Ingredients
Scale
For the Crust:
- 1 cup all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 5 large eggs, separated
- 1 cup granulated sugar, divided
- 1/3 cup whole milk
- 1 tsp vanilla extract
- 1 can (12 oz) evaporated milk
- 1 can (14 oz) sweetened condensed milk
- 1/2 cup heavy cream
- 2 cups fresh strawberries, sliced
- Whipped cream for topping
Instructions
1. Prepare the Crust:
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- In a bowl, whisk together flour, baking powder, and salt. Set aside.
- Beat egg yolks with 3/4 cup sugar until pale. Stir in milk and vanilla. Fold in the dry ingredients.
- In a separate bowl, beat egg whites until soft peaks form. Gradually add remaining 1/4 cup sugar and beat until stiff peaks form. Gently fold into the yolk mixture.
- Pour batter into the prepared dish and bake for 25-30 minutes or until a toothpick comes out clean. Let cool for 10 minutes.
- In a bowl, mix evaporated milk, condensed milk, and heavy cream. Poke holes all over the cake with a fork and slowly pour the milk mixture over it. Refrigerate for at least 2 hours.
- Before serving, top with whipped cream and fresh strawberries.
Notes
You can customize the seasonings to taste.