Heat the oven to 350 degrees and grease a 9-inch-by-13-inch baking pan with cooking spray. In a small bowl, whisk together the flour, baking powder and salt. Set aside.
Beat egg yolks on high speed with sugar and vanilla extract until the mixture is pale yellow, thick and ribbons of egg yolk stream down when you lift the beater.
In another mixing bowl, beat egg whites on high speed with sugar and cream of tartar until soft peaks form.
Stir in milk into the egg yolk mixture. Add half of the dry ingredients and stir until combined. Repeat with the second half of dry ingredients. Gently fold in the egg whites. Pour into pan and bake.
While the cake bakes, add the strawberries and sugar to a medium saucepan. Cook until strawberries break down. Move to a blender and process until smooth.
Poke holes in the cake. Whisk together the sweetened condensed milk and evaporated milk and pour all over the cake.
Repeat with the strawberry filling. Cover with plastic wrap and refrigerate for at least four hours or up to two days to give the cake time to absorb the fillings.
Before serving, add the heavy cream, sugar and vanilla to a mixing bowl. Beat on high speed until stiff peaks form. Spread whipped cream all over cake. Add berries on top and serve.