Also known as tres leches cake, this sweet, moist Mexican sheet cake contains whole milk, evaporated milk, and sweetened condensed milk. Top with a dollop of whipped cream and fresh strawberries.
8 large eggs
1 1/2 cups sugar
2 cups all-purpose flour
1 tablespoon baking powder
1 can (14 oz.) sweetened condensed milk
1 can (12 oz.) evaporated milk
1 cup milk
1/4 cup Kahlua (or strong coffee)
1 teaspoon vanilla
Lightly sweetened softly whipped cream
How to Make It
In a large bowl, with a mixer on high speed (use whip attachment if available), beat eggs and sugar until thick and pale yellow, 5 to 6 minutes. In a small bowl, mix flour and baking powder. With mixer on medium speed, gradually add flour mixture in small increments and beat until smooth. Scrape batter into a buttered 9- by 13-inch baking pan.
Bake in a 325° regular or convection oven until a toothpick inserted in the center comes out clean, 30 to 40 minutes.
Meanwhile, in a blender, whirl condensed milk, evaporated milk, regular milk, Kahlua, and vanilla until well blended. Pour evenly over hot cake; let cool about 15 minutes, then cover and chill until cake has absorbed all the milk mixture, at least 3 hours, or up to 1 day.
Cut cake into squares or rectangles, lift out with a wide spatula, and set on plates. Top each piece of cake with a spoonful of whipped cream and garnish with strawberries.