Step 1

Heat the oven to 325ºF. Place a sheet of parchment paper that’s larger than the bottom of a 9-inch springform pan (at least 2 3/4 inches tall) on the bottom of the pan. Clip the sides of the pan into place; the extra paper will fill any gaps and help minimize possible leaks. Trim the paper as needed so it extends just slightly out from the pan.

Step 2

Stir 6 tablespoons melted unsalted butter, 1/3 cup neutral oil, and 2 1/2 teaspoons vanilla extract together in a liquid measuring cup.

Step 3

Beat 4 room-temperature large eggs with the whisk attachment in a stand mixer on medium speed until broken up and foamy around the edges, about 1 1/2 minutes. With the mixer still running, slowly stream in 1 cup granulated sugar and 1/2 teaspoon kosher salt, about 1 minute. Increase the speed to medium-high and beat until voluminous and lightened in color, about 2 minutes. Increase the speed to high and beat until very pale in color, thickened, doubled in volume, and the batter falls off the whisk in ribbons and sits on the surface a few seconds before leveling back out, 2 to 4 minutes.

Step 4

With the mixer still running, quickly pour in the oil mixture and beat until combined.

Step 5

Remove the bowl from the mixer. Sift 1 1/3 cups cake flour and 1 teaspoon baking powder through a fine-mesh strainer into the bowl. Return the bowl to the stand mixer and beat on low speed until just combined, 20 to 40 seconds.

Step 6

Give the batter a few good folds with a flexible spatula to ensure everything is well-incorporated, making sure to scrape against the bottom. Scrape the batter into the springform pan.

Step 7

Bake until golden-brown and a tester inserted into the center comes out clean, 30 to 35 minutes. Let cool completely in the pan, about 1 1/2 hours.

Step 8

Pick out 10 to 11 (8 to 9 ounces) of the most uniform, similarly sized and shaped strawberries. Trim the tops off so they sit flat with the point facing up. Cut the berries in half lengthwise through the point. Place cut-side down on a paper towel-lined plate or small baking sheet.

Step 9

Trim the tops off from the remaining strawberries so they sit flat and are about the same height as the strawberry halves (these are for the center of the cake).

Step 10

Run a thin knife or small offset spatula around the cake. Unclasp the ring, remove the parchment, and transfer the cake to a cutting board. Wash, dry, and reassemble the pan. Line the sides of the pan with parchment paper strips to form a collar that rises about 1 1/2 inches above the pan, using cooking spray to get the paper to stick to the pan as needed.

Step 11

Beat 5 ounces room-temperature cream cheese, 1 1/4 cups powdered sugar, 2 1/2 teaspoons vanilla extract, and 1/8 teaspoon kosher salt together with the whisk attachment in a stand mixer on low speed until just combined, 30 to 45 seconds. Scrape down the sides of the bowl. Increase the speed to medium-low and beat until smooth, 1 to 1 1/2 minutes. Scrape the bowl again.

Step 12

With the mixer still running, slowly pour in 2 1/2 cups cold heavy cream. Increase the speed to medium-high and beat until it just holds a soft peak, 1 minute to 1 minute and 15 seconds. Do not over-whip, as the cream needs to be soft enough to settle between the strawberries in the center of the cake.

Step 13

Using a serrated knife, cut the cake in half crosswise to yield two layers (if there is any doming on the cake, you can trim off the top first if desired). Place the bottom layer in the prepared pan. It should be snug with no gaps.

Step 14

Line the strawberry halves around the edge of the cake with the cut sides against the ring of the pan. Arrange the trimmed, whole strawberries cut-side down over the rest of the cake.

Step 15

Spoon and spread about 3 cups of the cream over the berries until just covered. Gently tap the pan on the counter a couple times to help the cream settle in between the berries.

Step 16

Top with the remaining cake layer. Spread the remaining cream evenly over the top, swooping and swirling as desired. Refrigerate until the cream is set and the cake is well-chilled, at least 5 hours or ideally overnight.

Step 17

When ready to serve, remove the ring of the springform pan and peel the parchment paper away. If the cream isn't as smooth as you like, you can use a hot, dry small offset spatula to smooth out those areas. Decorate the top with more strawberries if desired