● Preheat your oven to 350°F (175°C) and grease your 9×13 inch baking pan.

● In a large bowl, whisk together the flour, baking powder, and salt. Set aside.

● In another bowl, using your electric mixer on high speed, beat the egg yolks and sugar until light and fluffy, about 5 minutes. Beat in the vanilla extract.

● Gradually add the milk to the egg yolk mixture, mixing until just combined.

● With clean beaters, whip the egg whites on high speed until stiff peaks form. Gently fold the egg whites into the egg yolk mixture using a spatula, taking care not to deflate the batter.

● Finally, fold the dry ingredients into the wet ingredients until just incorporated. Be careful not to overmix!

● Pour the batter into your prepared baking pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.

● Let the cake cool completely in the pan before drenching it in the tres leches soak.

● In a medium bowl, whisk together the sweetened condensed milk, evaporated milk, whole milk, and ground cinnamon. Set aside.

Transform the Cake with Tres Leches:

● Using a toothpick or fork, poke holes all over the cooled cake, making sure to reach all corners. Slowly pour the tres leches mixture over the cake, allowing it to soak in evenly.

● Cover the pan with plastic wrap and refrigerate for at least 4 hours, or ideally overnight, for maximum flavor and moisture.

● In a small bowl, toss the sliced strawberries with powdered sugar and lime juice (if using). Let them sit for 10 minutes, allowing the sugar to draw out the juices.

● Carefully remove the cake from the pan and place it on a serving platter. Top with the glistening strawberries and their sweet syrup. If desired, dollop on some whipped cream for an extra touch of decadence.

● Slice, serve, and savor the delightful symphony of flavors!