1-First, preheat the oven to 350°F (175°C). Combine the flour, baking powder, and salt in a bowl to get the dry ingredients ready.

2-Next, beat the egg yolks with 3/4 cup of the granulated sugar until they turn pale yellow. Then, add the 1/3 cup whole milk and 1 teaspoon vanilla extract, mixing gently into the flour mixture.

3-In a separate bowl, beat the egg whites with the remaining 1/4 cup sugar until stiff peaks form. Fold this into the batter carefully to keep it light.

4-Pour the batter into an ungreased pan and bake for 25 to 35 minutes, or until a toothpick inserted comes out clean.

5-After the cake cools, poke holes all over it and pour the combined milk mixture made from the 12-ounce can evaporated milk, 14-ounce can sweetened condensed milk, and 1/4 cup whole milk over the top.

6-Refrigerate the cake for at least 1 hour to let it soak up the flavors.

7-Finally, whip the 1 pint heavy cream with 3 tablespoons powdered sugar and 1/2 teaspoon vanilla extract until stiff peaks form, then spread it over the cake and sprinkle with ground cinnamon. Serve with fresh sliced strawberries if desired.