Preheat the oven to 350°F (175°C) and prepare a greased 9 x 13 baking dish.

In a stand mixer, whip the eggs, sugar, and vanilla on high for 8-10 minutes until fluffy.

Sift together the cake flour, baking powder, and salt; fold into the egg mixture. Add whole milk and mix until smooth.

Pour the batter into the baking dish and bake for 22-25 minutes until golden.

Cool the cake completely, then poke holes all over the surface with a fork.

In a bowl, whisk together the sweetened condensed milk, evaporated milk, and heavy cream.

Gradually pour the milk mixture over the poked cake; cover and refrigerate for at least 4 hours, preferably overnight.

Whip heavy cream with powdered sugar until soft peaks form and spread over the cake.

Top with sliced fresh strawberries and drizzle with dulce de leche if desired.