Preheat the oven to 195C/175C fan.

In the bowl of a stand mixer or using a large bowl with an electric whisk, beat the eggs, salt, and sugar until pale, thick, and fluffy – about 15 minutes at a medium speed.

In a separate bowl, stir together the flour and baking powder, then melt the butter.

In three stages, sift the flour mixture over the egg mixture and gently fold in until there are no lumps.

Drizzle the melted butter into the bowl in three stages, mixing after each addition.

Pour the batter into an 18cm x 28cm x 5cm tin. Bake for 25 mins or until a skewer inserted comes out clean.

Once the cake is cool, whisk the evaporated, condensed, and whole milks in a saucepan until well combined. Heat until steaming, then remove from the heat.

Poke holes all over the surface of the cake using a skewer or fork. Then, while the milk is still warm, slowly pour it over the cake, allowing it to soak into the holes.

Cover the cake and refrigerate for at least four hours, or ideally overnight, so that it can fully absorb the milk.

To make the topping, whip the double cream and condensed milk in a mixing bowl until soft peaks form.

Once the cake is chilled, spread the whipped cream evenly over the top. Arrange the strawberries on top, then serve the cake chilled.