Place strawberries and 3/4 cup of the sugar in a medium-sized saucepan. Place the pan over medium heat and stir constantly until the berries begin to let off some of their moisture. Bring the berries to a boil, then reduce to a simmer and let cook for 15 minutes or until the berries are very soft. Set the berries aside to cool.

Once cool, strain the berries, retaining the liquid, and place them in a food processor. Blitz until very smooth. Refrigerate the strawberry syrup and puree until ready to use.

Preheat the oven to 325° F.

In a large mixing bowl, whisk the flour, the remaining sugar, the baking powder and salt together. Set aside.

Pour the sunflower oil in a separate bowl and beat in the eggs one at a time. Stir in the vanilla, lemon juice and the reserved strawberry puree.Add the oil mixture to the flour mixture and stir to combine.

Pour the batter into a greased 9x13-inch baking pan and place it in the oven. Bake the cake for 40-50 minutes or until fully set and golden brown. Remove the cake from the oven and let cool for 10 minutes before removing it from the pan. Transfer the cake to a cooling rack and let cool until just warm, about 30 minutes. Place the cake on a large baking sheet or platter and poke holes all over the surface using a toothpick. Set aside.

In a pitcher or jug combine the evaporated milk, the sweetened condensed milk and the half and half. Stir in the reserved strawberry syrup and pour the mixture over the warm cake. Cover the cake with plastic wrap and place it in the refrigerator. Let chill overnight.

An hour before serving pour the heavy cream into a large stand mixer fitted with a whisk attachment. Beat the cream on high until stiff peaks form. Using an offset spatula, spread the whipped cream on top of the cake. Top the cream with strawberry slices and sprinkles if desired.

Slice and serve immediately.