Preheat oven to 350.
Spray a 9"x13" baking dish with non-stick cooking spray, set aside.
In large bowl whisk together your flour, baking powder in salt.
Separate your egg putting yolks in to medium bowl and white into another medium bowl.
In your yolk bowl add 3/4 cup sugar and beat with hand mixer until pale yellow, about 2 minutes. Stir in your milk and vanilla.
Pour yolk mixture over flour mixture and fold in to gently incorporate.
Using hand mixer beat your egg white until they just become frothy and slowly add in your remaining 1/4 cup sugar and continue to beat until stiff peaks form.
Add your egg white mixture into your flour/yolk mixture in 1/3 increments gently folding in after each addition.
Pour into prepared baking pan and smooth out top.
Bake for about 30 minutes or until lightly golden and center is set, remove from oven and set aside to cool completely.
Meanwhile in medium bowl whisk together your evaporated milk, sweetened condensed milk, heavy cream and cinnamon.
Once cake is cooled poke holes using fork all over the top of your cake.
Pour milk mixture over the top making sure to get everywhere including all the sides (the cake will soak this all up).
Cover and refrigerate at least 8 hour or overnight.
Once chilled make your whipped topping.
In large bowl beat together your heavy cream, sugar, vanilla and cinnamon until stiff peaks form.
Spread 2/3 of the mixture over the top of your cake.
Place remaining topping into a piping bag fitted with an open star tip.
Pipe swirls over the top of the cake (12 of them).
Top with strawberries.
Cut and serve!