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Preheat your oven to 350°F (175°C) and grease a 9×13-inch pan.
Mix the flour, baking powder, and salt together in a bowl.
In another bowl, beat eggs and granulated sugar until light and fluffy (about 5–6 minutes).
Mix in milk and vanilla extract.
Gradually fold dry ingredients into the wet mixture.
Pour into prepared pan and bake for 28–30 minutes.
Let the cake cool slightly, then poke holes throughout with a fork.
In a bowl, whisk together the evaporated milk, condensed milk, and ½ cup of heavy cream.
Slowly pour the milk mixture over the cake, ensuring it soaks in.
Refrigerate for a minimum of 2 hours, preferably overnight for best results.
Whip 1 ½ cups of heavy cream with powdered sugar until it forms stiff peaks.
Spread the whipped cream evenly over the chilled cake, then layer with sliced strawberries on top.