Preheat the oven to 350°F. Grease a 9×13-inch baking pan.

In a large bowl, whisk together the flour, baking powder, and salt.

In the bowl of an electric mixer, beat the egg yolks with ¾ cup of the sugar until very light in color.

Add the whole milk and vanilla, mixing just until combined.

Pour the wet mixture into the flour mixture and stir gently until smooth.

In a clean bowl, beat the egg whites on high speed until soft peaks form, about 5 minutes.

Add ¼ cup sugar and continue beating until the whites are stiff but not dry.

Gently fold the egg whites into the batter until just combined. Stop as soon as the mixture looks uniform—overmixing will deflate it.

Spread the batter evenly into the prepared pan. Bake for 35–45 minutes, until a toothpick inserted in the center comes out clean.

Remove the cake from the oven and let it cool completely in the pan.

Once cool, invert the cake onto a platter (or leave it in the pan, if that’s easier). Use a fork to poke holes all over the surface.

In a bowl, whisk together the sweetened condensed milk, evaporated milk, and ¼ cup heavy cream.

Slowly pour the milk mixture over the cake, letting it soak in evenly, including around the edges. Let the cake rest for at least 30 minutes, or cover and refrigerate overnight.

Beat the remaining heavy cream with the remaining 3 tablespoons sugar until thick and fluffy.

Spread the whipped cream over the top and sides of the cake. Finish with sliced strawberries or a light sprinkle of cinnamon, if you like.