Preparation

• Preheat your oven to 350°F (175°C) for the cake layers and 325°F (160°C) for the cheesecake layer.
• In a large mixing bowl, cream together the butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract. In a separate bowl, combine flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, alternating with milk, until well combined.
• Divide the batter evenly between two greased 9-inch round cake pans. Bake at 350°F for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let cool in pans for 10 minutes, then turn out onto wire racks to cool completely.
• Beat cream cheese until smooth. Add sugar and vanilla extract, beating until combined. Add eggs one at a time, mixing well after each. Pour into a greased 9-inch round pan. Bake at 325°F for 40-45 minutes, until center is set. Cool completely in the pan.
• In a mixing bowl, beat cream cheese and butter until creamy. Gradually add powdered sugar and vanilla extract, beating until smooth and spreadable.
• Place one cake layer on a serving plate. Spread a layer of frosting over the top, then add a layer of sliced strawberries. Place the cheesecake layer on top, followed by more frosting and strawberries. Top with the second cake layer.
• Spread a thick layer of frosting over the top and sides of the assembled cake. Decorate with remaining strawberries.
• Chill the cake in the refrigerator for at least an hour before serving. This helps the layers set and makes slicing easier.
• Allow the cake to sit at room temperature for about 15 minutes before serving for optimal texture and flavor.
• Store any leftovers in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze individual slices wrapped in plastic wrap and foil.