Heat the oven to 195C (175C fan)/380F/gas 5½. In the bowl of a stand mixer or using a large bowl with an electric whisk, beat the eggs, salt and sugar until pale, thick and fluffy – about 15 minutes at a medium speed

In a separate bowl, stir together the flour and baking powder, then melt the butter

In three stages, sift the flour mixture over the egg mixture and gently fold in until there are no lumps

Drizzle the melted butter into the bowl in three stages, mixing after each addition

Pour the batter into a 18cm x 28cm x 5cm tin (no need to grease or line) and spread it out evenly

Bake for 25-30 minutes, or until a toothpick inserted into the centre comes out clean

Remove the cake from the oven and let it cool completely

Once the cake is cool, whisk the evaporated, condensed, and whole milks in a saucepan until well combined

Heat until steaming, then remove from the heat

Poke holes all over the surface of the cake using a skewer or fork

Then, while the milk is still warm, slowly pour it over the cake, allowing it to soak into the holes

Cover the cake and refrigerate for at least four hours, or ideally overnight, so that it can fully absorb the milk

To make the topping, whip the double cream and condensed milk in a mixing bowl until soft peaks form

Once the cake is chilled, spread the whipped cream evenly over the top

Arrange the strawberries on top, then serve the cake chilled