Strawberry Tres Leches Cake

Preheat oven to 350 degrees. Lightly butter a 9 x 13 pan.
In a med. bowl, whisk flour, baking powder and salt.
In a large bowl, using an electric mixes, beat eggs and 3/4 C. sugar on high speed until thick and pale, about 4 min. Add vanilla and beat to combine. With mixer on low, gradually and flour mixture and beat to combine. With a rubber spatula, fold in melted butter, taking care to deflate mixture as much as possible.
Pour batter into prepared baking pan, and bake till top is golden and a toothpick inserted in center comes out clean, 20-30 min., rotating pan halfway through baking.
In a med. bowl, whisk together sweetened condensed milk, evaporated milk and half-and-half. Poke warm cake all over with a wooden skewer or toothpick, then pour milk mixture over top. Let cake sit at room temperature for 15 min., then cover with plastic wrap, and refrigerate 4 hours or overnight.
To serve: Hull and slice strawberries. Sweeten with a teaspoon or more sugar if needed, and allow berries to macerate in a little sugar for a few minutes. In a med. bowl, use an electric mixer to beat cream, 1/4 C. sugar and vanilla to stiff peaks. Distribute berries and there juices evenly over cake, then spread whipped cream over the top. (You can do this several hours ahead.)
Alternately , "frost" cake with whipped cream and serve berries on the side.