Preheat the oven to 350°F and lightly grease a 13×9-inch baking dish with baking spray.
In a bowl, whisk together the flour, baking powder, and salt; set aside.
Beat the eggs, sugar, and vanilla until light, fluffy, and nearly doubled in volume.
Mix in half of the dry ingredients on low speed, then slowly add the milk.
Add the remaining flour mixture and mix just until smooth. Pour the batter into the prepared dish.
Bake until golden and a toothpick inserted in the center comes out clean. Let the cake cool in the pan.
For the strawberry milk, toss strawberries with sugar and let them sit until juicy. Blend until smooth, then strain.
Measure one cup of strawberry puree and whisk it with evaporated milk, condensed milk, and heavy cream.
Poke holes all over the cooled cake and slowly pour the strawberry milk mixture evenly on top.
Cover and refrigerate for at least 4 hours so the cake absorbs all the liquid.
Top with whipped topping and fresh strawberry slices just before serving.
