Preheat your oven to 350°F (175°C) and prepare three 8-inch round cake pans.

In a mixing bowl, whisk together the cake flour, baking powder, and a pinch of salt.

In a separate large bowl, beat the unsalted butter and sugar together until light and fluffy. Gradually add in the eggs, vegetable oil, and vanilla extract, mixing until smooth. Alternately add the flour mixture and whole milk, starting and ending with flour until just combined.

Divide the batter among the three prepared cake pans and bake for 21-23 minutes. Allow to cool in the pans for 10 minutes before transferring to a wire rack.

Slice half of the fresh strawberries and sprinkle with sugar to macerate for 15-20 minutes.

In a chilled bowl, beat cream cheese until smooth, then gradually add confectioners' sugar, vanilla extract, and a pinch of salt. Slowly add cold heavy cream while mixing until fluffy.

Assemble the cake by layering frosting and macerated strawberries between the three layers, and generously frost the top and sides.

Decorate with fresh strawberries on top, slice, and serve.