Preheat Oven to 350F. Put parchment paper in the bottom of two 8" round cake pans.

In a medium bowl, whisk together 1 cup flour, 1 1/2 tsp baking powder and 1/4 tsp salt then set it aside.

Separate 5 eggs into two more large bowls, egg yolks into one and egg whites into the other. Beat the egg yolks with 3/4 cup sugar with an electric mixer on high speed until the yolks are pale yellow. Stir in 1/3 cup milk and 1.5 tsp vanilla extract.

Pour the flour mixture over the egg yolk mixture, then mix it until just combined.

With your electric mixer, beat the egg whites on a high speed until they form soft peaks; this will take about 1 minute.

With the mixer on, pour in 1/4 cup of sugar and then beat it on a high speed until the egg whites are stiff.

Gently fold egg whites into the yolk & flour mixture until it is just barely combined. Divide the finished batter evenly between two 8” round cake pans and bake it at 350˚F for 25-28 minutes or until a toothpick comes out clean.

Release the cake from the sides of the pan and then turn it out onto a wire rack and allow it to cool to room temperature.

Once the cakes have cooled, trim the edges with a serrated knife and flatten the tops out.

Prep the 3-milk syrup:

Stir together ¼ cup of evaporated milk, ⅓ cup of sweetened condensed milk and ¼ cup of heavy whipping cream.

Assembling the Cake:

Place one of the cake layers on a platter. Using a fork, poke all over the top of the cake, going all the way to the edges. Use a spoon to pour on half of the tres leches syrup. Let the cake stand and absorb the syrup and then add whipped topping to the top of this first layer.

Stack your second cake on top of the first layer and repeat the previous steps, poke the top of the cake, spoon the rest of your syrup on top and then add a generous layer of whipped topping and sliced strawberries to finish the cake.

Store the cake in your fridge until you’re ready to serve.