Tres Leches Cake with Strawberries

For the Cake: 1 ½ cups all-purpose flour 2 teaspoons baking powder ½ teaspoon salt 4 large eggs, at room temperature 1 cup sugar 2 teaspoons pure vanilla extract ½ cup whole milk, at room temperature 1 ½ cups heavy cream 1 - 12 ounce can evaporated milk 1 cinnamon stick 2 whole cloves 1 - 14 ounce can sweetened condensed milk ½ teaspoon ground cinnamon

For the Toppings: 1 pint strawberries, thinly sliced 1/4 cup sugar + 2 tablespoons 1 pint heavy whipping cream

Preheat the oven to 350°F. Lightly butter a 9-by-13-inch glass or ceramic baking dish. In a medium bowl, whisk the flour with the baking powder and salt. In the bowl of a stand mixer fitted with the paddle, beat the eggs with the sugar and 1 teaspoon of the vanilla at medium-high speed until very light and fluffy, about 10 minutes. Add half of the flour mixture and mix at low speed until just incorporated. Gradually add the whole milk, then mix in the remaining flour mixture. Pour the batter into the prepared baking dish and bake for 25 minutes, or until the center of the cake springs back to the touch. Let the cake cool for at least 30 minutes. Meanwhile, in a medium saucepan, whisk the cream with the evaporated milk, cinnamon stick and cloves and bring to a boil over moderately high heat. Reduce the heat and simmer for 3 minutes. Remove from the heat, cover and let steep for 10 minutes. (Alternatively, omit the cinnamon stick and cloves and whisk cream, evaporated milk, vanilla and condensed milk together without heating and skip Step 4.) In a heatproof bowl, combine the condensed milk with the remaining 1 teaspoon of vanilla and the ground cinnamon. Strain the steeped cream mixture into the condensed milk and stir to combine. Let cool for 20 minutes. Using a skewer or dowel, poke holes all over the cooled cake. Gradually pour the milk mixture over the entire cake. Cover with plastic wrap and refrigerate for at least 4 hours or overnight. In a bowl, gently toss the strawberries with 1-2 tablespoons sugar. Let stand for 20 minutes, stirring occasionally to dissolve the sugar. Whip the whipping cream with ¼ cup of the sugar until peaks form. Spread the whipped cream over the cake before serving. Cut the cake and serve with the strawberries and mint, if desired.