Strawberry Tres Leches Cake Recipe for 12 Servings

Instructions:

1. Preheat oven to 350°F (180°C) and grease a 9x13 inch baking pan. Don't over grease the sides; the sponge needs to climb the walls to rise.
2. Combine the 1.5 cups all purpose flour, 1.5 tsp baking powder, and 0.25 tsp salt in a small bowl.
3. Beat the 5 large eggs and 1 cup granulated sugar on high speed until the mixture triples in volume and turns pale yellow. This takes about 5 minutes.
4. Gently stir in the 0.33 cup whole milk and 2 tsp vanilla extract.
5. Sift the flour mixture over the eggs and fold with a spatula until no white streaks remain. Be gentle to avoid deflating the air bubbles.
6. Pour into the pan and bake for 30 minutes until the top is golden and springs back when touched.
7. Combine the 12 oz evaporated milk, 14 oz sweetened condensed milk, 0.5 cup heavy cream, 1 cup pureed strawberries, and 0.5 tsp strawberry extract.
8. Once the cake has cooled slightly, use a skewer to poke holes every half inch until the entire surface is perforated.
9. Slowly pour the milk mixture over the warm cake. Cover and refrigerate until the liquid is completely absorbed (at least 4 hours).
10. Beat the 2 cups cold heavy whipping cream and 0.25 cup powdered sugar until stiff, velvety peaks form.
11. Spread the cream over the cake and top with the 1 lb of sliced fresh strawberries.