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Today we're making a big batch Strawberry Tres Leches Cake! This recipe makes a LOT of cake—which is exactly what I wanted. I was able to make one 9×13 cake AND three medium loaf-pan cakes from this batch. If you skip the 9×13, you should be able to get approximately 5–6 medium loaf-pan cakes, depending on the size of your pans and how full you fill them. Perfect for a party, family gathering, or making a few cakes to give away! 🍰 Cake Ingredients 3¾ cups sugar 21 eggs, separated 4½ cups all-purpose flour 6 teaspoons baking powder (2 tablespoons) 1½ teaspoons salt 3 cups milk About 2 tablespoons vanilla extract Directions Separate the egg yolks from the whites, keeping the whites in a separate bowl. Add the remaining cake ingredients to the egg yolks and blend everything together well. In a separate bowl, beat the egg whites until they're light and fluffy. Gently fold the beaten egg whites into the rest of the cake batter. Divide the batter between your prepared pans and bake at 350°F for approximately 35–45 minutes, or until the cakes are done. Allow the cakes to cool completely to room temperature before adding the tres leches syrup. 🍓 Strawberry Filling About 3 cups strawberries ½ cup sugar Add the strawberries and sugar to a saucepan and cook them down until you have a sweet strawberry filling. Allow it to cool before assembling your cake. 🥛 Tres Leches Syrup 2 (12-ounce) cans evaporated milk 2 (14-ounce) cans sweetened condensed milk 2 cups heavy whipping cream 2 tablespoons vanilla extract Mix everything together until completely combined. Once your cakes have cooled, poke holes throughout the cake and slowly pour the tres leches mixture over the top, giving that cake plenty of time to soak it all up. 🍰 Whipped Icing 6 cups heavy whipping cream 1 cup powdered sugar 2 tablespoons vanilla extract Whip the heavy cream, powdered sugar, and vanilla together until the icing is thick, fluffy, and holds its shape. Add your strawberry filling and whipped icing, decorate however you like, and you're ready to serve! This batch made: 1 (9×13) cake + 3 medium loaf-pan cakes OR approximately: 5–6 medium loaf-pan cakes if you're making only loaf-sized cakes. Keep your finished tres leches cakes refrigerated, and enjoy!