butter for greasing pan
1 cup unbleached all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon kosher salt
5 large eggs, at room temperature
1 cup granulated sugar, divided
1/3 cup whole milk
3/4 teaspoon vanilla extract
1 (14-ounce) can be sweetened condensed milk
1 (12-ounce) can evaporate milk
1/2 cup heavy cream
pinch kosher salt
2 1/2 cups heavy cream
2 1/2 tablespoons confectioners’ sugar
1/2 teaspoon vanilla extract
3 cups sliced strawberries
1 teaspoon sugar
Place oven rack in center of the oven and preheat to 350 degrees.
Butter bottom and sides of a 9×13-inch Pyrex dish, line bottom with parchment paper, and lightly butter parchment paper.
In a medium bowl, whisk together flour, baking powder, and salt.
Separate the eggs. Place the egg whites in a medium bowl and the yolks in a large bowl.
Using an electric mixer, beat the egg yolks and 3/4 cup sugar at medium speed until pale and creamy, about 2 minutes. Add milk and 3/4 teaspoon vanilla and beat until combined.
Clean and dry the beaters and beat the egg whites on high until they form soft peaks, 2 to 3 minutes. Add remaining 1/4 cup sugar in a slow stream and continue to beat on high until they reach firm peaks.
Whisk 1/3 of dry ingredients into yolk mixture until well combined. Gently fold in 1/3 of egg whites using a rubber spatula. Alternating, fold in remaining dry ingredients and egg whites in two more batches.
Pour batter into prepared pan and bake for 20 to 25 minutes, or until a toothpick inserted in center comes out clean. Let the pan cool on a rack for 10 minutes and then invert cake onto rack and remove parchment paper. Let cool completely and then return the cake to baking dish.
In a medium saucepan, combine condensed milk, evaporated milk, heavy cream, and a pinch of salt. Stir to mix and cook over medium-low heat, while stirring, until it begins to bubble around edges, about 3 to 5 minutes. Remove from heat.
Using a toothpick, poke holes in cake at 1/2-inch intervals. Slowly pour milk mixture over cake, starting at edges. Cover with plastic wrap and refrigerate for 2 to 24 hours.
In a large bowl, beat heavy cream on medium speed. Add sugar and vanilla when it begins to thicken. Continue to beat until cream forms firm peaks, about 3 to 4 minutes. Be careful not to overbeat.
Spread cream over top of cake. Combine strawberries and 1 teaspoon sugar and spread evenly on top of the cake.