Preheat oven to 350°F (175°C). Grease a 9×13-inch baking pan.
Separate egg yolks and whites. Keep whites yolk-free.
In small bowl, whisk gluten-free flour, baking powder, and salt.
In one bowl, mix 3/4 cup sugar and egg yolks until smooth. Stir in vanilla and whole milk.
By hand or using an electric mixer, whisk egg whites until stiff peaks form.
Gently fold one-third of egg whites into the yolk mixture to lighten, then carefully fold in remaining whites.
Pour the batter into the prepared pan. Bake for 30-35 minutes, until a toothpick inserted in the center comes out clean.
Cool completely (about 1 hour), then invert onto a serving platter or stand.
In a bowl, whisk the remaining 2/3 cup whole milk, sweetened condensed milk, and evaporated milk. Pour this mixture slowly over the cake using a sieve, allowing it to soak evenly.
Chill cake in the refrigerator for at least 2 hours, ideally overnight.
Before serving, whip heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Spread the whipped cream over the soaked cake and top with fresh strawberries and a light sprinkle of cinnamon.