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1. Preheat the oven to 325 F/ 162u00b0C.
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2. Break Eggs into a bowl and whisk till the Eggs are light and fluffy.
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3. Meanwhile also sift Flour, baking Powder and Salt and keep aside.
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4. Mix the vanilla to the Cold Water and keep aside.
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5. Once the Eggs are done, add a little bit of Sugar at a time and keep whisking.
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6. Then add in the Flour mixture and Vanilla & Water mixture to the Eggs and keep beating.
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7. Keep adding a little at a time till both the mixtures finish.
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8. Keep whisking till the batter is smooth and has no lumps.
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9. Grease and prep a 13X9 inch baking dish.
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10. Pour the batter into the baking dish and bake for 45 min in the middle of the oven.
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11. For the Milks: mix 1 can of Condensed Milk, 1 can of Evaporated Milk and 1 pint of Heavy Cream.
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12. Insert a toothpick in the middle, if it comes out clean it is done.
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13. Once baked, while it is still cooling, poke holes in the cake every 1/8th of an inch apart.
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14. While still hot, pour the Milks over the cake allowing it to seep in through the holes and letting the cake absorb the Milks.
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15. Cover the cake and refrigerate the cake overnight.
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16. Next day repeat the process: mix another batch of milks and pour more over the cake.
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17. Allow the Cake to absorb as much as possible and cover and chill till ready to serve.
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18. At the time of serving pour a spoon or two of the Milks, top with some Cool Whip and a Strawberry.
