Mexican Tres Leches Cake with Cinnamon Cream and Fresh Strawberries

Ingredients

• 1 cup all-purpose flour
• 1.5 tsp baking powder
• 5 large eggs, separated
• 1 cup granulated sugar
• 1/3 cup whole milk
• 1 tsp vanilla extract
• 1 can (14 oz) sweetened condensed milk
• 1 can (12 oz) evaporated milk
• 1 cup heavy cream (for soaking mixture)
• 1 tsp cinnamon (for soaking mixture)
• 1.5 cups heavy cream (for topping)
• 3 tbsp powdered sugar
• 1 tsp vanilla extract (for topping)
• 1/2 tsp ground cinnamon (for topping)
• 1 lb fresh strawberries, hulled and sliced
• Ground cinnamon for dusting

Instructions

1. Preheat oven to 350°F. Grease a 9x13 inch baking pan. Whisk flour and baking powder together.
2. Beat egg yolks with sugar until pale and thick, about 3 minutes. Mix in milk and vanilla. Fold in flour mixture.
3. In a separate bowl, beat egg whites to stiff peaks. Gently fold into batter in three additions — keep it light and airy.
4. Pour into prepared pan and bake 25-30 minutes until golden and a toothpick comes out clean. Cool 10 minutes.
5. Whisk together condensed milk, evaporated milk, heavy cream, and cinnamon. Poke the warm cake all over with a fork or skewer — the more holes the better.
6. Slowly pour the three-milk mixture over the entire cake. Let it soak in at room temperature 30 minutes, then refrigerate at least 2 hours (overnight is better).
7. Whip heavy cream with powdered sugar, vanilla, and cinnamon to soft peaks. Spread over the soaked cake. Top with sliced strawberries, dust with cinnamon, and serve cold.