Strawberry Tres Leches Cake

Preheat oven to 350°F (175°C). Grease and flour a 9 x 13-inch baking dish.
Combine flour, baking powder, and salt in a mixing bowl. Set aside.
In a separate bowl, mix the egg yolks and 3/4 cup granulated sugar until light and creamy.
Stir milk and vanilla extract until well mixed.
Gradually fold the dry ingredients into the egg yolk mixture until just incorporated.
In a separate clean mixing bowl, whisk the egg whites until soft peaks form. Gradually add remaining 1/4 cup granulated sugar and continue whisking until stiff peaks form.
Gently fold the whipped egg whites into the cake batter until evenly mixed.
Pour the batter into the prepared baking dish and spread it evenly.
Bake in the preheated oven for 25-30 minutes or until a toothpick inserted in the center comes out clean.
While the cake is baking, prepare the tres leches mixture by combining evaporated milk, sweetened condensed milk, and cream in a mixing bowl. Whisk until well mixed. Set aside.
Once the cake is baked, remove it from the oven and let it cool slightly in the baking dish.
Use a fork or skewer to poke holes in the surface of the warm cake.
Slowly pour the tres leches mixture over the warm cake and let it absorb evenly. Cover cake with plastic wrap and refrigerate for at least 4 hours or overnight to allow flavors to blend and cake to absorb liquid.
Before serving, prepare whipped cream by mixing heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
Spread whipped cream on top of the cooled cake and garnish with sliced ​​strawberries.
Slice the Strawberry Tres Leche Cake and serve chilled for creamy, delicious goodness.
Cover leftover cake with plastic wrap and store in the refrigerator for up to 3 days.