Separate the egg whites and yolks. Set egg whites aside.

Put 16 ounces of the strawberries in a blender, and blend until smooth. Use a strainer to strain out the seeds, and reserve the juice. You should have about 1 cup of strawberry puree.

Cream together egg yolks and 3/4 cup sugar until pale yellow in color. Stir in 3/4 cup strawberry puree, flour, vanilla extract, and baking powder.

In a separate bowl, beat egg whites until soft peaks form. Add 1/4 cup sugar, and continue beating until egg whites have stiffened slightly.

Add 1/3 of the egg whites to the cake batter and gently fold them in. Add in remaining egg whites, and fold them into the batter.

Pour the batter into the prepared cake dish. Bake for 45-55 minutes, or until a toothpick inserted into the middle of the cake comes out clean.

Let cool, and if using a springform pan, remove from pan and let cool on a cooling rack.

Once cool, use a fork or skewer to poke holes into the cake. Mix together sweetened condensed milk, 1/4 cup whipping cream, and evaporated milk. Pour milk mixture evenly over the cake. Let cake absorb the mixture.

To make the whipped topping, combine heavy cream and 2 tablespoons granulated white sugar in a large bowl and use a mixer with the whisk attachment to whisk until cream reaches stiff peaks. Add remaining 1/4 cup strawberry puree and whisk until combined.

Spread whipped topping evenly over cake. Slice remaining strawberries and use them to top the cake.