Strawberry Milk

1. Blend the Strawberry Milk: Add diced strawberries and sugar to a blender or food processor. Pulse 2–3 times, then let the mixture sit for 10 minutes to draw out the juices. Add evaporated milk, whole milk, and heavy cream. Process for 1–2 minutes until smooth (may need to be done in batches). Cover and refrigerate for at least 30 minutes.

Cake

1. Prepare the Oven and Pan: Preheat oven to 350 °F and grease a 9×13 inch baking dish.
2. Make the Batter: In a large bowl, beat butter and sugar until smooth. Add eggs and vanilla and beat until light and fluffy. In a small bowl, sift together flour, baking powder, and salt. Slowly fold dry ingredients into the wet mixture until just combined.
3. Bake the Cake: Transfer batter to the prepared baking dish and bake for 25–30 minutes, or until an inserted toothpick comes out clean.
4. Poke and Soak: Pierce the top of the cake all over with a fork and allow it to cool to room temperature. Strain the strawberry milk through a fine mesh strainer, then pour evenly over the cake. Cover tightly with plastic wrap and refrigerate for at least 4 hours or overnight.

Strawberry Whipped Topping

1. Whip the Topping: In a large bowl, beat heavy cream until peaks form. Add strawberry puree, powdered sugar, vanilla, and salt. Continue beating until smooth and airy.
2. Assemble and Serve: Once the milk has fully absorbed, spoon the strawberry whipped topping onto the cake and spread into an even layer. Decorate with fresh strawberries as desired. Serve chilled.