If you’re looking for a dessert that’s indulgent yet refreshingly light, this Easy No-Bake Tres Leches Cake with Strawberries and Pistachios Recipe is a guaranteed crowd-pleaser. It brings together the creamy richness of tres leches soaked ladyfingers with the bright, juicy pop of strawberries and the satisfying crunch of pistachios, all without ever turning on your oven. Whether you’re a seasoned baker or just love easy-to-make treats that wow, this no-bake delight offers silky textures, balanced sweetness, and beautiful colors that make every slice feel like a celebration.
Ingredients You’ll Need
These ingredients are simple but essential, each playing a vital role to build the iconic moistness and flavor in your Easy No-Bake Tres Leches Cake with Strawberries and Pistachios Recipe. From the luscious trio of milks creating that signature soak to the delicate ladyfingers holding it all together, every item contributes texture, taste, or a pop of color.
- Sweetened condensed milk: Adds deep, caramel-like sweetness and creamy richness that soaks the cake layers beautifully.
- Evaporated milk: Provides a smooth, slightly caramelized milky flavor that balances out the sweetness.
- Heavy cream: Used both in the milk soak and for whipping into the fluffy, luxurious topping.
- Cardamom powder: A subtle spice enhancer that adds warmth and complexity; start small to suit your palate.
- Ladyfingers: The classic sponge cakes perfect for soaking up the milky mix and maintaining structure.
- Freeze-dried strawberries: For a vibrant tart crunch, brightening both flavor and appearance.
- Pistachios: Brings a salty nutty crunch that contrasts perfectly with the sweet, creamy layers.
How to Make Easy No-Bake Tres Leches Cake with Strawberries and Pistachios Recipe
Step 1: Prepare the Tres Leches Mixture
In a mixing bowl, whisk together the evaporated milk, sweetened condensed milk, and heavy cream until smooth and well combined. Add a pinch of cardamom powder, starting with just 1/8 teaspoon, then taste and adjust for that perfect hint of spice to uplift the creamy base.
Step 2: Layer the Ladyfingers
In a clean 7×11 inch dish or similar, arrange the ladyfingers in a tight, single layer. You may need to trim some to fill gaps so the layer is even and compact—this ensures every bite is soaked equally and without dry spots.
Step 3: Drench the First Layer
Using a 1/4 cup measure, generously pour half of your milk mixture evenly over the ladyfingers. Don’t worry if it looks like a lot of liquid; the ladyfingers are thirsty and will soak it up beautifully, becoming moist and tender.
Step 4: Let the Soaking Work Its Magic
Allow this layer to sit for 10 to 20 minutes so the liquid fully absorbs, transforming the ladyfingers into the decadent, melt-in-your-mouth texture that makes this cake special.
Step 5: Repeat the Process
Place another layer of ladyfingers on top, and gently pour the remaining milk mixture over, soaking this second layer just like you did the first. This double-soak ensures the entire cake is luxuriously moist from top to bottom.
Step 6: Chill the Cake
Cover the dish and refrigerate it for at least 2 hours. This chilling time lets the flavors meld and the cake firm up slightly, making it easier to decorate and slice.
Step 7: Whip the Cream for Topping
While the cake chills, whip your heavy cream until it reaches stiff peaks. This whipped cream is the airy topping that lends a fresh texture contrast and elegant appearance.
Step 8: Decorate the Cake
Spread half of the whipped cream over the soaked ladyfinger layers, smoothing it with an offset spatula for a clean, even base. Then, you can tint the remaining whipped cream with your favorite food coloring or keep it white. Transfer it to a piping bag and get creative—pipe swirls, rosettes, or any design you love.
Step 9: Add the Finishing Touches
Sprinkle crushed freeze-dried strawberries and chopped pistachios generously on top. These garnishes add delightful bursts of tartness, vibrant color, and a crunchy contrast that makes this cake visually stunning and delicious.
Step 10: Serve and Enjoy
Your Easy No-Bake Tres Leches Cake with Strawberries and Pistachios Recipe is now ready to be devoured! Cut yourself a generous slice, savor the layers of cream-soaked cake, and share the magic with friends and family.
How to Serve Easy No-Bake Tres Leches Cake with Strawberries and Pistachios Recipe
Garnishes
Beyond the freeze-dried strawberries and pistachios, feel free to add fresh strawberry slices or a sprinkle of cinnamon for warmth and aroma. A dusting of powdered sugar or edible flowers can elevate the presentation to party-worthy elegance.
Side Dishes
This cake pairs beautifully with light accompaniments like a scoop of vanilla ice cream, fresh berries, or a crisp cup of espresso. The creamy sweetness balances perfectly against these sides, making for a harmonious dessert experience.
Creative Ways to Present
Try serving the cake in individual glass jars for a charming single-serve presentation, layering the cake and cream attractively. Alternatively, a rustic sliced presentation on a wooden board with scattered pistachios and strawberries creates a casual yet inviting look that’s perfect for gatherings.
Make Ahead and Storage
Storing Leftovers
Keep any remaining cake covered tightly with plastic wrap or in an airtight container in the refrigerator. It stays fresh and creamy for up to 3 days, though it’s usually hard to resist enjoying it sooner!
Freezing
This cake is best enjoyed fresh, but if necessary, you can freeze it uncovered to avoid sogginess and then wrap well to prevent freezer burn. Thaw it overnight in the fridge for the best texture upon serving.
Reheating
Since this is a no-bake, chilled dessert, reheating isn’t recommended. Keep it chilled or bring it to a gentle room temperature before serving to enjoy the perfect balance of creaminess and softness.
FAQs
Can I use milk instead of heavy cream?
Absolutely! Using milk will make the cake a bit lighter in texture and richness, which can be refreshing if you prefer a less dense dessert.
Is it possible to make this cake gluten-free?
Yes, by substituting ladyfingers with a gluten-free alternative or gluten-free sponge cake, you can enjoy this recipe without gluten worries.
How long does the cake need to soak?
A minimum of 10-20 minutes per soak layer allows the ladyfingers to absorb the milks fully, but longer soaking can deepen the creaminess, just be careful not to make it too soggy.
Can I use fresh strawberries instead of freeze-dried?
Fresh strawberries are wonderful for topping and garnish, adding juiciness, but freeze-dried strawberries offer a crunchy texture and concentrated flavor that complements the creaminess beautifully.
What if I don’t have cardamom powder?
You can skip it or substitute with a pinch of cinnamon or nutmeg for a different but still warm and inviting flavor dimension in the milk soak.
Final Thoughts
Making this Easy No-Bake Tres Leches Cake with Strawberries and Pistachios Recipe is like giving yourself a sweet, creamy hug that doesn’t require a single trip to the oven. It’s perfect for any occasion when you want to impress with minimal effort but maximum flavor. Trust me, once you make it, this recipe will become a beloved staple you’ll return to again and again. Go ahead, treat yourself and those you love to this simply sensational dessert!
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Easy No-Bake Tres Leches Cake with Strawberries and Pistachios Recipe
- Total Time: 2 hours 15 minutes
- Yield: 8 servings
Description
This easy no-bake Tres Leches Cake combines the classic flavors of three luscious milks soaked into ladyfingers, topped with whipped cream and optional decorative touches like freeze-dried strawberries and pistachios. Perfect for a quick dessert that requires no oven baking, this recipe yields a moist, creamy, and indulgent cake that’s sure to impress.
Ingredients
Milk Mixture
- 300g sweetened condensed milk (roughly 3/4th of a 14 oz can)
- 400g evaporated milk (1 14 oz can)
- 60g heavy cream (1/4 cup) – use milk if you want the cake to be lighter
- 1/4 tsp cardamom powder (start with 1/8 tsp, taste and adjust as needed)
Main Ingredients
- 35–40 ladyfingers (about 1.5 packs with 24 ladyfingers each)
For Decoration
- 1.5 cups heavy cream (for whipping and decoration)
- Optional: freeze-dried strawberries (crushed)
- Optional: pistachios (chopped)
Instructions
- Prepare Milk Mixture: In a bowl, whisk together the evaporated milk, sweetened condensed milk, and heavy cream. Add a very small amount of cardamom powder (start with 1/8 tsp), then taste and adjust the seasoning to your preference.
- Layer Ladyfingers: In a clean 7×11″ dish, arrange ladyfingers tightly in a single layer, trimming any to fit and fill gaps for a uniform layer.
- Soak First Layer: Using a 1/4 cup measuring cup, pour half of the milk mixture over the ladyfingers, ensuring each one is thoroughly drenched as they will absorb the liquid.
- Let Soak: Allow the soaked ladyfingers to sit for 10-20 minutes so they absorb most of the milk mixture.
- Repeat Layers: Add a second layer of ladyfingers on top and repeat the soaking with the remaining milk mixture.
- Chill: Place the dish in the refrigerator and chill for approximately 2 hours to let the flavors meld and the cake set.
- Whip Cream: While the cake chills, whip 1.5 cups of heavy cream to stiff peaks using a mixer or whisk.
- Spread Whipped Cream: Evenly spread half of the whipped cream over the soaked ladyfingers with an offset spatula for a smooth surface.
- Pipe Decoration: Optionally add food coloring to the remaining whipped cream, transfer it to a piping bag, and pipe decorative patterns on top of the cake.
- Add Final Decorations: Sprinkle crushed freeze-dried strawberries and chopped pistachios over the piped cream for added texture and color.
- Serve: Slice and serve the cake chilled. Enjoy this rich, creamy, and flavorful no-bake dessert!
Notes
- Adjust the cardamom powder carefully as it has a strong flavor; start small and increase to taste.
- Ladyfingers absorb liquid well but can become soggy if over-soaked; monitor soaking time closely.
- Substitute milk for heavy cream in the milk mixture to achieve a lighter cake.
- If you don’t have freeze-dried strawberries or pistachios, fresh berries and nuts can be used as alternatives.
- The cake can be stored in the refrigerator covered for up to 2 days but is best enjoyed fresh.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: Latin American
