I’m excited to share my Starbucks inspired Strawberry Matcha Tres Leches, a playful take on the classic that will have you curious to read on.

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I never set out to recreate a coffeehouse treat but my Strawberry Matcha Tres Leches turned into something I want to show everyone. Soft as a cloud, milky and perfectly sweet, it’s got that Matcha Strawberry Cake vibe with a surprise in every bite.

I used matcha powder and eggs in the batter so the crumb stays impossibly light, and the green shimmer makes people pause. There’s a strange, nostalgic edge to it that reminds you of a familiar slice yet it’s totally fresh, like a secret handed to you.

People always ask for a second helping, and I usually cave.

Ingredients

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Matcha powder: earthy, antioxidant rich, mild caffeine, adds slight bitterness and vivid green color.
Fresh strawberries: sweet, tangy, vitamin C and fiber, brightens flavor and adds moisture.
Sweetened condensed milk: very sweet, heavy carbs and calories, makes cake luxuriously moist and rich.
Heavy cream: high fat and calories, whips to light peaks, adds creamy mouthfeel and richness.
Eggs: protein, structure and lift for the cake, yolks add richness, whites give air.
Cake flour: low protein, tender crumb, gives soft sponge that soaks up the milk soak.
Unsalted butter: adds flavor and mouthfeel, some saturated fat but deep, buttery notes.

Ingredient Quantities

For the cake (9×13 pan)

1 cup (120g) cake flour

1 tsp baking powder

1/4 tsp fine salt

4 large eggs, separated (yolks and whites)

1/2 cup (100g) granulated sugar, divided

1/4 tsp cream of tartar optional it helps the whites

1/4 cup (60ml) whole milk

1/4 cup (56g) unsalted butter, melted and cooled

1 tsp vanilla extract

1 tsp matcha powder, sifted for a light green tint

For the tres leches soak

1 can (12 oz / 354ml) evaporated milk

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

1/2 cup (120ml) whole milk or half and half

2 tsp matcha powder, sifted (mix into the milk)

For the strawberry sauce

1 lb (450g) fresh strawberries, hulled and sliced

1/3 cup (65g) granulated sugar

1 tbsp lemon juice

1 tsp vanilla extract optional

1 tsp cornstarch mixed with 1 tbsp cold water optional to thicken

For the whipped cream topping

1 1/2 cups (360ml) heavy cream, very cold

3 tbsp powdered sugar

1 tsp vanilla extract

1/2 tsp matcha powder optional for a faint green swirl or dusting

To finish

Fresh strawberry slices for garnish

Powdered sugar for dusting optional

Pinch of fine sea salt

How to Make this

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1. Preheat oven to 350F and grease or line a 9×13 pan. Whisk together 1 cup (120g) cake flour, 1 tsp baking powder, 1/4 tsp fine salt and 1 tsp sifted matcha so there are no lumps. Sifting the matcha gives a lighter green and prevents bitter clumps.

2. Separate 4 large eggs. In a bowl whisk the 4 yolks with 1/4 cup of the granulated sugar until pale and a little thick, then stir in 1/4 cup (60ml) whole milk, 1/4 cup (56g) melted cooled unsalted butter and 1 tsp vanilla. Fold the dry mix into the yolk mix just until combined, dont overmix.

3. In a clean bowl beat the 4 egg whites with 1/4 cup granulated sugar and 1/4 tsp cream of tartar if using, until stiff glossy peaks. The whites give the cake its cloud like texture so be gentle when you fold them in.

4. Fold one third of the whites into the batter to loosen it, then carefully fold the rest until streaks of white are gone. Scrape into the prepared 9×13 pan, smooth the top and bake about 22 to 30 minutes until the cake is golden and springs back or a toothpick comes out mostly clean. Dont overbake.

5. While cake bakes whisk together the tres leches soak: 1 can (12 oz / 354ml) evaporated milk, 1 can (14 oz / 396g) sweetened condensed milk, 1/2 cup (120ml) whole milk or half and half, 2 tsp sifted matcha and a pinch of fine sea salt. Make sure the matcha is dissolved so the soak is smooth. Chill the milk mix.

6. Make the strawberry sauce: combine 1 lb (450g) hulled sliced strawberries with 1/3 cup (65g) sugar, 1 tbsp lemon juice and 1 tsp vanilla if using in a small saucepan. Simmer a few minutes until juicy. If you want it thicker stir in 1 tsp cornstarch mixed with 1 tbsp cold water and cook another minute. Let cool, reserve some fresh slices for garnish.

7. As soon as the cake is out of the oven poke the top all over with a skewer or fork, then slowly pour the chilled tres leches mixture over the warm cake so it soaks in evenly. Pour in stages, letting it absorb between pours. Cover and refrigerate at least 3 to 4 hours but overnight is best.

8. Make the whipped cream topping just before serving: whip 1 1/2 cups (360ml) very cold heavy cream with 3 tbsp powdered sugar and 1 tsp vanilla to soft to medium peaks. If you want a faint matcha swirl gently fold in 1/2 tsp matcha or dust on top, but dont overmix or it will lose volume.

9. To assemble spread the whipped cream over the soaked cake, spoon or drizzle the cooled strawberry sauce on top and arrange fresh strawberry slices. Dust lightly with powdered sugar if desired, and finish with a tiny pinch of sea salt to lift the flavors. For clean slices dip a sharp knife in hot water and wipe between cuts. Store covered in the fridge up to three days, and trust me it tastes even better the next day.

Equipment Needed

1. 9×13-inch baking pan, greased or lined with parchment
2. Mixing bowls, at least two (one for yolks, one clean for whites)
3. Electric hand mixer or stand mixer to whip the egg whites (or a strong whisk if youre brave)
4. Fine-mesh sieve or small tea strainer to sift matcha and flour so no lumps
5. Measuring cups, spoons and a kitchen scale for accuracy
6. Rubber spatula for folding and scraping the batter
7. Small saucepan for the strawberry sauce and cornstarch slurry
8. Skewer or fork to poke the cake, plus a sharp knife for clean slices

FAQ

Can I use gluten free flour instead of cake flour? Yes, you can – use a cup-for-cup gluten free blend that already has xanthan gum, or add 1/4 tsp xanthan gum if it doesn't. Texture will be slightly denser and more fragile than with cake flour, so handle the batter gently and bake a few minutes longer, checking with a toothpick.

How do I make sure the cake soaks up the tres leches without getting mushy? Cool the cake completely, then poke lots of holes with a skewer or fork. Pour the milk mix slowly, letting it absorb between pours. Chill at least 4 hours, better overnight. If you soak too fast or pour too much at once it can get soggy.

Can I use frozen strawberries for the sauce? Yes. Thaw first, drain off excess juice, then simmer with sugar and lemon to concentrate the flavor. If it's watery, add the cornstarch slurry and cook briefly to thicken. Taste and adjust sugar since frozen berries can be less sweet.

How strong will the matcha flavor be and how do I avoid bitterness? Use sifted matcha and a good quality culinary or ceremonial grade for a cleaner flavor. Dissolve the matcha into the milk for the soak and whisk gently into the batter. If it tastes bitter, you used too much or overwhisked – 1 tsp in the batter and 2 tsp in the soak is mild and balanced for most people.

What if my egg whites won't whip to stiff peaks? Make sure the bowl and beaters are spotless and totally grease free, and the whites are at room temp. Add 1/4 tsp cream of tartar to stabilize. Add sugar slowly once foamy. If you overbeat and they break, try folding them gently into the batter anyway – the cake may be slightly denser but still fine.

Can I make this ahead and how long will it keep? Yes. Bake and cool the cake, then store the cake and milk soak separately in the fridge up to 24 hours before assembly. Once soaked and topped with whipped cream, keep refrigerated and eat within 3 days. Whipped cream may weep after 24-48 hours, so for best looks serve within a day.

Strawberry Matcha Tres Leches Cake Recipe Substitutions and Variations

Cake flour: if you dont have cake flour, use 1 cup (120g) all purpose flour, remove 2 tbsp and stir in 2 tbsp cornstarch, sift a couple times — gives a lighter crumb that’s very close.
Unsalted butter: swap with the same amount of salted butter (just skip the added pinch of salt) or use neutral oil (canola/vegetable) 1:1 for a moister cake, flavor will change a bit.
Evaporated milk: replace with the same volume of whole milk plus 2 tbsp instant powdered milk stirred in to boost richness, or just use an equal amount of half and half for similar body.
Heavy cream (for whipping): for dairy free use chilled full fat coconut cream 1:1, whip the thick top, or if you only have regular whipping cream chill it well and add 1 tbsp extra powdered sugar so it holds peaks better.

Pro Tips

1) Bloom your matcha first: sift it, then whisk into a tablespoon or two of warm milk until totally smooth before adding to the bigger milk mix. This kills clumps and keeps that green bright without bitterness, and you wont get gritty spots in the cake or soak.

2) Egg whites matter more than you think. Make sure bowls and beaters are perfectly clean and dry, use room temp eggs if you can, add that cream of tartar, and stop beating when peaks are glossy and hold shape. Fold with big, gentle strokes so you dont knock out all the air.

3) Pour the tres leches slowly and in stages after poking lots of holes. Let each pour absorb before adding more, and use a measuring cup or baster so the liquid goes where you want. It soaks best if the cake is still warm but chilling overnight gives the best texture.

4) Stabilize the whipped cream if you need it to hold up longer: chill the bowl and beaters, but for a firmer topping fold in 1 to 2 tbsp mascarpone or 1/2 tsp powdered gelatin (bloomed), or use slightly less sugar. Add any matcha at the very end and fold gently so you dont deflate it.

5) Keep the strawberries fresh and bright: simmer the sauce only until juicy, not mushy, reserve some raw slices for garnish, and if the sauce is too thin use a cornstarch slurry to thicken quick. For neat slices dip a sharp knife in hot water and wipe between cuts, and store the cake tightly covered in the fridge so it stays moist and doesn’t pick up other smells.

Strawberry Matcha Tres Leches Cake Recipe

Recipe by Samantha Dalling

0.0 from 0 votes

I’m excited to share my Starbucks inspired Strawberry Matcha Tres Leches, a playful take on the classic that will have you curious to read on.

Servings

servings

Calories

412

kcal

Equipment: 1. 9×13-inch baking pan, greased or lined with parchment
2. Mixing bowls, at least two (one for yolks, one clean for whites)
3. Electric hand mixer or stand mixer to whip the egg whites (or a strong whisk if youre brave)
4. Fine-mesh sieve or small tea strainer to sift matcha and flour so no lumps
5. Measuring cups, spoons and a kitchen scale for accuracy
6. Rubber spatula for folding and scraping the batter
7. Small saucepan for the strawberry sauce and cornstarch slurry
8. Skewer or fork to poke the cake, plus a sharp knife for clean slices

Ingredients

For the cake (9×13 pan)
1 cup (120g) cake flour
1 tsp baking powder
1/4 tsp fine salt
4 large eggs, separated (yolks and whites)
1/2 cup (100g) granulated sugar, divided
1/4 tsp cream of tartar optional it helps the whites
1/4 cup (60ml) whole milk
1/4 cup (56g) unsalted butter, melted and cooled
1 tsp vanilla extract
1 tsp matcha powder, sifted for a light green tint
For the tres leches soak
1 can (12 oz / 354ml) evaporated milk
1 can (14 oz / 396g) sweetened condensed milk
1/2 cup (120ml) whole milk or half and half
2 tsp matcha powder, sifted (mix into the milk)
For the strawberry sauce
1 lb (450g) fresh strawberries, hulled and sliced
1/3 cup (65g) granulated sugar
1 tbsp lemon juice
1 tsp vanilla extract optional
1 tsp cornstarch mixed with 1 tbsp cold water optional to thicken
For the whipped cream topping
1 1/2 cups (360ml) heavy cream, very cold
3 tbsp powdered sugar
1 tsp vanilla extract
1/2 tsp matcha powder optional for a faint green swirl or dusting
To finish
Fresh strawberry slices for garnish
Powdered sugar for dusting optional
Pinch of fine sea salt

Directions

Preheat oven to 350F and grease or line a 9×13 pan. Whisk together 1 cup (120g) cake flour, 1 tsp baking powder, 1/4 tsp fine salt and 1 tsp sifted matcha so there are no lumps. Sifting the matcha gives a lighter green and prevents bitter clumps.
Separate 4 large eggs. In a bowl whisk the 4 yolks with 1/4 cup of the granulated sugar until pale and a little thick, then stir in 1/4 cup (60ml) whole milk, 1/4 cup (56g) melted cooled unsalted butter and 1 tsp vanilla. Fold the dry mix into the yolk mix just until combined, dont overmix.
In a clean bowl beat the 4 egg whites with 1/4 cup granulated sugar and 1/4 tsp cream of tartar if using, until stiff glossy peaks. The whites give the cake its cloud like texture so be gentle when you fold them in.
Fold one third of the whites into the batter to loosen it, then carefully fold the rest until streaks of white are gone. Scrape into the prepared 9×13 pan, smooth the top and bake about 22 to 30 minutes until the cake is golden and springs back or a toothpick comes out mostly clean. Dont overbake.
While cake bakes whisk together the tres leches soak: 1 can (12 oz / 354ml) evaporated milk, 1 can (14 oz / 396g) sweetened condensed milk, 1/2 cup (120ml) whole milk or half and half, 2 tsp sifted matcha and a pinch of fine sea salt. Make sure the matcha is dissolved so the soak is smooth. Chill the milk mix.
Make the strawberry sauce: combine 1 lb (450g) hulled sliced strawberries with 1/3 cup (65g) sugar, 1 tbsp lemon juice and 1 tsp vanilla if using in a small saucepan. Simmer a few minutes until juicy. If you want it thicker stir in 1 tsp cornstarch mixed with 1 tbsp cold water and cook another minute. Let cool, reserve some fresh slices for garnish.
As soon as the cake is out of the oven poke the top all over with a skewer or fork, then slowly pour the chilled tres leches mixture over the warm cake so it soaks in evenly. Pour in stages, letting it absorb between pours. Cover and refrigerate at least 3 to 4 hours but overnight is best.
Make the whipped cream topping just before serving: whip 1 1/2 cups (360ml) very cold heavy cream with 3 tbsp powdered sugar and 1 tsp vanilla to soft to medium peaks. If you want a faint matcha swirl gently fold in 1/2 tsp matcha or dust on top, but dont overmix or it will lose volume.
To assemble spread the whipped cream over the soaked cake, spoon or drizzle the cooled strawberry sauce on top and arrange fresh strawberry slices. Dust lightly with powdered sugar if desired, and finish with a tiny pinch of sea salt to lift the flavors. For clean slices dip a sharp knife in hot water and wipe between cuts. Store covered in the fridge up to three days, and trust me it tastes even better the next day.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.