Prepare the Cake:
Preheat the oven to 350°F (175°C). Grease and flour a 9×13 inch baking dish.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large bowl, beat the egg yolks with 3/4 cup of sugar until the mixture is pale and fluffy. Stir in the milk and vanilla extract.
Gently fold in the flour mixture until just combined.
In another large bowl, beat the egg whites on high speed until soft peaks form. Gradually add the remaining 1/4 cup sugar, and beat until stiff peaks form.
Carefully fold the egg whites into the batter until just combined.
Pour the batter into the prepared baking dish and smooth the top.
Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool completely.
Make the Tres Leches Mixture:
In a medium bowl, whisk together the evaporated milk, sweetened condensed milk, whole milk, and strawberry puree.
Once the cake is cool, poke holes all over the top using a fork or skewer.
Slowly pour the tres leches mixture over the cake, ensuring it soaks in evenly. Cover and refrigerate for at least 2 hours, or overnight.
Make the Whipped Topping:
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