1. Preheat the oven to 350°F. Grease a 9×13 inch baking pan.

2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

3. In a large bowl, beat the egg whites with an electric mixer until they form stiff peaks. Gradually add 1/2 cup of the sugar and continue beating until the meringue is glossy and firm.

4. In a separate large bowl, beat the egg yolks and remaining 1/4 cup of sugar until thick and pale yellow. Stir in the vanilla.

5. Fold the egg yolk mixture into the meringue. Gently fold in the flour mixture until just combined.

6. Pour the batter into the prepared baking pan and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.

7. In a medium bowl, whisk together the condensed milk, evaporated milk, and whole milk.

8. As soon as the cake comes out of the oven, use a fork to poke holes all over the top of the cake. Slowly pour the milk mixture over the top, making sure to distribute it evenly.

9. Allow the cake to cool completely, then refrigerate for at least 2 hours or up to 24 hours.

10. In a medium bowl, toss the sliced strawberries with the 2 tablespoons of sugar. Let sit for 10-15 minutes, until the strawberries release their juices.

11. Spread the sugared strawberries over the top of the chilled cake. Serve and enjoy!