Place the chopped strawberries and sugar into a blender. Let them sit together (macerate) for 15 to 30 minutes, allowing the strawberries to soften and release their juices. Once softened, add the evaporated milk and whole milk to the blender and blend until smooth and fully pureed. Pour the mixture into a container and stir in the heavy cream. Transfer the strawberry milk to the refrigerator and let it chill for about 1 hour so the flavors can fully infuse. This can be done at the beginning of the recipe so it’s ready by the time the cake is baked and cooled. Once chilled, strain the strawberry milk through a fine mesh sieve into a bowl or measuring cup with a spout to remove any pulp or seeds.

Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking pan and set it aside. In a large mixing bowl, whisk together the flour, baking powder, and salt until well combined. In the bowl of a stand mixer fitted with the paddle attachment, beat the egg yolks and sugar on high speed until the mixture is pale yellow and has doubled in volume. Add the vanilla extract and milk, mixing on low speed just until incorporated. Gently fold the egg yolk mixture into the dry flour mixture using a spatula.

Clean and dry the mixing bowl thoroughly before adding the egg whites. Using the whisk attachment, beat the egg whites on high speed until stiff peaks form, about 3 to 4 minutes. Carefully fold the whipped egg whites into the flour and yolk mixture, being gentle to maintain as much volume as possible. Pour the finished batter into the prepared baking pan and smooth out the top. Bake for 18 to 20 minutes, or until the top is golden and a toothpick inserted into the center comes out clean. Let the cake cool completely in the pan before continuing with assembly.

Once the cake has cooled, use a skewer or fork to poke small holes all over the top surface of the cake—this will help it absorb the milk mixture evenly. Slowly pour the prepared strawberry milk over the entire surface of the cake. It may seem like a lot of liquid, but the sponge will soak it all up beautifully. Transfer the cake to the refrigerator and let it chill for at least 2 to 3 hours, or ideally overnight, for maximum flavor and moisture.

Right before serving, prepare the whipped cream topping. In a mixing bowl, whip the heavy cream and sifted powdered sugar using an electric mixer until soft, fluffy peaks form. Spread the whipped cream over the top of the chilled cake and garnish with fresh sliced strawberries. Cut into squares and serve cold.