In a medium bowl, whisk together the flour, baking powder, and salt. prep

Separate the eggs into two bowls. In the bowl with the yolks, add ¾ cup of sugar and beat on high speed until the yolks are pale yellow. Add ⅓ cup of whole milk and vanilla extract, mixing until smooth. prep

Pour the egg yolk mixture over the dry ingredients and gently stir to combine, being careful not to over-mix. mix

In another bowl, beat the egg whites on high speed until stiff peaks form. Gradually add the remaining ¼ cup of sugar while beating. mix

Gently fold the beaten egg whites into the batter, scraping the bowl to ensure even mixing. fold

Pour the batter into an ungreased 9x13-inch baking dish and spread it into an even layer. Bake for 25-35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Remove from the oven and allow the cake to cool completely. bake

In a small bowl, whisk together the evaporated milk, sweetened condensed milk, and whole milk. mix

Once the cake is cool, use a fork to poke holes all over the top of the cake. Slowly pour the milk mixture over the cake, ensuring that it soaks evenly into the holes. Let the cake sit for at least 1 hour in the fridge, or overnight for the best results. refrigerate

While the cake is chilling, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. finish

Once the cake is fully soaked, spread the whipped cream over the top. Sprinkle with ground cinnamon for garnish. finish

Serve chilled, optionally with fresh strawberries on top. finish