Preheat oven to 350°F. 

Combine flour, baking powder, and salt in a medium bowl. 

Separate eggs into two bowls.

To the bowl with the egg yolks, add 3/4 c. of sugar and mix on high until yolks are pale yellow. Add 1/3 c. of milk and the vanilla for the cake and stir until combined. Don't over mix. 

Use clean beaters to beat the egg whites on high speed. This can be done by hand, but it's exhausting and much easier if you have a hand or standing mixer. As the egg whites start to become stiff peaks, mix in the remaining 1/4 c. of sugar for the cake. 

Fold the stiff egg whites into the flour mixture gently until combined. 

Pour the batter into an ungreased 9x13 baking pan and smooth it evenly. 

Place in the oven and bake for 25-35 minutes or until a toothpick inserted into the middle of the cake comes out clean. Remove from the oven and allow to cool completely. 

In a small bowl, combine the evaporated milk, condensed milk, and whole milk for the cream. 

Once the cake is completely cooled, use a fork to poke holes all over the top of the cake. 

Slowly pour the milk mixture over the top of the cake, being sure to coat the whole cake including the edges. Refrigerate the cake for 1 hour minimum, preferably overnight. 

In a large bowl, whip the heavy cream, powdered sugar, and vanilla into stiff peaks. Smooth over the top of the cake and sprinkle with cinnamon. 

Serve with sliced strawberries, optional.