Step 1

Preheat oven to 350 degrees F. Coat a 9x13" baking dish with non-stick spray or butter and set aside.

Step 2

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

Step 3

Separate the egg yolks from the egg whites and place each in a separate bowl. To the egg yolks, add in ¾ cup of granulated sugar and beat with a mixer until light pale and silky. Stir in the milk and vanilla extract until smooth and silky. To the bowl with the egg whites, use clean beaters to beat until soft peaks form, while adding in the remaining ¼ cup of granulated sugar. The egg whites should fold over themselves when you lift the beaters out of the bowl.

Step 4

Pour the egg yolk mixture into the bowl with the flour and use a sturdy rubber spatula to mix the two together until no flour clumps remain. Add in the egg whites and gently fold the batter over until the egg whites are incorporated. Make sure not to over mix the batter, as this can result in a flat cake.

Step 5

Scoop or pour batter into the prepared baking dish and smooth out top. Bake for 30 minutes, until toothpick inserted in center comes out clean. Let cool until only slightly warm.

Step 6

Combine the evaporated milk, sweetened condensed milk and heavy cream in a large mixing bowl (or measuring cup for easy pour). Poke several holes over the top of the cake, all the way to the bottom, using a fork. Slowly pour the milk mixture over the cake and allow it to absorb completely.

Step 7

In a chilled glass or metal bowl, beat the heavy whipping cream until stiff peaks form, adding in the powdered sugar as you go. Spread over the tres leches cake and top with cinnamon sugar and freshly sliced strawberries if desired.