Tres Leches Cake

Ingredients

• Unsalted butter, for greasing
• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 6 large eggs, at room temperature
• 2 cups white sugar
• 2 teaspoons vanilla extract
• ½ cup whole milk
• 1 (14-ounce) can sweetened condensed milk
• 1 (12-ounce) can evaporated milk
• 1 cup half-and-half
• 3 cups heavy cream
• ¾ cup powdered sugar
• 1 tablespoon vanilla extract
• 2 pounds fresh strawberries, divided (1 pound hulled and finely chopped, and 1 pound whole for garnish)
• 1 pint fresh blueberries, for garnish
• Fresh mint leaves, for garnish (optional)
• 16 edible flowers, for garnish (optional)

Instructions

1. 1
   Preheat the oven to 350 degrees F. Grease two 9 x 13-inch baking pans, then line the bottoms and sides with parchment paper.
2. 2
   Sift the flour and baking powder together and set aside.
3. 3
   In a mixer with the paddle attachment, beat the eggs and white sugar until light and fluffy, 8–10 minutes. Add the vanilla and milk and mix to blend.
4. 4
   Using a silicone spatula, fold the dry ingredients into the batter until combined and no lumps remain. Be careful not to over-mix.
5. 5
   Pour the batter into the prepared pans, dividing evenly, and bake for 12-15 minutes, or until a toothpick inserted into the middle comes out clean. The tops should be a deep golden brown. Remove the cakes from the oven and let them cool for 5 minutes.
6. 6
   Meanwhile, combine the sweetened condensed milk, evaporated milk, and half-and-half using a countertop blender or immersion blender, pureeing until smooth and evenly mixed.
7. 7
   Pour half of the milk mixture over one of the warm cakes slowly until it is absorbed. Repeat with the second cake and the remaining milk mixture. Let the cakes cool completely, then cover and place them in the fridge for at least 3 hours or overnight.
8. 8
   To make the whipped cream, in a mixer with the whisk attachment, whip the cream until thickened but not fully whipped, 2–3 minutes. Add the powdered sugar and vanilla and continue to whip until the cream forms soft peaks. Cover and place in the refrigerator for at least 3 hours.
9. 9
   When ready to assemble, flip one sponge cake out onto a serving dish and remove the parchment paper from the bottom and sides. Spread half of the whipped cream evenly over the top of the cake and sprinkle with the chopped strawberries. Carefully flip the second sponge cake on top of the first cake and remove the parchment paper. Use the remainder of the whipped cream to frost the top of the cake and garnish with the whole strawberries, as well as the blueberries, mint leaves, and edible flowers, if using. Cut into 16 pieces and serve.