Ingredients
Equipment
Method
Bake the sponge
- Preheat the oven to 350°F and grease a 9x13 baking dish. Make sure the dish is fully coated so the cake releases cleanly.
- Whisk together all-purpose flour, baking powder, and salt. Stop when the mixture looks evenly blended with no visible clumps.
- Beat egg yolks with granulated sugar until pale and fluffy. Mix until the batter has increased in volume and looks lighter in color.
- Stir in vanilla extract into the yolk mixture. Mix just until incorporated and no streaks remain.
- Alternately fold the flour mixture and stiffly beaten egg whites into the yolk mixture. Fold gently to keep the batter airy.
- Pour the batter into the prepared baking dish and bake for 20-25 minutes at 350°F. Bake until a toothpick comes out clean from the center.
Soak and chill
- Combine sweetened condensed milk, evaporated milk, and 1/2 cup heavy cream in a bowl. Stir until smooth and uniformly creamy.
- Pierce the cooled cake all over with a fork. Make even holes across the surface so the milk soaks in thoroughly.
- Pour the milk mixture over the entire surface of the cake. Use a steady pour so the liquid reaches the edges and fills the holes.
- Chill the cake for at least 3 hours until fully saturated. Cover it to prevent the top from drying out.
Top and serve
- Beat 2 cups heavy cream with powdered sugar until stiff peaks form. Stop when the cream holds ridges and doesn’t droop.
- Top the chilled cake with whipped cream and fresh sliced strawberries before serving. Add strawberries right before slicing so the fruit looks fresh and bright.
Notes
For the most soaked, tender texture, cool the cake briefly before piercing and pouring, but don’t let it sit long uncovered. Store leftovers covered in the refrigerator up to 4 days; the cake stays best after a full chill. Freezing isn’t recommended because the whipped topping and strawberry texture can change. If you want a dairy-light version, swap in lactose-free milk and lactose-free sweetened condensed milk for the three-milk mixture.