Begin by preheating your oven to 350 degrees Fahrenheit. To prepare your baking dish, use a cooking spray to grease an 8x8x2-inch dish and then line the bottom with a square of parchment paper.
Next, grab a small bowl and whisk together the flour, baking powder, cinnamon, and salt. In a separate medium-sized bowl, use an electric mixer on high speed to beat the sugar and eggs until they become very light and fluffy. This process should take about 5 to 7 minutes. Once you've achieved the desired texture, add in half of the dry ingredients and beat on low speed just to blend. Follow up by adding the milk and the remaining dry ingredients, mixing only until they're blended. Transfer the mixture to your cake pan and smooth the top.
Bake your cake until the top springs back when pressed and a toothpick inserted into the center comes out clean. This should take approximately 25 to 30 minutes. Once it's done, let it cool in the pan on a wire rack for 15 minutes.
While your cake is cooling, grab a medium bowl and whisk together 1 1/4 cups of Baileys, 1 cup of cream, evaporated milk, and vanilla. Use a skewer to poke numerous holes all over the cake, ensuring that you poke all the way to the bottom. Then, pour half of the Baileys mixture over the cake and allow it to stand for 10 minutes. Follow up by pouring the remaining Baileys mixture over the cake and let it cool completely. Once it's cool, cover the cake and refrigerate it for at least 8 hours or up to 2 days.
When you're ready to serve the cake, use a knife to run along the edge of the pan. Place a plate on top of the pan and carefully invert the cake onto the plate. Then, remove the parchment paper.
Finally, use a medium bowl to beat the cream cheese and sugar together until smooth. Next, beat in the remaining 1/4 cup of Baileys Red Velvet. Once that's mixed in, beat in the remaining 1 cup of cream until firm peaks form. Spoon the mixture on top of the cake and then top with fresh strawberries.
