• Step 1: Prepare the Fruit Purée and Macerate
• Wash, dice and blend the strawberries (reserving 3-4 for garnish) in an electric blender with the lemon zest until smooth. Let the purée macerate for 30–60 minutes to infuse the strawberry flavors. This step is essential for creating the perfect fruit topping.
• After macerating, add the strawberry jam to the purée and blend until smooth. Set aside.

Step 2: Make the Cake Batter and Bake

• Preheat the oven to 350°f (180°c). Grease a 13x9-inch baking pan.
• In a bowl, sift together the flour mixture: all-purpose flour, baking powder, and salt. Set aside. Give it a whisk to ensure a good mix.
• Using the whisk attachment on a stand mixer (or a bowl and a hand mixer), beat the egg whites on high speed until stiff peaks form. Set aside.
• In a separate bowl, beat the egg yolks on medium-high speed for about 3 minutes until they become pale yellow and fluffy . Add the sugar and vanilla, beating until well combined.
• Incorporate the whipped whites into the egg yolk mixture and blend.
• Gradually incorporate the dry ingredients into the egg mixture in two additions, using low speed or a rubber spatula to fold gently until combined. Avoid overmixing.
• Transfer the batter into the prepared pan. Drizzle about 1/2 to 3/4 cup of the strawberry purée over the cake batter and swirl gently with a butter knife for a marbled effect.
• Bake in the preheated oven for 30 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean.

Step 3: Finish the Strawberry Milk Mixture and Soak the Cake

• Add the three milks (sweetened condensed, evaporated and whole milk) to the remaining fruit purée in the blender. Blend at the lowest speed until just combined to avoid air bubbles.
• Once the cake has finished baking and is still hot, poke holes all over the cake using a fork or wooden skewer. This helps the strawberry milk mixture penetrate the cake entirely.
• Slowly pour the milk mixture evenly over the top of the hot cake, making sure it reaches the bottom of the cake. If the mixture soaks unevenly, gently lift the sides of the cake with a butter knife or a espatula to allow better absorption.
• Continue to poke the cake if needed to ensure it becomes perfectly soaked. Let the cake rest and cool completely on a wire rack before frosting.

Step 4: Prepare the whipped topping, Frost and Decorate the Cake

• Beat the heavy whipping cream, powdered sugar, and vanilla at medium speed

  using an electric mixer until soft peaks.
• Spread the whipped cream topping evenly over the top of cake.
• In a small bowl, toss the reserved sliced strawberries with the strawberry jam to lightly coat them. Decorate the cake with the glazed strawberries as a final touch
• Your Tres Leches strawberry cake is now ready to serve! Enjoy this creamy, fruity, and indulgent dessert with family and friends!  Buen Provecho!