Cake:

1. Pre-heat oven to 350ºF (180ºC).
2. In a medium bowl mix the flour, baking powder and salt. Set aside.
3. Whisk the egg whites until frothy. Slowly add the sugar while still whisking at high speed until it thickens, approximately 3-4 minutes.
4. Add the egg yolks one at a time while mixer is still running and mix at high speed for another 3-5 minutes.
5. Add half of the flour mixture and keep mixing until it is blended. Then, add the milk and the vanilla extract. Finally, add the remaining amount of flour. Mix until everything is well blended.
6. Grease and flour a 9 x 2 inch (23 x 5 cm) round baking pan and pour in the batter. Tap a few times so the air bubbles rise to the top and bake for about 30-35 minutes or until a knife inserted in the center comes out clean. Let the baked cake cool on a cooling rack.

Whipping Cream:

1. Mix ½ cup (118 ml) of the heavy whipping cream with the arequipe or dulce de leche.
2. Place the remainder whipping cream in a mixing bowl that has been in the freezer for at least 15 minutes. Mix at high speed until it foams. Add the ½ cup of dulce de leche whipping cream and keep mixing until it thickens, approx. 1-2 minutes. Then add the powdered sugar and the vanilla extract, keep mixing at high speed until soft peaks form (about 3-5 minutes). Refrigerate until ready to use.

Tres Leches:

1. In a medium bowl mix the heavy cream, evaporated milk and sweetened condensed milk. Set aside.
2. Once the cake has cooled, cut it in half with a cake leveler or a knife so you end up with two pieces. Poke one of the cake pieces with a fork and then slowly pour half of the tres leches mixture. Let the cake absorb it thoroughly.
3. Once the milk has been absorbed, cover the cake with some of the whipped cream and then place the strawberry slices on top. Cover the strawberries with another layer of whipped cream.
4. Place the second cake half on top of the strawberries, poke it with a fork and slowly pour the rest of the tres leches mix. Let the cake absorb it completely.
5. Finish frosting the cake with the remainder whipped cream and the rest of the strawberries. Refrigerate for at least an hour before serving.