Preheat the oven to 350 °F and butter a 9x13 casserole pan.

Set up three mixing bowls.

In a large bowl, sift together 1 cup flour, 1 1/2 tsp baking powder, and 1/4 salt.

Separate egg whites and yolks into the other two bowls.

Beat egg yolks with 3/4 cup sugar with an electric mixer on high speed, until yolks are a pale yellow (2 minutes). Stir in 1/3 cup milk and 1 tsp vanilla.

Beat egg whites with the remaining 1/4 cup sugar on high speed until soft peaks form (2 minute).

Pour the flour mixture into the egg yolk mixture and gently combine with a spatula.

Gently fold in egg white mixture with the spatula until just combined.

Pour batter into 9x13 pan and bake at 350˚F for 30-35 minutes or until a toothpick comes out clean.

While the cake is baking, make the syrup by combining the heavy cream, condensed milk and evaporated milk.

When the cake is baked, gently poke holes in it with a fork.

Make the cream while the cake is cooling by whipping the cream cheese with 1/4 cup sugar. Then separately on high speed, mix 2 cups of heavy cream with 1/4 cup sugar until fluffy. Then gently mix cream cheese with whip cream for a smooth cream.

Once the cake is cooled, pour the syrup all over the cake.

Then add the cream on the cake and decorate with fresh strawberries or raspberries.