Layered Tres Leches Cake

For the cake layers:

1 cup all-purpose flour

1 1/2 teaspoons baking powder

1/4 teaspoon salt

5 whole large eggs, separated

1 cup sugar, divided into 1/4 and 3/4 cups

1 teaspoon vanilla extract

1/3 cup 2% or whole milk

For the syrup:

8 ounces (about 2/3 of a 12-ounce can) evaporated milk

9 ounces (about 2/3 of a 14-ounce can) sweetened condensed milk (or Caramelized Condensed Milk)

1/4 cup heavy whipping cream

For the filling and frosting:

2 1/2 cups heavy cream

2 1/2 tablespoons granulated sugar

1 pound fresh strawberries

Heat oven to 350˚F.  Butter two 9-inch round cake pans, line the bottoms with parchment paper, butter the parchment paper, then flour the pans.

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

In the bowl of a stand mixer or using a handheld mixer, and using whisk attachment, beat egg whites on high speed until soft peaks form, about 1 minute.  With the mixer on, pour in 1/4 cup sugar and beat on high speed until egg whites are stiff but not dry, about 1 minute.  Transfer the egg whites to another bowl and set aside.

Using the stand mixer with the paddle attachment, beat the egg yolks with remaining 3/4 cup sugar on high speed until pale yellow, about 2 minutes.  Stir in milk and vanilla extract.  Pour flour mixture over egg yolk mixture and beat on low speed until just combined.

Gently fold the whipped egg whites into the yolk/flour mixture until just combined.  Divide evenly between two cake pans and bake at 350˚F for 25 minutes, or until a toothpick comes out clean.  

Turn cakes out onto a wire rack and allow to cool to room temperature.  When cakes have cooled, trim the edges with a serrated knife to even out the edges.

Make the syrup:

In a large measuring cup with a pouring lip, stir together the evaporated milk, condensed milk and heavy cream.

Place one of the cake layers, flat side down, on a platter or plate.  Using a fork, poke the top all around, going all the way to the edges and poking through the depth of the cake.  Evenly pour on half of the milk syrup.  Let the cake absorb the syrup while making the frosting.

Beat heavy cream and 2 1/2 tablespoons sugar on high speed until thick and spreadable, about 1 1/2 to 2 minutes (don't overbeat or it will turn buttery).

Generously frost the top of the first layer, then slice strawberries and arrange on the frosting.

The next cake layer will be placed with the flat side up, so before putting it over the strawberries, use a fork to poke the flat surface all around as before.  Place over the strawberries.  Spoon the remaining half of the milk syrup evenly over the top layer.  Let the syrup to soak in for 10-15 minutes.  Frost the top and sides of the cake.  Decorate the top with additional strawberries.

Serves 8 to 12.

From NatashasKitchen.com, with minor changes

Note:
Can also flavor the whipped cream frosting to taste with powdered dried strawberries (process freeze-dried strawberries in food processor until powdered).