Strawberry Tres Leches Cake

We start by beating 5 eggs with just under 1 cup of sugar for 5 minutes until the mixture becomes pale and fluffy.

We then add 1½ cups of flour, 1 teaspoon of vanilla, and 1 packet of baking powder, and mix everything until well combined.

We pour the batter into a 28×28 cm baking pan lined with parchment paper, and bake it in a preheated oven at 170°C (338°F) for 10 minutes.

We reduce the heat to 150°C (302°F) and bake for another 30 minutes until the cake is fully cooked.

To prepare the strawberry sauce, we mix together 2 cups of strawberries, 3 tablespoons of sugar, 1 cup of cold water, and 1½ tablespoons of cornstarch while cold.

We then cook the mixture over medium heat, stirring constantly until it comes to a boil.

Once it boils, we blend the mixture, then return it to the stove and let it boil again for 10 more minutes until it thickens, then set it aside to cool

To make the soaking milk syrup, we mix 4 cups of milk, 1 cup of cream, and 4 tablespoons of sugar until the sugar is completely dissolved.

For the whipped topping, we beat 3 packets of small Dream Whip with 300 ml of cold milk using a mixer until the texture is firm but not too stiff or runny.

After removing the cake from the oven, we flip it over and remove the parchment paper

Pour the milk syrup over it while it’s still hot

We let it sit for 15 minutes so it fully absorbs the liquid.

We spread a layer of whipped Dream Whip cream over the soaked cake, followed by a layer of the cooled strawberry sauce.

We refrigerate the cake for 3 to 4 hours to set, then garnish with shredded coconut and freshly chopped strawberries