Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan.
Stir together flour and baking powder, set aside.
In a stand mixer or hand-mixer, cream together butter and sugar until fluffy. Add in eggs, one at a time, beating after each addition, and stir in vanilla extract.
Two tablespoons at a time, beat in the flour mixture to the butter mixture until well blended.
Pour the cake into the prepared pan, and bake at 350 degrees for 30 minutes. Remove cake from oven and cool.
Once cake is cooled poke several holes into the cake. I use the end of a spatula, you can also use a fork. I prefer bigger holes.
Then in a mixing bowl or large measuring cup, stir together milk, condensed milk, and evaporated milk. Pour over the top of the cooled cake and set in the refrigerator for 1-2 hours.
While cake is setting in the fridge, dice the strawberries.
Mix 3 cups of the diced strawberries into each Cool Whip container. DO NOT combine the containers, keep them separate. Set the remaining 2 cups of strawberries aside.
Once the cake has set, cut into small bite sized pieces. Place half of the cake pieces into the bottom of your serving dish, top with one container or Cool Whip with the 3 cups of diced strawberries in it. Then top with the rest of the cake pieces, and top with the last container of Cool Whip with strawberries. Spread to cover the cake pieces, then top with the additional 2 cups of diced strawberries. Serve immediately, or let it sit in the refrigerator until ready to eat.