Preheat your oven to 350°F (180°C). Grease a 9x13-inch (22x23cm) rectangular baking pan* by brushing with butter/oil or spraying with cooking spray.

In a small bowl whisk together the flour, baking powder, and salt.

Separate the eggs and place into two different mixing bowls. Add the sugar to the egg yolks and beat with a hand mixer or a stand mixer for 2 minutes until pale yellow.

Stir together the milk and vanilla extract. Then add to the egg yolk mixture in 3 additions, alternating with the flour mixture. Mix well after each addition.

Whip the egg whites until soft peaks form. Then gently fold the whipped egg whites into the cake batter.

Fill the batter into the prepared pan and bake for 25-30 minutes until done. The top should be set and spring back when gently pressed. A skewer or toothpick inserted in the center will come out clean.

While the cake is baking combine the sweetened condensed milk, evaporated milk, cream, and optional rum in a large bowl or blender.

Pour the three milks mixture over the top of the hot cake as it comes out from the oven. Use a toothpick or skewer to poke holes into the cake to help the liquid soak in. Make sure to use all of the milk. It should all be absorbed.

Let the cake cool to room temperature. Then whip the cream until doubled and stiff peaks form. Spread the whipped cream over the top of the cake and then optionally decorate with sliced strawberries.

Slice the cake and serve. Store the cake refrigerated and covered for up to 5 days.