Preheat the oven to 325°F (163°C) and grease a 13×9 inch baking pan with butter.

Whisk together the flour, baking powder, and salt in a bowl until combined.

Beat the eggs one at a time on medium speed, gradually adding sugar until fluffy and pale.

Mix in the melted butter and vanilla on low speed, then fold in the flour mixture until smooth.

Pour the batter into the prepared pan and bake for 30–35 minutes, until a toothpick comes out clean.

Cool the cake completely, then poke holes all over to allow the milk mixture to soak in.

Combine the sweetened condensed milk, evaporated milk, heavy whipping cream, and vanilla in a saucepan and warm gently.

Pour the milk mixture over the cooled cake and chill in the refrigerator for at least 4 hours, preferably overnight.

Beat cold heavy cream with sugar and vanilla until soft peaks form in a chilled bowl.

Spread the whipped cream over the cake and garnish with fresh fruit just before serving.