Preheat the oven to 350 degrees Fahrenheit. Using nonstick frying spray, grease a 913" pan.
Combine flour, baking powder, and salt in a medium mixing basin. Divide the eggs between two mixing bowls.
In the same bowl as the egg yolks, add 34 cup sugar and beat on high speed until the yolks are pale yellow. Stir in 13 cup milk and the vanilla extract. Pour the egg yolk mixture over the flour mixture and stir gently (do not over-mix) until barely incorporated.
High-speed electric beaters should be used to beat the egg whites. As the whipped cream begins to form stiff peaks, gradually add the remaining 14 cup of sugar. Gently fold the stiffly beaten egg whites into the batter, scraping the bottom and sides of the bowl as needed, until completely incorporated.
In a small mixing dish, combine the evaporated milk, sweetened condensed milk, and whole milk. Poke holes all over the top of the cake with a fork once it has cooled.
Slowly pour the milk mixture over the cake's top, making sure to get close to the sides and all the way around. Allow the cake to soak in the milk by refrigerating it for at least 1 hour or overnight.
Meanwhile, beat the heavy cream, sugar, and vanilla extract together until stiff peaks form. Smooth the top of the cake with a spatula. Cinnamon should be sprinkled on top. If desired, garnish with fresh sliced strawberries. Enjoy!