Strawberry Tres Leches Cake

Instructions

• Strawberry Sponge Cake
• Preheat the oven to 340F/170F.
• Blend the strawberries and milk until smooth. Keep aside.
• In a large dry bowl, with a clean whisk, bring the egg whites to a foam. Once they are white and frothy, gradually add the sugar and continue to whip until firm. Set aside.
• In another small bowl whisk together the egg yolks, strawberry mixture, oil and a little bit of red food coloring.
• Add the strawberry/egg yolk mixture to the whipped egg whites and fold together.
• Sift the flour and baking powder into the mixture and gently fold it using your rubber spatula.
• Pour the batter into a greased and lined 6″ cake pan or a 6″ heart shaped cake pan (I used this one).
• Bake at 340F/170F for about 25-40 minutes or until the cake is baked through. *To test for doneness, insert a toothpick into the center of the cake. If it comes out clean, it’s done. 
• Allow the cake to cool.
• Tres Leches/Milk
• Whisk together the milk, evaporated milk, sweetened condensed milk and 1 tsp of vanilla extract.
• Poke holes into the cooled sponge cake with a fork, covering the entire surface.
• Place plastic wrap on the clean cake pan that you used to bake the cake and then put the vanilla sponge over it.
• Pour the “tres leches mixture” over the cake, allow the milk to soak in before covering with plastic wrap.
• Place the cake into the fridge for at least 6 hours, preferably overnight.
• Whipped cream
• In a large bowl, add the heavy cream, powdered sugar and vanilla extract.
• Whip on medium-high speed using an electric hand mixer until medium peaks form.
• Assemble
• Pipe the whipped cream over the cake and add fresh strawberries over it.
• Remember to keep covered in the refrigerator, it lasts 4-5 days in good condition.
• Enjoy!