Prepare the Cake Pans

1. Preheat the oven to 350°F (175°C).
2. Spray two 9-inch round cake pans with non-stick spray and line the bottoms with parchment paper. Set aside. Alternatively, you can use a 9×13 rectangular baking dish for a single, larger cake (see note below for variations).
   

Make the Cake Batter

1. In a food processor, pulse the sugar for 1-2 minutes until finely pulverized (or you can purchase fine sugar). Set aside.
2. In a mixing bowl, cream the unsalted butter and pulverized sugar using a stand mixer or handheld mixer on medium speed until light and fluffy.
3. Add the eggs, one at a time, then add vanilla extract and blend until smooth.
4. In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
5. Gradually add the dry ingredients to the butter mixture, alternating with the warm milk, mixing until just combined. Use a rubber spatula to scrape down the sides of the bowl.

Bake the Cake

1. Divide the batter evenly between the two prepared round cake pans. Smooth the tops with a rubber spatula.
2. Bake on the middle rack of the oven for 20-25 minutes or until a toothpick inserted into the center comes out clean.
3. Allow the cakes to cool completely in the pans.
   

 Make the Whipped Cream

1. In a large mixing bowl, beat the cream cheese until smooth using the stand mixer on slow to medium speed.
2. Slowly add the heavy whipping cream while continuing to mix until no lumps remain.
3. Increase the mixer speed to medium and add vanilla extract.
4. Gradually add the powdered sugar, about ½ cup at a time, until fully incorporated.
5. Continue to beat the cream until stiff peaks form. This means the whipped cream should hold its shape when you lift the whisk.
   

Assemble the Cake

1. Place one of the cold cake layers onto your serving plate.
2. Spread half of the strawberry topping evenly over the cake.
3. Add half of the sliced fresh strawberries on top of the strawberry topping.
4. Spread half of the whipped cream mixture over the strawberries.
5. Repeat the process with the second cake layer, topping with the remaining strawberry topping, strawberries, and whipped cream.
6. Optionally, garnish with more fresh strawberry slices if desired.
   

Chill and Serve

• For best results, refrigerate the assembled cake for at least 30 minutes before serving. This helps the layers set and the whipped cream hold its shape.