Tres Leches Strawberry Shortcake

https://www.bhg.com/recipe/tres-leches-strawberry-shortcake/

• 1 ½ cups all-purpose flour
• ¾ teaspoon baking powder
• ¼ teaspoon kosher salt
• ½ cup butter, softened
• ½ cup plus 1 tablespoon granulated sugar 
• 2 large eggs, room temperature
• ½ cup buttermilk
• ½ teaspoon almond extract
• 1 14 ounce can sweetened condensed milk
• ⅔ cup buttermilk
• 1 ½ cups heavy cream
• 2 pounds fresh strawberries, hulled and sliced
• 1 tablespoon fresh lemon juice
• 1 tablespoon powdered sugar

• Preheat oven to 350°F. Grease a 10-inch cake pan. Line with parchment paper. Grease parchment.
• In a medium bowl whisk together flour, baking powder, and salt.
• In the bowl of a mixer fitted with the paddle attachment combine butter and 1/2 cup sugar; beat on high until fluffy. Add eggs; beat until smooth. Scrape down sides of bowl. Add 1/2 cup buttermilk and the almond extract; beat until smooth. Add flour mixture; beat until just combined.
• Spoon into prepared baking pan; spread evenly. Bake about 30 minutes or until cake is golden and a toothpick comes out clean.
• In a medium bowl whisk together sweetened condensed milk, 2/3 cup buttermilk, and 1/2 cup cream. Using a skewer, poke cake all over. Pour milk mixture over warm cake. Chill, covered, at least 3 hours or overnight. Invert cake onto a wire rack. Remove parchment. Transfer to a serving plate and bring to room temperature at least 30 minutes before serving.
• Meanwhile, in a large bowl combine strawberries, lemon juice, and remaining 1 tablespoon granulated sugar. Let stand at room temperature at least 30 minutes.
• In a medium bowl beat remaining 1 cup cream and the powdered sugar with a mixer to stiff peaks. Spread over cake. Top with berries. Makes 10 servings.