Directions

1. Preheat the oven to 330°F. Grease two 8-inch round cake pans.
2. Using a stand mixer fitted with the whisk attachment or a hand mixer, blend the eggs, milk, canola oil, baking powder, and salt in a large bowl for 3 minutes. Gradually add the sugar followed by the flour and continue beating until well blended, about 2 minutes longer.
3. Pour the batter into the prepared cake pans and let settle for a few moments. If bubbles form on the surface, gently tap the cake pans on the counter to pop the bubbles, resulting in a more uniform cake.
4. Bake the cakes until a toothpick inserted in the center comes out clean, about 1 hour. Set the pans on a wire rack to cool, then remove the cakes from the pans. Use a long knife to trim the rounded top off both cakes, giving them an even, flat top. Use a fork or toothpick to poke holes in the top of both cakes, so that the milk mixture can penetrate the cake.
5. Stir together the evaporated milk, whole milk, and sweetened condensed milk in a medium bowl. Set the cake rounds on a rimmed baking sheet and slowly pour the milk mixture over. Refrigerate the cakes for 1 hour to allow them to soak up the milk.
6. When ready to assemble the cake, whip the cream, powdered sugar, and vanilla until stiff peaks form. Set one of the cake rounds on a cake plate or serving plate, spread it with a layer of the whipped cream and arrange the sliced strawberries over the cream. Top with the second cake layer and use the remaining whipped cream to frost the top and sides of the cake. Arrange the remaining fruit on top, and serve.