Mexican Tres Leches Cake with Fresh Strawberries

Ingredients

Instructions

1. 1 Preheat the oven to 350°F (175°C). Grease and flour a 9x13 inch baking dish.
2. 2 In a medium bowl, whisk together the sifted flour, baking powder, and salt.
3. 3 In a large bowl, use an electric mixer to beat the egg yolks with 3/4 cup of sugar on high speed until the mixture is pale and doubled in volume. Stir in the vanilla extract.
4. 4 In another bowl, beat the egg whites until soft peaks form. Gradually add the remaining 1/4 cup sugar and continue beating until stiff peaks form.
5. 5 Gently fold the egg yolk mixture into the beaten egg whites. Gradually fold in the flour mixture until just combined.
6. 6 Pour the batter into the prepared baking dish and smooth the top. Bake for 25-30 minutes, or until a toothpick comes out clean.
7. 7 While the cake is baking, combine the whole milk, sweetened condensed milk, and evaporated milk in a small bowl.
8. 8 Once the cake is done, let it cool for 10 minutes. Poke holes all over the cake using a fork and slowly pour the milk mixture over the cake. Refrigerate for at least 2 hours or overnight.
9. 9 To make the topping, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form.
10. 10 Spread the whipped cream over the chilled cake and top with sliced strawberries.
11. 11 Serve chilled and enjoy your Mexican Tres Leches Cake with Fresh Strawberries.