Preheat your oven to 350°F. Cream together the butter and granulated sugar until it's light and fluffy — this takes about 3 minutes with an electric mixer. Add the eggs one at a time, mixing between each addition so everything combines smoothly.

In another bowl, whisk together the flour, baking powder, and salt. Alternate adding the dry mixture and the milk to your butter mixture, starting and ending with the dry ingredients. Mix just until everything comes together — don't overmix or your cake gets tough.

Pour the batter into a greased 9x13 inch pan and bake for 25-30 minutes until a toothpick comes out mostly clean. The top should be golden and springy when you touch it lightly. Let it cool completely before moving to the next step.

While the cake cools, whisk together the sweetened condensed milk, evaporated milk, and regular milk in a measuring cup. Once the cake's cool, poke it all over with a fork — and I mean everywhere, like 50+ tiny holes. This is what lets all that milk soak in and create that dreamy texture.

Pour the three-milk mixture slowly over the entire cake, letting it absorb as you go. I do this in two passes because pouring it all at once sometimes pools up. Let it sit for at least 30 minutes before adding the topping.

Whip the heavy cream with the powdered sugar and vanilla powder until you get stiff peaks. Spread it evenly over the cooled cake or dollop it on individual slices — I personally like the dollop method because it looks prettier.

Toss the sliced strawberries with 2 tablespoons of sugar and the lemon juice about 10 minutes before serving. Top each slice with the berry mixture right before people eat it so the whipped cream doesn't get soggy. Trust me on this timing.