Preheat oven to 325°. Spray a 9x13 baking pan with non-stick spray and coat with a dusting of flour.
Combine flour, baking powder, and salt in a small mixing bowl.
Separate egg whites and yolks into two separate mixing bowls. Whip egg yolks with ½ cup sugar until light yellow and fluffy.
Add the flour mixture and Hood® Half and Half to the egg yolks in small amounts, mixing well between each addition. Repeat this until the flour mixture and the Hood Half and Half is gone.
Whip egg whites until frothy, then slowly stream in ½ cup sugar while the mixer is still running. Whip whites until they form stiff peaks, then carefully fold in the yolk mixture in thirds, so the peaks do not deflate.
Pour batter into baking pan and bake for 25-30 minutes or until top is golden brown. When a cake tester is inserted, it should come out clean. Let cake cool 10 minutes.
Poke small holes in the surface of the cake. Combine condensed milk, evaporated milk, Hood® Heavy Cream, vanilla and ground cinnamon and mix well. Strain through a fine mesh strainer to remove any clumps of ground cinnamon. Pour the mixture over the cake and let sit 1 hour refrigerated.
Place Hood® Whipping Cream in a stand mixer bowl and whip on high until it creates soft peaks. Cover cake in a thin layer of fresh whipped cream. Garnish with fresh sliced strawberries and mint leaves.