Step 1: Prepare the Sponge Cake

1. Preheat the oven to 350°F (175°C). Grease and flour a 9×13-inch baking dish.
2. In a small bowl, whisk together the flour, baking powder, and salt. Set aside.
3. Separate the egg whites and yolks into two bowls.
4. Using a mixer, beat the egg yolks with ¾ cup sugar until the mixture turns pale and creamy. Add the milk and vanilla extract, then mix until well combined.
5. In a separate bowl, whip the egg whites on high speed. When soft peaks form, gradually add the remaining ¼ cup sugar and continue beating until stiff peaks form.
6. Gently fold the whipped egg whites into the yolk mixture using a rubber spatula.
7. Gradually add the dry ingredients, mixing gently to keep the batter light and airy.
8. Pour the batter into the prepared baking dish and bake for 25-30 minutes until a toothpick inserted in the center comes out clean.

Step 2: Make the Strawberry Three-Milk Mixture

9. In a blender or food processor, puree ½ pound of fresh strawberries until smooth.
10. In a large bowl, whisk together the strawberry puree, heavy cream, sweetened condensed milk, and evaporated milk until fully combined.

Step 3: Soak the Cake

11. Once the cake has cooled for 10 minutes, use a fork or skewer to poke holes all over the surface.
12. Slowly pour the strawberry milk mixture over the cake, ensuring it seeps into the holes evenly.
13. Cover and refrigerate for at least 2 hours (overnight is best) to allow the cake to fully absorb the milks.

Step 4: Prepare the Whipped Cream Topping

14. In a chilled mixing bowl, whip 2 cups heavy cream, powdered sugar, and vanilla extract on high speed until stiff peaks form.

Step 5: Assemble and Decorate

15. Spread the whipped cream evenly over the soaked cake.
16. Arrange the sliced strawberries on top as desired.
17. Serve chilled and enjoy!