6 large eggs, separated
2 c. sugar
2 c. flour
2 tsp. baking powder
½ c. whole milk
1 tsp. vanilla extract

Cream topping:
(2) 14 oz cans evaporated milk
(2) 14 oz. can sweetened condensed milk
2 cups heavy cream

Preheat the oven to 350 degrees. Lightly grease and flour a 13x9x2 baking dish and set aside. In the bowl of a mixer, beat the egg whites on low speed until soft peaks form. Add the sugar gradually with the mixer running and peak to stiff peaks. Add the egg yolks 1 at a time, beating well after the addition of each. Sift together the flour and baking powder and add to the egg mixture, alternating with the milk. (Do this quickly so the batter does not lose volume.) Add the vanilla. Bake until golden, 45 minutes. In a blender put the ingredients of the cream topping. Blend on high speed. Remove cake from the oven and while still warm, pour all of the cream mixture over it. Let sit and cool at room temperature. Cover and refrigerate until well chilled, at least 4 hours or overnight. Serve with fresh strawberries.