1. Separate four large eggs into two bowls. Add 3/4 cup sugar to yolks, and beat the yolks and sugar until creamy and light. The eggs will start to look pale and will become double in volume.

2. Add 2 tsp vanilla extract, 1/2 cup buttermilk, and 1/2 cup canola oil to the beaten yolk and sugar mixture. Blend everything well for about a minute.

3. Now take the bowl with egg whites and add 1/2 cup sugar to it. Beat the egg whites and sugar for about 2 minutes at high speed. Keep this bowl aside.

4. Now in a dry bowl, sift 1 1/2 cups all-purpose flour, 3/4 tsp baking powder, and 1/2 tsp baking soda.

5. Add yolk mixture to the sifted flour bowl and blend it well. Make sure that everything is mixed well with no lumps.

6. Now, fold in the egg whites gently to the prepared batter. This step should be done with a spatula and not with a blender. Do not over mix at this step as the air will be released, and the cake will become flat when it is in the oven.

7. Transfer to a greased 8-inch pan and bake at 350 F for 45 minutes.

8. Preparing three types of milk to soak the cake: In a bowl, combine 1/2 cup sweetened condensed milk, 1/2 cup evaporated milk, 1/2 cup half and half, and 1 tsp vanilla extract. Mix everything well with a spoon. Set this aside to soak the cake layers when the cake cools down.

9. When the cake baked, let it cool completely and cut it into two layers. Poke holes in the cake layers so that the cake layers can absorb the prepared soaking liquid well.

10. Transfer each poked cake layer to a separate plate. Divide the soaking liquid equally and spoon it onto each layer. Cover each cake layer with a cling wrap and refrigerate for about 6 hours. Cake layers should be refrigerated as this will make the cake moist with the liquids not running out of the cake. If the cake layers are not refrigerated, the cake will turn out to be soggy.

11. Prepare the frosting by whipping 3 cups of heavy whipping creme with 1/4 cup powdered sugar. Whip the creme in a low to medium speed until soft peaks form. This process should take about 15 minutes. Whipping the creme on high speed will make the creme less stiff, and can collapse while assembling the cake.

12. Transfer the whipped creme to a pastry bag. Assemble the cake by layering the soaked cake layers and creme. Filling the creme in a pastry bag helps to keep the cold temperature of the creme and maintain the stability of the creme until assembly is complete.

13. Frost the cake on the sides and smooth it out with a pastry knife by removing any excess creme.

14. Garnish with cocoa powder and fresh strawberries.