Preheat the oven to 350 degrees.

Prepare a 9x13 baking pan by greasing and flouring the sides and the bottom.

In a small bowl, whisk together the flour and baking powder. Set aside.

In a mixing bowl, beat the butter with 1 cup of the sugar until fluffy, about 6 minutes.

Add the eggs, one at a time and scrape down the sides in between each addition.

Then, add ½ teaspoon of vanilla extract and mix just until blended.

Add the flour mixture to the batter a little at a time, scraping down the sides and beating until well blended.

Transfer the batter to the prepared baking pan and smooth the top evenly.

Bake for 30 to 35 minutes or until a toothpick inserted in the middle returns clean.

Place the baking dish on a wire rack and poke holes all over the top of the cake with a fork. Allow the cake to cool to room temperature.

In a large mixing bowl, whisk together the whole milk, sweetened condensed milk, and evaporated milk.

Pour the mixture over the cake.

Cover the cake and refrigerate for at least 2 hours or overnight.

When ready to frost, whip the heavy cream in a stand mixer with the whip attachment along with the remaining vanilla.

Continue whipping the cream while slowly adding the sugar in a steady stream.

Continue beating the heavy cream until stiff peaks form.

Spread the whipped cream over the top of the cake.

Serve the cake as it is or topped with strawberries and/or cinnamon/sugar mixture.