Tres Leches is the silkiest milkiest cake you will ever eat. A tender light sponge cake soaked in three kinds of milks topped with lightly sweetened whipped cream and berries.
Heat the oven to 350°F. Butter a 9x13 baking dish. Melt the butter and set aside.
Whisk the flours, salt, and baking powder together in a medium bowl. Set aside.
Beat the eggs, sugar, and vanilla in a larger bowl until everything lightens in color and is nice and smooth. Now on lower speed beat or fold in with a spatula, the flour in 2 additions until the batter is just smooth. Fold in the butter and mix until it is just fully incorporated.
Pour the batter into the pan and bake 25-30 minutes, rotating cake once halfway through, until it is golden and a toothpick comes out clean.
While the cake bakes, mix the three kinds of milk (tres leches) together.
Use a fork or a skewer to poke little holes all over the warm cake. Now pour the milk over it—slowly. It is going to look like a LOT of milk. Don't panic. Remember 95% of that milk is going to absorb into the cake. Allow the cake to cool completely. Cover and refrigerate for up to 2-3 days. It will keep longer if the whipped cream isn't spread over the top.
When ready to serve, whip the cream, 1/4 cup of sugar, and 1 teaspoon vanilla together until stiff peaks form.
Wash and slice strawberries. Serve each slice of cake with whipped cream and sliced strawberries.