Preheat the oven to 350F and grease and flour the bundt cake pan. You can also use baking spray.
In a medium bowl, combine the flour, baking powder and salt. Whisk to combine and set aside.
In the bowl of a stand mixer, combine the butter and sugar. Beat until light and fluffy, about 5-8 minutes, scraping the bowl occasionally.
Add the vanilla extract. Add the eggs one at a time, scraping the bowl after each addition.
With the mixer on low speed, add the dry ingredients into the mixture in the three additions, alternating with the milk in two additions, beginning and ending with the flour. Mix until just combined.
Scape the batter into the prepared baking pan. Bake for 40-55 minutes or until a toothpick comes out with few crumbs.
Cool the cake in the pan for 15 minutes. Meanwhile, prepare the soaking mixture.
In a measuring cup, whisk together the sweetened condensed milk and evaporated milk. If the mixture is too thick, add more evaporated milk.
While the cake is still in the pan, pierce the cake all over with a thick skewer.
Pour 1/3-1/2 cup of the milk mixture over the cake, a little bit at a time, allowing the cake to absorb the liquid before adding more. Let the cake stand for 15 minutes.
Invert onto a cake plate (preferable with edges) and poke holes around the top of the cake. Drizzle with the remaining glaze. Cover and place in the fridge for a couple of hours or up to overnight.
Before serving, make the whipped cream. Place the bowl of a stand mixer and the whip attachment into the freezer for 10 minutes.
Pour the cream into the chilled bowl, and beat the cream, confectioner's sugar and vanilla on medium-high speed until medium peaks form, 3-5 minutes.
Add the confectioner's sugar and beat until stiff peaks form, 30 seconds.
Spoon the whipped cream onto the top of the cake. Place sliced fresh strawberries on top of the cake.
Slice and serve. Drizzle any glaze sitting on the plate over the cake slices.