Prepare the Dry Ingredients:

• Preheat your oven to 350°F (175°C). In a medium bowl, whisk together the flour, baking powder, and salt.​

Separate and Beat Egg Yolks:

• Separate the eggs into two large bowls. Add ¾ cup of sugar to the bowl with the egg yolks. Using an electric mixer, beat on high speed until the yolks are pale yellow. Mix in the whole milk and vanilla extract.​

Combine Wet and Dry Mixtures:

• Gently pour the egg yolk mixture over the flour mixture. Stir lightly until just combined, being careful not to overmix.​

Beat Egg Whites:

• In the separate bowl with the egg whites, use clean beaters to whip them on high speed. As they begin to form stiff peaks, gradually add the remaining ¼ cup of sugar and continue beating until stiff peaks form.​

Fold Egg Whites into Batter:

• Carefully fold the beaten egg whites into the batter, ensuring a light and airy mixture.​

Bake the Cake:

• Pour the batter into an ungreased 9×13-inch baking dish, smoothing the top evenly. Bake for 25 to 35 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely.​

Prepare the Milk Soak:

• In a bowl, combine the evaporated milk, sweetened condensed milk, and whole milk. Once the cake has cooled, use a fork to poke holes all over the surface. Slowly pour the milk mixture over the cake, ensuring even coverage. Refrigerate for at least 1 hour, or overnight, to allow the cake to absorb the milks.​

Make the Whipped Topping:

• In a large bowl, whip the heavy cream with the powdered sugar and vanilla extract until stiff peaks form.​

Assemble and Serve:

• Spread the whipped cream evenly over the soaked cake. Sprinkle with ground cinnamon and garnish with sliced strawberries, if desired. Slice and enjoy!