In a blender, add the chopped strawberries and sugar. Allow them to sit together until the strawberry juices come out, about 15 to 30 minutes. Pour in the evaporated milk and regular milk. Blend until pureed. Transfer the strawberry milk to the container and stir in the heavy cream. Transfer to the fridge to allow the strawberry puree to infuse the milk, about 1 hour.

Run the strawberry milk through a strainer into a measuring cup. Throw out the excess puree

Preheat the oven to 350 degrees F. Grease a 9×13-inch pan and set aside.

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

Using a hand mixer or standing mixer with the paddle attachment, beat egg yolks and sugar until ribbons form and it doubles in volume. You want a pale yellow color. Mix in the vanilla and the milk on low speed until combined (do not overmix. Mix until just combined), then fold the egg yolk mixture into the flour mixture.

In a separate bowl, add the egg whites and beat with the whisk attachment on high until stiff peaks form, about 3 to 4 minutes.

Fold the egg white mixture into the egg yolk and flour mixture.

Pour the batter into the cake pan and bake for 18 to 20 minutes. Let this cool completely in the pan before proceeding to the rest of the recipe.

Using a skewer or fork, create little holes on the top of the cake. Pour the strawberry milk mixture over the cake (it may seem like a lot, but it will absorb!). Transfer to the fridge for 2 to 3 hours, ideally overnight.

Just before serving, top with the cinnamon and spread the whipped cream. In a bowl, using a hand mixer or standing mixer, mix the heavy cream and sifted powdered sugar until peaks form. Add the food coloring, if using. Top the cake with ground cinnamon, the fluffy whipped cream, and garnish with slices of strawberry. Slice and serve.