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Strawberry Crunch Tres Leches Cake

Prep Time:

1.5 hours

Bake Time:

35 minutes

Total Time:

5 hours


12-16 servings




For the cake:

  • 1½ cups all-purpose flour

  • 1½ teaspoons baking powder

  • ¼ teaspoon salt

  • ½ cup unsalted butter, room temperature

  • 1 cup granulated sugar

  • 5 large eggs

  • 1 teaspoon vanilla extract

  • 3 teaspoons LorAnn strawberry bakery emulsion

  • Red (or pink) gel food coloring (optional)

For the strawberry crunch:

  • 24 golden Oreos, whole

  • 1 3-ounce box strawberry Jell-O

  • ¼ cup salted butter, melted

For the milk mixture:

  • 1 12-ounce can of evaporated milk

  • 1 14-ounce can of sweetened condensed milk

  • 1 cup heavy whipping cream

For the whipped topping:

  • 1½ cups heavy whipping cream

  • ¼  cup powdered sugar

  • ½ teaspoon vanilla extract

Tools Needed

Stand Mixer

Hand Mixer

Baking Dish

Food Processor

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  1. Preheat oven to 350℉ and lightly grease a 13x9 baking dish. Set aside. Line a baking tray with parchment paper and set aside as well.

  2. Make the cake: In a medium bowl combine flour, baking powder, and salt. Set aside.

  3. To the bowl of a stand mixer fitted with a paddle attachment, cream the butter until light and fluffy. Add sugar and mix on medium speed until pale in color.

  4. Add eggs, vanilla, emulsion, and food coloring and mix fully. Slowly add the dry ingredients, ⅓ at a time, and mix until just combined. 

  5. Pour batter into prepared baking dish and smooth it into an even layer. Bake for 25-35 minutes, or until a cake tester inserted in the center of the cake comes out clean. Remove from the oven and cool completely. Leave oven on and preheated to 350℉.

  6. Make the strawberry crunch: While the cake is cooling, add the Oreos to a food processor and pulse until small crumbs (not powdered). Place the Oreo crumbs in a medium bowl and add the Jell-O powder and melted butter. Mix until well combined.

  7. Spread the Oreo mixture in a thin layer across the prepared baking tray. Bake in the preheated oven for 7-9 minutes. Allow to cool then break into small chunks and set aside.

  8. Make the milk mixture: Add the three milks to a medium mixing bowl and whisk until fully incorporated. Once the cake has finished cooling, use a fork to poke holes over the top of the cake. Slowly pour the milk mixture over the top of the cake, making sure to cover edges as well. 

  9. Cover with aluminum foil and refrigerate the cake for 3-4 hours, to allow it to completely soak up the milk before adding whipped topping.

  10. Make the whipped topping: In a small bowl, combine the heavy cream, sugar, and vanilla and mix with an electric hand mixer until stiff peaks form. Smooth over the top of the cake.

  11. Cut and sprinkle each serving with strawberry crunch. Enjoy!


Dessert, Cake

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