It's a fresh take on the classic Latin American cake, featuring a fluffy sponge cake soaked in three types of milk. Topped with fresh strawberries and fresh whipped cream, this cake is sure to impress

Melt butter and set it aside to let it cool. In a large bowl beat the eggs, sugar, and vanilla on medium-high speed until they triple in size.

Using a rubber spatula, gently fold the flour mixture into the egg mixture until just combined. Do not to overmix to keep the batter light and fluffy

Fold in the melted butter mixture. Pour the cake batter into the prepared pan and immediately place it in the oven to bake. Bake for 20 to 25 minute.

Soak Milk Mixture:   mix together the different kinds of milk and the freeze-dried strawberry powder. Poke holes in the cake and pour the mixture over the cake. Refrigerate the cake for at least an hour to let the liquid soak in completely.

Homemade Whipped Cream:    whip the heavy cream, freeze-dried strawberry powder, and powdered sugar, until stiff peaks form. Before serving, spread the whipped strawberry topping over the cake and add fresh strawberries on top. Enjoy!