1. Preheat your oven and prepare a baking dish by greasing and lining it with parchment paper.
2. Separate the eggs for the sponge cake, whipping the egg whites until stiff peaks form.
3. Gently fold in the egg yolks, sugar, and other ingredients to create a light and airy batter.
4. Pour the batter into the prepared baking dish and bake the sponge cake until golden and fully set.
5. Allow the sponge cake to cool completely before proceeding.
6. Blend fresh strawberries to make strawberry milk, combining the puree with sweetened condensed milk, evaporated milk, and heavy cream.
7. Use a fork or skewer to poke holes all over the cooled sponge cake to help it absorb the milk mixture.
8. Slowly pour the strawberry milk mixture over the cake, making sure to cover the entire surface.
9. Refrigerate the cake for at least 2-3 hours, but ideally overnight, to let the milk soak in.
10. Using an electric mixer, whip heavy cream with powdered sugar (and vanilla extract, if desired) until stiff peaks form.
11. Spread the whipped cream evenly over the soaked cake, creating a smooth layer.
12. Garnish the cake with freshly sliced strawberries or optional freeze-dried strawberries for added flavor and decoration.
13. Chill the finished cake for at least 2 more hours before slicing and serving.
14. Serve each piece with extra whipped cream and strawberries if desired.
15. Store the cake in the refrigerator, covering it tightly with plastic wrap or in an airtight container, and enjoy it within four days.