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

Sponge:    Start by preheating your oven to 350°F and spraying a 9x13-inch baking pan with cooking spray. Don't grease the sides of the pan.

Melt butter and set it aside to let it cool. Measure and sift your dry ingredients, then set them aside.

In a large bowl of a stand mixer or an electric hand mixer with the whisk attachment, beat the eggs, sugar, and vanilla on medium-high speed until they triple in size, which takes about 5 minutes.

Be careful not to overbeat the eggs; just whip them to the right volume. If the mixture becomes too stiff, the cake won't rise properly.

Lift the whisk from the batter and make a figure-eight with the dripping batter. If the figure-eight stays on the surface, it's ready.

Using a rubber spatula, gently fold the flour mixture into the egg mixture until just combined. Be careful not to overmix to keep the batter light and fluffy and to preserve the air bubbles created by whipping the eggs. This will ensure an airy cake.

Fold in the melted butter mixture the same way you did with the flour. Pour the cake batter into the prepared pan and immediately place it in the oven to bake.

Bake for 20 to 25 minutes until a toothpick inserted in the middle comes out clean and the cake looks golden brown. Take the cake out of the oven and let cake cool completely over a wire rack

Soak Milk Mixture:    To make the sweet milk mixture, use a food processor to mix together the different kinds of milk and the freeze-dried strawberry powder. The strawberry powder should be completely dissolved into the mixture.

Poke holes in the cake using the back of a wooden spoon, a fork, or a wooden skewer. Pour the sweet strawberry milk mixture over the cake. Refrigerate the cake for at least an hour to let the liquid soak in completely.

Homemade Whipped Cream:    Using a clean stand mixer bowl or a handheld mixer with the paddle attachment, 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!