For the Cake: Preheat your oven to 350 degrees F. Coat a 13 x 9-inch pan liberally with nonstick cooking spray.
In a large bowl, combine flour, baking powder and salt.
Separate eggs into two bowls. Pour egg yolks into a large bowl and add 3/4 cup sugar. Beat with an electric mixer on high speed until yolks are pale yellow. Stir in milk and vanilla. Gently fold egg yolk mixture into flour mixture until combined.
In a large bowl, beat egg whites on high speed until soft peaks form. With mixer running, add remaining 1/4 cup sugar and beat until egg whites are stiff but glossy. Gently fold egg white mixture into batter, just until combined and no white streaks remain. Pour batter into prepared pan and spread evenly.
Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Allow cake to cool in pan, or carefully invert whole cake onto a large serving plate.
For the Milk Mixture: Whisk all ingredients in a medium bowl. Discard 1/2 cup of milk mixture (Using the full amount would result in a too-soggy cake). Once cake is cool, pierce the surface with a fork several times. Drizzle milk mixture over top and edges of cake. Allow cake to absorb mixture for 30 minutes in the refrigerator.
For the Topping: Whip heavy cream with sugar until thick and spreadable. Spread over the top and sides of the cake. Cut into squares and top with sliced strawberries. Serve.
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