1. Prepare the Sponge Cake

1. Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch baking dish.
2. In a medium bowl, sift together the flour and baking powder. Set aside.
3. In a large mixing bowl, beat eggs and sugar on high speed until pale and fluffy (about 5 minutes).
4. Stir in vanilla extract.
5. Gently fold in the flour mixture, alternating with melted butter and whole milk, until just combined.
6. Pour the batter into the prepared baking dish and bake for 30 minutes, or until a toothpick inserted in the center comes out clean.
7. Let the cake cool completely before adding the milk mixture.

2. Make the Tres Leches Mixture

1. In a bowl, whisk together evaporated milk, condensed milk, heavy cream, and vanilla extract until well combined.
2. Once the cake has cooled, use a fork or skewer to poke holes all over the surface.
3. Slowly pour the milk mixture over the cake in stages, allowing it to absorb before adding more.
4. Cover and refrigerate for at least 2 hours, preferably overnight.

3. Whip the Cream

1. In a chilled mixing bowl, beat heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form.
2. Spread the whipped cream evenly over the soaked cake.

4. Prepare the Berries

1. Wash and dry the berries.
2. Slice strawberries and mix with raspberries, blueberries, and blackberries.
3. If desired, toss with honey or sugar to enhance their natural sweetness.

5. Assemble and Serve

1. Arrange the mixed berries evenly over the whipped cream.
2. For extra garnish, add mint leaves, citrus zest, or a light dusting of cinnamon.
3. Chill for 30 minutes before serving for the best texture.