Pastel de Tres Leches (Three Milk Cake) Recipe

Preheat oven to 350 degrees F.

Grease a 10×15-inch baking dish.

Beat egg whites in a large mixing bowl with an electric mixer on high until stiff peaks form; gradually beat in sugar until the mixture is glossy.

Beat in egg yolks, one at a time, combining each yolk before adding the next.

Reduce mixer speed to medium and add flour, about 1 tablespoon at a time, to the mixture, beating continuously; beat in baking powder, milk, and vanilla extract. Pour batter into prepared baking dish.

Bake in the preheated oven until the cake is lightly browned and a toothpick inserted in the middle comes out clean for about 25 minutes. Let the cake cool for 15 minutes.

Pour 1 cup cream, sweetened condensed milk, and evaporated milk in a blender and pulse several times until well blended.

Pour a three-milk mixture evenly over the cake. Refrigerate cake until cold and the milk mixture has soaked in for at least 1 hour.

Cut in squares and top each serving with a dollop of whipped cream and a few sliced strawberries. Refrigerate leftovers.