cookie crumbs or freeze-dried strawberry pieces

Equipment

• 9×13-inch baking pan (or pan size per cake mix directions)

• Mixer (hand or stand) for whipped cream

• Large bowl, whisk, spatula, fork/skewer for poking holes

• Food processor or plastic bag & rolling pin to crush Oreos

Step-by-step directions

1. Bake the cake

1. Preheat oven and prepare the cake mix exactly per the box directions (grease pan as instructed).

2. Pour batter into the prepared pan and bake for the time shown on the box (start checking at the lower end of the range). A toothpick inserted in the center should come out clean.

3. Let the cake cool in the pan for about 10 minutes. This short cooling period firms the top but keeps the cake warm enough to absorb the milk soak.

2. Poke the cake for maximum soak

1. Using the handle of a wooden spoon, fork, or a skewer, poke holes all over the top of the warm cake — about 1–2 inches apart. Don’t over-punch; just enough for the liquid to penetrate.

3. Make and pour the tres-leches soak

1. In a bowl, whisk together 1 cup heavy cream, the can of evaporated milk, and the can of sweetened condensed milk until smooth. You can gently whisk or use an immersion blender for a silky mix.

2. Pour the milk mixture slowly and evenly over the cake — go in a few passes so the liquid has time to soak in instead of pooling. The warm cake will absorb faster. If some pools at the edges, gently nudge the pan to help distribute.

3. Tip: For a strawberry boost, replace 2–4 tablespoons of the heavy cream with chilled strawberry puree (strained) or add 1–2 tablespoons of strawberry syrup to the soak.

4. Chill (this is key)

• Cover the pan with plastic wrap and refrigerate at least 4 hours, but for best texture and flavor refrigerate overnight so the milk soaks fully and the cake becomes gorgeously tender.

5. Make the whipped cream topping

1. Put a chilled bowl and chilled beaters in the fridge for 10 minutes if you can (cold equipment whips cream faster).

2. Pour 1 cup cold heavy cream, add 1/4 cup sugar, and 1 tsp vanilla, then whip on medium-high until soft peaks form. Don’t overwhip — stop at glossy, billowy peaks.

3. Spread the whipped cream evenly over the chilled, soaked cake.

6. Make the strawberry-Oreo crunch (best if prepared right before serving)

Quick note about the Jell-O: gelatin powder doesn’t dissolve in fat alone. To get a cohesive flavored crumble, dissolve the Jell-O powder in a small amount of hot water first, then bind with butter. Follow the recommended method below for the best texture.

Recommended method (recommended for best texture):

1. Melt 1/4 cup butter and divide it roughly in half (2 tbsp + 2 tbsp).

2. Finely crush 18 Golden Oreos (food processor or sealed bag + rolling pin). Put crushed cookies in a bowl and mix with 2 tbsp melted butter until evenly moistened. Set aside.

3. In a small bowl, add the 3 oz strawberry Jell-O powder to 2 tbsp hot water and stir until dissolved to make a thick syrup (about 1–2 tablespoons hot water; adjust so powder fully dissolves). Let cool slightly, then whisk this dissolved Jell-O into the remaining 2 tbsp melted butter (you’ll have a glossy, pink butter mixture).

4. Combine the butter-Jell-O mix with the Oreo crumbs and toss until evenly coated. The dissolved Jell-O adds strawberry flavor and helps the crumbs stick.

Simpler, faster method (if you prefer the original quick approach):

• Mix half the melted butter into the crushed Oreos; sprinkle the dry Jell-O powder over and toss vigorously with a fork — note this may be slightly granular and less evenly flavored. The recommended method above gives a more cohesive crunch.

7. Top and chill again

1. Sprinkle the strawberry-Oreo crunch evenly over the whipped cream layer. Add fresh sliced strawberries if using.

2. Return the cake to the fridge and chill at least 30 minutes so the topping sets—longer if you want everything very cold. For the best soak/flavor, topping + chill overnight is ideal.

8. Serve

• Slice with a sharp knife wiped between cuts for neat slices. Serve cold. Add extra whipped cream, strawberry slices, or a drizzle of condensed milk if desired. Enjoy! ❤

Make-ahead, storage & freezing

• Make-ahead: You can assemble (through step 6) and refrigerate overnight. Add the crunch topping shortly before serving if you want it crispier.

• Refrigerate: Covered, the cake keeps 3–4 days in the fridge. Crunch topping will soften over time; store extra crumb mixture separately and add just before serving.

• Freeze: Freeze slices without the crunchy topping. Thaw in the fridge overnight and add fresh crumbs before serving.

Variations & swaps

• Extra strawberry flavor: Add 1/4 cup strawberry jam to the milk soak or swirl strawberry puree into the whipped cream.

• Different crunch: Swap Golden Oreos for graham crackers + chopped freeze-dried strawberries, or use crushed shortbread cookies.

• Vegan / dairy-free: Use dairy-free whipped topping and canned coconut milk (full fat) for soak; box cake must be vegan — adjust per product.

• Layered version: Make two 8-inch cakes, soak each, sandwich with whipped cream and strawberry slices, then top with crumbs for a layered showstopper.

FAQs

Q: Can I use homemade strawberry cake instead of box mix?
Yes — bake a single-layer homemade strawberry cake, let cool 10 minutes, then follow the same steps.

Q: Will the crumb topping dissolve if I add it too early?
Yes — the crumbs will soften. For maximum crunch, add crumb topping just before serving or keep extra crumbs separate.

Q: Can I make this nut-free?
Absolutely — recipe has no nuts by default. Just ensure packaged ingredients are labeled nut-free if you need strict allergy safety.

Q: Is the Jell-O packet essential?
No — it adds strawberry flavor and a pink tint to the crumble. You can omit it and use crushed freeze-dried strawberries or a few teaspoons of strawberry powder instead.

enjoy!