For the Cake Layers:
1 cup all-purpose flour
1 and 1/2 tsp baking powder
1/4 tsp salt
5 whole large eggs separated
1 cup sugar divided into 3/4 and 1/4 cups
1 tsp vanilla extract
1/3 cup 2% or whole milk
For the Syrup:
8 oz about 2/3 of a 12 oz can evaporated milk
9 oz about 2/3 of a 14 oz can sweetened condensed milk
1/4 cup heavy whipping cream
Frosting & Decor:
2 1/2 cups heavy whipping cream
2 1/2 tbsp granulated sugar
1 lb fresh strawberries
Preheat Oven to 350F. Butter and flour two 9″ round cake pans.
Set up 3 mixing bowls: 1 medium and 2 large bowls. In the medium bowl, whisk together 1 cup flour, 1 1/2 tsp baking powder and 1/4 tsp salt. Set aside.
Separate eggs into the other two large bowls. Egg yolks into one and egg whites into the other. Beat egg yolks with 3/4 cup sugar on high speed until yolks are pale yellow (approx 2 min). Stir in 1/3 cup milk and 1 tsp vanilla extract.
Pour flour mixture over your egg yolk mixture and beat on low speed with the mixer until just combined.
With a clean, dry whisk, beat egg whites on high speed until soft peaks form (1 minute). With the mixer on, pour in remaining 1/4 cup sugar and beat on high speed until egg whites are stiff but not dry (1 minute).
Gently fold egg whites into the yolk/flour mixture until just combined. Divide evenly between two cake pans and bake at 350˚F for 30 minutes or until a toothpick comes out clean. Turn cake onto a wire rack and allow to cool to room temp.
When cakes have cooled, trim the edges with a serrated knife to even out the edges
Prep the 3-milk syrup:
In a large measuring cup with a pouring lip, stir together the evaporated milk, the sweetened condensed milk and 1/4 cup heavy whipping cream.
Assembling the Cake:
Place one of the layers, flat side down, on a cake platter. Using a fork, poke the top all around, going all the way to the edges and poke through the depth of the cake. Use a spoon to pour on half of the 3-milk syrup. Let cake stand and absorb the syrup while you beat the frosting (see instructions below).
Generously frost the top of your first layer, then arrange sliced strawberries over the top of your frosting.
Your next cake layer will be placed with the flat side up; so before putting it over the strawberries, use a fork to poke the flat surface all around, going to the edges. Now place your poked cake top over the strawberries.
Spoon the remaining half of the 3-milk syrup evenly over your top layer. Let cake stand 10-15 minutes for the syrup to soak in for easier frosting.
Frost the top and sides of the cake and smooth out frosting with a cake spatula. I decorated the top with halved strawberries, placed at an angle around the top border of the cake. It was simple and just perfect.
How to Make the Frosting
For best results with whipping cream, freeze your mixing bowl and egg beaters or whisk attachment for 15 minutes. Make sure your whipping cream is very cold.
Beat 2 1/2 cups heavy whipping cream and 2 1/2 Tbsp sugar on high speed until thick and spreadable (about 1 1/2 to 2 minutes). Don’t overbeat or it will turn buttery. Refrigerate until ready to use.