Preheat your oven to 350°F (170°C). Grease and flour a 9.5-inch (24 cm) round pan and set aside.

In a medium bowl, beat the eggs and sugar together for about 3 minutes until the mixture becomes light and foamy.

Add the vanilla extract and continue beating at medium speed until the mixture reaches the ribbon stage.

Sift the flour and baking powder three times.

Add one-third of the dry ingredients to the egg mixture and mix gently.

Add the fresh milk all at once and combine well.

Fold in the remaining flour mixture until fully incorporated. Be careful not to overmix.

Pour the batter into your prepared pan and bake for about 25 minutes, or until a toothpick inserted in the center comes out clean.

Remove the cake from the oven and let it rest for 5 minutes before removing it from the pan.

Poke holes all over the cake with a fork or toothpick.

In a blender, combine sweetened condensed milk, evaporated milk, and table cream and blend until smooth.

Divide the mixture in half—refrigerate one half for later.

Slowly pour the remaining half over the warm cake, allowing it to absorb before adding more.

Let the cake cool completely at room temperature, then refrigerate overnight.

Slice the cake horizontally to create layers (optional), add chopped strawberries, and spread a layer of Chantilly cream.

Cover the entire cake with whipped cream and decorate with more strawberries.