Preheat your oven to 350°F (175°C). Coat three 8-inch round cake pans with cooking spray and line bottoms with parchment paper.

In a medium bowl, whisk together 2.75 cups of cake flour, 1 tablespoon of baking powder, and 0.5 teaspoon of salt.

In a large bowl, cream 0.75 cups of unsalted butter and 1.75 cups of granulated sugar until smooth. Add 3 eggs one at a time, then mix in 0.5 cups of vegetable oil and 2 teaspoons of vanilla.

Gradually add the flour mixture and 1 cup of whole milk, alternating between the wet and dry ingredients until just combined.

Divide the batter among the cake pans. Bake for 21-23 minutes, until a toothpick comes out clean.

Cool the cakes in pans for 10 minutes, then invert onto a wire rack to cool completely.

While cooling, slice 1 cup of strawberries and mix with 0.25 cups of granulated sugar. Let macerate for 15-20 minutes.

In a chilled bowl, beat 8 oz of cream cheese until smooth. Gradually add 1 cup of confectioners’ sugar, 1 teaspoon of vanilla, and a pinch of salt. Slowly pour in 2 cups of heavy cream until soft peaks form.

Assemble the cake by layering cakes with frosting and macerated strawberries. Cover with frosting and smooth out as desired.

Decorate with remaining strawberries. Chill in the fridge for 30 minutes before serving.