Preheat the oven to 350 F (176 C ). Separate the eggs. Add 3 ⁄ 4 cups of sugar in the bowl with egg yolks and beat on high until it’s light yellow. Add whole milk and vanilla and stir to combine. 

In a separate bowl, sift the flour, baking powder and salt. Pour the beaten egg yolks into the bowl with the flour mixture and, using a spatula, gently stir until combined (do not overmix). 

Using an electric mixer, beat the egg whites on high until they become foamy. Gradually add ¼ cup of sugar and beat on high until stiff peaks form. Using a spatula, gently fold the egg whites into the batter until completely combined.

Pour batter into an ungreased 9X13 inch pan and spread evenly. Bake for 25-35 minutes or until a toothpick inserted into the center of the cake comes out dry. When it's done, take it out of the oven and let it cool completely at room temperature in the pan.

TO MAKE MILK MIXTURE: 

In a medium-sized bowl, combine the sweetened condensed milk, evaporated milk and whole milk evenly, taking care not to leave the edges dry. Cover and refrigerate for several hours or overnight.

In a medium-sized bowl, using an electric mixer, beat the heavy whipping cream, powdered sugar and vanilla first on low for about 1 minute and then on high until stiff peaks form.

Spread over the cake and sprinkle with cinnamon. Serve with strawberries or any other fruit of your choice.