Tres Leches Cake with Strawberries

Ingredients

• butter for greasing pan
• 1 cup unbleached all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon kosher salt
• 5 large eggs, at room temperature
• 1 cup granulated sugar, divided
• 1/3 cup whole milk
• 3/4 teaspoon vanilla extract
• 1 (14-ounce) can sweetened condensed milk
• 1 (12-ounce) can evaporated milk
• 1/2 cup heavy cream
• pinch kosher salt
• 2 1/2 cups heavy cream
• 2 1/2 tablespoons confectioners’ sugar
• 1/2 teaspoon vanilla extract
• 3 cups sliced strawberries
• 1 teaspoon sugar

Equipment 9x13-inch Baking Pan, Electric Mixer

Steps

1. 1

   Place oven rack in center of oven and preheat to 350 degrees.

2. 2

   Butter bottom and sides of a 9×13-inch Pyrex dish , line bottom with parchment paper, and lightly butter parchment paper.

3. 3

   In a medium bowl, whisk together flour, baking powder, and salt.

4. 4

   Separate the eggs. Place the egg whites in a medium bowl and the yolks in a large bowl.

5. 5

   Using an electric mixer, beat the egg yolks and 3/4 cup sugar at medium speed until pale and creamy, about 2 minutes. Add milk and 3/4 teaspoon vanilla and beat until combined.

6. 6

   Clean and dry the beaters and beat the egg whites on high until they form soft peaks, 2 to 3 minutes. Add remaining 1/4 cup sugar in a slow stream and continue to beat on high until they reach firm peaks.

7. 7

   Whisk 1/3 of dry ingredients into yolk mixture until well combined. Gently fold in 1/3 of egg whites using a rubber spatula. Alternating, fold in remaining dry ingredients and egg whites in two more batches.

8. 8

   Pour batter into prepared pan and bake for 20 to 25 minutes, or until toothpick inserted in center comes out clean. Let pan cool on a rack or 10 minutes and then invert cake onto rack and remove parchment paper. Let cool completely and then return cake to baking dish.

9. 9

   In a medium saucepan, combine condensed milk, evaporated milk, heavy cream, and pinch of salt. Stir to mix and cook over medium-low heat, while stirring, until it begins to bubble around edges, about 3 to 5 minutes. Remove from heat.

10. 10

    Using a toothpick, poke holes in cake at 1/2-inch intervals. Slowly pour milk mixture over cake, starting at edges. Cover with plastic wrap and refrigerate for 2 to 24 hours.

11. 11

    In a large bowl, beat heavy cream on medium speed. Add sugar and vanilla when it begins to thicken. Continue to beat until cream forms firm peaks, about 3 to 4 minutes. Be careful not to overbeat.

12. 12

    Spread cream over top of cake. Combine strawberries and 1 teaspoon sugar and spread evenly on top of cake.

Notes