Strawberries and Cream Tres Leches Cake

Preheat oven to 350 F and grease/butter a pan then set aside. Separate the egg yolks from the egg whites. In a bowl, beat the egg whites until fluffy with soft peaks. In another bowl, beat the egg yolks, strawberries, strawberry extract and sugar until combined. Then slowly add in the flour and baking soda while continuously beating it. Next, fold in the egg whites until combined. The end batter should be very fluffy. Do NOT overmix. Pour the batter into prepared pan and bake for about 30-45 minutes, or until a toothpick comes out clean. While the cake is baking, prepare the three milk mixture. Combine the evaporated milk, condensed milk and whole milk until combined. Remove cake from oven once finished baking then immediately poke holes throughout the cake with a fork or toothpick. Do not poke all the way through the bottom. Pour the milk mixture over the entire cake. Cover the cake and chill in the refrigerator for at least 4 hours to overnight. I let mine soak overnight. After the cake has chilled and soaked in the milks, prepare the whipped cream. Add the heavy cream to a large mixing bowl. Mix on medium speed until cream starts to thicken, then add in the powdered sugar. Continue mixing on medium to high speed until soft peaks form. Spoon the whipped cream onto the cake, spread with a spatula or butter knife. Top with strawberries.