Instructions

• Preheat the oven to 350°F. Grease and flour three 8-inch pans or two 9-inch round pans.
• In a medium bowl, whisk together 2 ½ cups (310 g) all-purpose flour, ½ teaspoon salt, and 3 teaspoons baking powder. Set aside.
• In the bowl of a stand mixer (or a large mixing bowl if using a hand mixer), combine 1 cup (226 g) melted unsalted butter and 1 ½ cups (300 g) granulated sugar; mix until combined. Add the 4 large eggs one at a time, mixing briefly after each until incorporated. Add 1 teaspoon vanilla extract.
• Add the flour mixture and 1 ¼ cups buttermilk in two additions, mixing briefly between additions and stopping as soon as the batter is combined and smooth. Do not overmix.
• Divide the batter evenly among the prepared pans and smooth the tops. Bake until a toothpick inserted in the center comes out clean: 25–33 minutes for three 8-inch pans, or 24–27 minutes for two 9-inch pans.
• Remove pans from the oven and let the cakes cool in the pans for about 10 minutes. Turn the layers out onto wire racks and cool completely before assembling.
• While the cakes cool, prepare the strawberries. Wash and hull the 1 ½–2 pounds fresh strawberries. Set aside some whole or halved strawberries for decorating the top. Dice the remaining strawberries small, toss them with 1 tablespoon (12 g) granulated sugar, and let sit for about 5 minutes to macerate.
• Make the whipped cream frosting: in a clean bowl, beat 8 ounces (225 g) cream cheese, 1 cup (113 g) powdered sugar, and 1 teaspoon vanilla extract until smooth. Scrape the bowl, then with the mixer running on medium-high using the whisk attachment, slowly add 2 cups (474 ml) cold heavy whipping cream and beat until stiff peaks form. Scrape the bowl as needed.
• Assemble the cake: place one cooled cake layer on your cake plate. Spread a portion of the whipped cream frosting over the layer, then top with a portion of the diced macerated strawberries. Repeat with the remaining layer(s).
• Use the remaining whipped cream frosting to frost the top and sides of the cake as desired. For a "naked" look, apply a light crumb coat and smooth the sides. Pipe swirls on top with a Wilton 1M tip if you like, and decorate the top and edges with the reserved strawberries (halved or whole).
• Refrigerate the finished cake until serving. Store in the refrigerator for up to 2 days. Freezing is not recommended.