1 1/2 cups all-purpose flour
1 teaspoon baking powder
2 cups white sugar
1/2 cup unsalted butter (at room temp)
1/2 teaspoon vanilla extract
2 cups milk
1 (14 ounce) can sweetened condensed milk
1 (12 fluid ounce) can evaporated milk
1 1/2 cups heavy whipping cream
1 teaspoon vanilla extract
Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9×13 glass baking dish.
Sift flour and baking powder together and set aside.
Cream butter and 1 cup of the sugar together until fluffy. Add eggs and 1/2 teaspoon of the vanilla extract, beat well.
Add the flour mixture to the butter mixture 2 tablespoons at a time, mix until well blended. Pour batter into prepared pan.
Bake at 350 degrees F (175 degrees C) for 30 minutes. Cool completely. Pierce cake evenly with a fork.
Combine the whole milk, evaporated milk, and condensed milk together. Pour over the top of the cooled cake. Chill (1/2 hour).
Whip whipping cream, 1 teaspoon vanilla, and 1 cup of the sugar together until thick. Spread over the top of cake. Garnish with fresh strawberries or raspberries. Be sure and keep cake refrigerated, BUEN PROVECH0!