Preheat oven to 350°F (175°C). Grease a 9×13-inch pan and line with parchment paper.
Whisk together flour and baking powder in a medium bowl.
In a stand mixer, cream butter and sugar until light and fluffy (3-4 minutes).
Add eggs one at a time, blending fully after each.
Alternate adding flour mixture and half the whole milk.
In a separate bowl, combine evaporated milk, condensed milk, and remaining whole milk.
Pour batter into prepared pan and bake for 35 minutes or until a toothpick comes out clean.
Let cake cool completely.
Drizzle soaked milk mixture evenly over the cake, then refrigerate for 1-2 hours to absorb.
Top with sliced strawberries before serving.