Preheat the oven to 300°F and grease your baking pan.

Separate the eggs. Beat the egg whites until stiff peaks form, then add half of the sugar and continue beating until the sugar dissolves and the mixture is glossy. Set aside.

In another bowl, beat the egg yolks with the remaining sugar until the mixture lightens in color and the sugar dissolves. Gradually alternate adding the milk and the flour (sifted together with the baking powder), mixing until fully combined. Gently fold in the beaten egg whites.

Bake for about 25 minutes, or until a toothpick inserted in the center comes out clean.

Once baked, let the cake cool and remove it from the pan.

For the syrup, mix the sweetened condensed milk, evaporated milk, and whole milk. Pour the mixture evenly over the cake. (If you prefer it less sweet, add more whole milk.)

Once the cake has absorbed the milk mixture, refrigerate for a few hours or preferably overnight.

After chilling, place the cake on a serving platter and decorate with strawberries as desired.