Preheat your oven to 350 degrees F (175 degrees C). Lightly spray a 13- x 9-inch baking dish with baking spray and set aside.
In a medium bowl, whisk together the flour, baking powder, and salt.
In the bowl of a stand mixer fitted with a paddle attachment, beat the eggs, sugar, and vanilla on medium speed until light, fluffy, and almost doubled in volume, about 10 minutes.
On low speed, beat in half of the flour mixture until just incorporated. Gradually stream in the whole milk until combined, followed by the remaining flour mixture. Mix until just combined.
Transfer the batter to the prepared baking dish and spread it evenly.
Bake in the preheated oven until golden brown and a wooden skewer inserted in the center of the cake comes out clean, about 25 to 30 minutes. Remove from the oven and let cool on a wire rack in the pan for 20 minutes.
Toss the hulled and quartered strawberries with ¼ cup sugar in a small bowl until fully coated. Let rest at room temperature for 10 minutes, stirring occasionally.
Transfer the strawberries to a blender and process until smooth, about 30 seconds. Strain the puree through a fine mesh sieve into a large bowl, discarding any pulp or seeds.
In a large bowl, whisk together 1 cup of the strained strawberry puree (reserving any remaining for later use), evaporated milk, condensed milk, and heavy cream until fully combined.
Using a wooden skewer or the tines of a fork, poke holes all over the top of the cooled cake. Pour the strawberry milk mixture evenly over the cake, ensuring it soaks in completely.
Cover the cake with plastic wrap and refrigerate for at least 4 hours or up to 12 hours.
Before serving, top the cake with whipped topping and garnish with sliced strawberries. Serve cold and enjoy!