Heat the oven to 350 degrees and grease a 9-inch-by-13-inch baking pan with cooking spray.

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

Using a hand or stand mixer, beat the six egg yolks on high, with ¾ cup sugar and vanilla and almond extracts, until the mixture is a smooth light yellow.

In another mixing bowl, beat the six egg whites on high speed with the remaining ¼ cup sugar and cream of tartar, until soft peaks form.

Stir the milk into the egg yolk mixture. Next, add half of the dry ingredients, and stir until combined. Repeat with the second half of dry ingredients.

Add in the egg whites, and continue to fold until you can no longer see any white, and is well mixed.

Pour into greased pan and bake for 25-30 minutes. The cake is done when you insert a toothpick, and it comes out clean. Allow cake to cool completely.

While the cake is baking, add the hulled strawberries and sugar to a medium saucepan. Cook over medium heat until the strawberries start to get mushy and juicy.

Pour the strawberries in a blender and blend until smooth.

Once the cake cools, use the end of a wooden spoon to poke holes in the cake, about an inch apart.

Whisk together the sweetened condensed milk and evaporated milk and pour all over the cake, making sure the holes are filled. The milk mixture will stay on top of the cake.

Next, pour the strawberry filling on top. Cover the cake with plastic wrap, and refrigerate for at least four hours, or up to two days.

Before serving, remove the cake from the fridge and add fresh whipped cream.

In a medium bowl, add the heavy cream, sugar and vanilla and beat on high speed until stiff peaks form.

Spread whipped cream evenly on the cake. Arrange strawberries and blueberries on top of the cake, to look like flag. Feel free to store loosely covered cake in refrigerator until ready to serve.