For the cake,

Preheat the oven to 350 degrees.

In a medium bowl, add 3/4 of the sugar into the egg yolks. With a hand mixer, whip until the mixture has become pale, doubled in size and starts to ribbon, about 10 minutes.

Slowly drizzle in the milk and vanilla and mix gently on low. Add the flour, baking powder, and salt. Gently mix together with a spatula.

In a separate medium bowl, whip the egg whites until very frothy. Continue to whisk while slowly drizzling in the remaining 1/4 cup sugar. Whisk on high until stiff peeks appear.

Fold the egg whites into the batter in 3 additions. Pour into a metal 9×13 baking dish. Smooth out into an even layer. Bake in the oven for 25-30 minutes. the cake will be a light golden brown color.

Let cool on the counter while making the next layer.

In a medium bowl, mix the sweetened condensed milk, evaporated milk, and cream together. Set aside.

In a medium saucepan, add the cold water, sugar, and cornstarch. Whisk until smooth an there are no more chunks. Place over medium heat and continue to mix until the mixture starts to simmer and bubble. Continue to cook for another 60 seconds while whisking vigorously. Remove from the heat and add in the strawberry jello mix and mix together. Place in the fridge to chill.

Once the cake has cooled, dot with a fork all over. Slowly pour the tres leches mixture all over the cake. Once the cake has absorbed the milk, evenly layer on the sliced strawberries. Pour the warm strawberry sauce over the cake and smooth out evenly.

Place in the fridge to cool for at least 1 hour and up to 2 days.

Enjoy with whipped cream!