Preheat oven to 350 degrees.

Grease and lightly flour two 9" rounds of wax paper and the sides of two 9" cake pans.

Sift the dry ingredients together in a medium bowl and set aside.

In the bowl of a stand mixer, using the whisk attachment, whisk the whipping cream on high speed until stiff peaks form and set aside.

In a separate bowl of a stand mixer, using the paddle attachment, mix the eggs on medium speed until they are very light and lemony in color. Add the sugar and vanilla and mix for about one minute on medium speed.

Add the dry ingredients and mix just to incorporate.

Lightly fold in the whipped whipping cream on low speed or with a spatula.

Divide batter evenly between the two prepared cake pans. Bake for approximately 20 minutes until a toothpick inserted into the center of cakes comes out with moist crumbs on it.

Let cakes set for about 5 minutes. Run a knife around the edges of cakes and invert them to a cooling rack. Peel the wax paper from the bottoms of cake layers and let cake layers cool completely.

In the mixing bowl of a stand mixer, using the whisk attachment, whisk the whipping cream and powdered sugar on high speed until stiff peaks form and set aside.

In a separate bowl, using the paddle or whisk attachment, mix the cream cheese and butter together on medium speed, until very light and creamy, and there are no lumps remaining in the cream cheese. Mix in the vanilla.

On low speed, lightly fold in the whipped cream from the first bowl.

Place the first cake layer on a cake plate. Spread one-half of the filling over the layer, then one-half of the strawberries, and repeat on the top of the cake.

Refrigerate until ready to serve.