Preheat the oven to 350°F. In a medium bowl, whisk together the flour, baking powder, and salt. Separate the eggs into two separate mixing bowls. Add ¾ cup of sugar to the bowl with the egg yolks and beat on high speed until the yolks become pale yellow. Stir in the milk and vanilla extract until combined. Pour the egg yolk mixture over the flour mixture and gently stir just until combined, being careful not to overmix. Using electric beaters, whip the egg whites on high speed until they begin to form stiff peaks. Gradually add the remaining ¼ cup of sugar while continuing to beat. Carefully fold the stiff egg whites into the batter, scraping the bottom and sides of the bowl, until fully combined. Pour the batter into an ungreased pan and spread it evenly. Bake for 25 to 35 minutes, or until a toothpick inserted in the center comes out clean. Remove from the oven and allow the cake to cool completely. In a small bowl, mix together the evaporated milk, sweetened condensed milk, and whole milk. Once cooled, poke holes all over the top of the cake with a fork. Slowly pour the milk mixture evenly over the cake, making sure to cover the edges. Refrigerate the cake for at least 1 hour or overnight to let it absorb the milk. Meanwhile, whip the heavy cream, powdered sugar, and vanilla until stiff peaks form. Spread the whipped cream over the top of the soaked cake and sprinkle with cinnamon. Serve with fresh sliced strawberries if desired. Enjoy!