Preheat the oven to 350ºF. Prepare three 8"x3" round cake pans by fully greasing with butter or baking spray and lining the bottom of the pans with parchment paper.

In a large bowl, add the all-purpose flour, baking powder, and kosher salt. Whisk together and set aside.

In a medium size bowl, whisk together the egg yolks and 1 cup of sugar until pale and fluffy. Set aside.

In another large bowl, whisk together the egg whites and 1/4 cup of sugar on high speed until stiff peaks begin to form. Set aside.

Add the egg yolk mixture into the flour mixture and mix until just combined.

Gently fold in half of the egg whites into the batter until mostly combined before adding the second half of the egg whites. Gently fold the remaining egg whites into the batter until no white streaks remain.

Pour the cake batter evenly into the three prepared cake pans.

Bake for 25-30 minutes or until a toothpick inserted comes out clean.

While the cakes are cooling, make the tres leches syrup. In a medium bowl, mix together the condensed milk, evaporated milk, heavy cream, and brandy.

After the cakes have cooled for 10-15 minutes (they will shrink as they cool), poke holes all over each cake. Pour 1 cup of syrup mixture over each cake.

Cover the cakes and let chill in the refrigerator for at least 4 hours, ideally overnight.

In a stand mixer, using the whisk attachment, whisk together heavy cream, powdered sugar, and cornstarch on high speed until stiff peaks being to form. This will take about 2-3 minutes.

While the whipped cream is coming together, thinly slice the strawberries. The other berries will be added whole.

Remove the cakes from the refrigerator and uncover.

Remove the first cake from the cake pan, it will be delicate from soaking overnight, and place it onto your cake stand or serving dish of choice.

Add a third of the whipped cream on top of the cake before adding a half of the summer fruit mix.

Repeat steps 2 & three for the next layer.

For the last layer, add the third sponge on top. Using your piping tip of choice, pipe the remaining whipped cream on top. I like to use an Open Star (4B) tip and pipe swirly dollops across the top. You can also just spread the whipped cream on top if you don't want to fuss too much.

Let the cake chill again for a few hours before serving. The fruit will soften a little, settle into the cream, and allows the layers to bind together.

Enjoy!