Tres Leches Cake Recipe

Preheat the oven to 350F

Butter a 13x9-inch baking dish or spray with baking spray

In a large bowl, whisk together the flour, baking powder, and salt

Separate the eggs into two separate bowls, a medium one for the yolks and a large one for the whites

Beat the egg whites on high speed until foamy and doubled in size

While beating, slowly pour in ¼ cup sugar, and continue beating until stiff peaks form

Add the remaining 1 cup sugar to the egg yolks and beat on medium speed until pale and fluffy

Beat in the milk and vanilla

Pour into the flour mixture and beat just until combined

Using a spatula, fold the egg whites into the flour mixture in two batches, until no white streaks remain

Pour the batter into the cake pan

Bake until a toothpick inserted into the center comes out clean

Let the cake cool until slightly warm (the cake will fall and shrink as it cools; this is normal)

In a medium bowl, whisk together the condensed milk, evaporated milk, and whole milk until well combined

Poke the cake all over with a fork

Slowly pour the syrup over the cake

Cover and chill

In a large bowl, beat the cream and sugar on medium speed until soft peaks form

Spread over the cake

The cake can be covered and refrigerated for up to 3 days before serving

Garnish with strawberries, if desired