Whisk flour, baking powder, and salt together first for even distribution.

Beat egg yolks with part of the sugar until pale and thick. Add milk and vanilla, then mix in dry ingredients gently.

In a separate bowl, beat egg whites until foamy, then gradually add remaining sugar and beat to stiff peaks.

Fold whites into the yolk mixture carefully in batches to keep as much air as possible.

Pour batter into greased pan and level the surface.

Bake at 350°F (175°C) for 28–32 minutes until golden and springy.

Let the cake cool until warm, not hot.

Whisk evaporated milk, condensed milk, and cream together until smooth.

Mix thoroughly for a rich but balanced soak.

Use a fork or skewer to poke holes all over the cake surface.

Pour the milk mixture slowly across the cake, allowing time for absorption.

Refrigerate for at least 4 hours, ideally overnight for best results.

Whip cream until soft peaks form if making fresh whipped cream.

Spread whipped cream over the chilled cake and top with sliced strawberries.

Slice with a sharp knife and lift gently using a spatula.

Serve chilled for the best texture.