Strawberry Tres Leches

Cake: Preheat oven to 350°F (180°C). Grease 13 x 9-inch (33 x 22 cm) baking dish.

In blender, purée milk and strawberries until smooth.

In medium bowl, whisk together flour, baking powder and salt.

In large bowl, using electric mixer, beat together egg yolks and 3/4 cup (175 mL) sugar until thick and pale yellow, and ribbons trail behind beaters. Beat in vanilla.

In another medium bowl, using electric mixer with clean beaters, beat egg whites until soft peaks start to form. While beating, gradually add remaining 1/4 cup (60 mL) sugar until stiff peaks start to form.

Beat half the flour mixture into the yolks mixture until incorporated. Beat in puréed strawberry milk mixture and remaining flour mixture until combined. Gently fold one-third of egg whites mixture until lightened. Fold in remaining eggs whites mixture. If using, fold in food colouring to desired hue. Slowly stream in melted butter and fold gently. Pour batter into prepared pan; smooth top.

Bake for 30 to 35 minutes or until cake tester inserted into middle of cake comes out clean. Let cool completely in pan. Using fork or skewer, poke holes all over cake.

Soak: In blender, purée milk and 2 cups (500 mL) sliced strawberries until smooth. Add sweetened condensed milk, half and half cream and vanilla; pulse until blended. Add splash of rum or brandy to soaking liquid in if desired.

In 3 batches, pour milk mixture evenly over cake, letting it soak into cake before adding the next addition. Cover and refrigerate for at least 4 hours but overnight is best.

Before serving, in medium bowl, using electric mixer, beat heavy cream until stiff peaks start to form. Beat in confectioners’ sugar. Spread over cake. Garnish with remaining sliced strawberries.