1. Prepare the Crust:

1. Preheat the oven to 350°F (175°C) and grease a 9×13 inch baking dish.
2. Separate the eggs, placing egg whites in one bowl and yolks in another.
3. Beat egg yolks with 3/4 cup sugar on high speed until the yolks are pale yellow. Stir in whole milk and vanilla extract.
4. Whisk the flour, baking powder, and salt, then gently fold into the yolk mixture.
5. Beat egg whites on high speed until soft peaks form. Gradually add the remaining sugar and continue beating until stiff peaks form.
6. Gently fold the egg whites into the batter and pour into the prepared baking dish.
7. Bake for 25-30 minutes or until a toothpick comes out clean.
8. Let the cake cool then poke holes all throughout the cake using a fork.
9. In a mixing bowl, combine evaporated milk, sweetened condensed milk, and 1/4 cup heavy cream. Pour over the cooled cake.
10. Refrigerate the cake for at least 2 hours or overnight.
11. Combine sliced strawberries with sugar and let them sit for 15 minutes.
12. Before serving, beat 1 cup heavy whipping cream with 2 tablespoons powdered sugar until stiff peaks form. Spread over the cake.
13. Top with sweetened strawberries and serve.