Preheat the oven to 350°F (175°C) and lightly grease a 9 × 13-inch baking dish.

Whisk together the flour, baking powder, and salt.

Separate the eggs into two clean bowls.

Beat the egg yolks with 3/4 cup granulated sugar until thick and pale.

Mix the whole milk and vanilla into the egg yolks.

Gently mix in the dry ingredients just until combined.

In a clean bowl, beat the egg whites until soft peaks form.

Gradually add the remaining 1/4 cup sugar and continue beating until stiff but not dry peaks form.

Gently fold the whipped egg whites into the batter in several additions.

Spread the batter evenly into the prepared baking dish.

Bake for 25–30 minutes, or until lightly golden and a toothpick inserted into the center comes out clean.

Allow the cake to cool.

Whisk together the evaporated milk, sweetened condensed milk, and whole milk.

Poke holes across the cooled cake using a fork or wooden skewer.

Slowly pour the three-milk mixture evenly over the entire cake.

Cover and refrigerate for at least 4 hours, preferably overnight.

Beat the cold heavy cream, powdered sugar, and vanilla until medium-stiff peaks form.

Spread the whipped cream over the chilled cake.

Garnish with strawberries or a light dusting of cinnamon if desired.

Slice and serve chilled.