Preheat oven to 350° F

In large bowl, combine flour, baking powder, and salt. Set aside.

Separate eggs into two separate bowls - one for eggs whites, the other for egg yolks.

In large mixing bowl, mix 3/4 cup of sugar and egg yolks together on high speed until yolk are pale yellow.

Add 1/3 cup milk and pure vanilla extract to egg yolk mixture and combine on low speed.

Pour egg yolk mixture over flour mixture and stir just until ingredients are mixed.

In another large bowl, beat the egg whites on high speed, adding the remaining 1/4 cup of sugar gradually. Beat egg whites until stiff peak forms.

Fold egg white mixture into batter gently

Pour batter into a greased 9x13 pan. Smooth the top of the batter.

Bake cake for 35 to 40 minutes

Check the center of cake by inserting a toothpick.

Remove from the oven and allow cake to cool completely.

Combine evaporated milk, sweetened condensed milk, and whole milk in small bowl.

Use a fork to poke holes in the top of completely cooled cake.

Pour milk mixture over the cake - and don't forget the edges!

Refrigerate cake for at least five hours

When ready to serve, whip the heavy cream, powdered sugar and pure vanilla extract until stiff peak forms.

Smooth whipped cream on top of the cake, sprinkle it with ground cinnamon and top with strawberries, if you'the like!

Enjoy!