This dreamy tres leches cake starts with a light, airy sponge built from whipped egg whites folded into a pale, sugar-thickened yolk base, giving it that signature delicate crumb built to soak up liquid beautifully. Once baked and cooled slightly, the whole surface gets poked through and drenched in a rich three-milk mixture that seeps into every hole, leaving the cake impossibly moist and creamy from edge to edge. A chill in the fridge lets all that milky richness settle in fully before it's finished with a cloud of freshly whipped, vanilla-scented cream on top. A dusting of cinnamon and a few slices of fresh strawberry add color and brightness to each square. It's an egg-forward, milk-soaked dessert with zero meat or fish anywhere in the mix, making it a naturally solid choice for a vegetarian table. Serve it chilled, straight from the pan, for that classic soft, spoonable bite every square should have.
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Preheat the oven to 350°F (175°C). Grease a 9x13-inch baking dish and set aside.
In a medium bowl, whisk together the gluten free flour blend, baking powder, and salt until combined.
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