Mexican Tres Leches Cake

Instructions:

1. Preheat the oven to 350°F (180°C) and grease a 9x13 inch baking pan.
2. Whisk together the 1½ cups all-purpose flour, 1 tsp baking powder, and ¼ tsp salt in a medium bowl.
3. In a large bowl, beat the 5 large eggs and 1 cup granulated sugar on high speed for 5-7 minutes until the mixture is pale, thick, and has tripled in volume (ribbon stage).
4. Gently fold 1 tsp vanilla extract and ⅓ cup whole milk into the egg mixture.
5. Sift the flour mixture over the eggs and fold in using a spatula just until no streaks of flour remain, taking care not to deflate the air.
6. Pour the batter into the prepared pan and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean and the top springs back when touched.
7. Remove from oven and allow the cake to cool completely in the pan.
8. Whisk together the 14 oz can of sweetened condensed milk, 12 oz can of evaporated milk, and 1 cup of heavy whipping cream until smooth.
9. Using a fork or toothpick, poke holes across the entire surface of the cooled cake, ensuring you reach the bottom.
10. Slowly pour the three-milk mixture over the cake, starting from the edges and moving inward.
11. Cover the pan and refrigerate for at least 4 hours, or overnight, to allow the liquid to fully saturate the sponge.
12. In a chilled bowl, beat 1½ cups cold heavy whipping cream, 3 tbsp powdered sugar, and 1 tsp vanilla extract until stiff peaks form.
13. Spread the whipped cream evenly over the chilled cake using an offset spatula.
14. Garnish with fresh strawberries or maraschino cherries before serving.