Step 1

Preheat oven to 350°F. Grease and flour three 8-inch or two 9-inch round pans.

Step 2

Whisk flour, salt, and baking powder in a medium bowl.

Step 3

Mix melted butter with sugar using a hand mixer or stand mixer fitted with the paddle attachment. Mix in eggs one at a time. Then mix in buttermilk and flour mixture in two additions, mixing between each.

Step 4

Divide batter among the pans and bake 25-33 minutes for 8-inch pans and 24-27 minutes for 9-inch pans, or until a toothpick comes out clean. Cool completely before assembling the cake.

Step 5

Make the whipped cream topping: beat cream cheese, powdered sugar, and vanilla until smooth with a hand or a stand mixer fitted with the whisk attachment. Scrape the sides and bottom of the bowl, then run the mixer while adding the heavy whipping cream. Beat until stiff peaks form.

Step 6

Wash and hull one pound of strawberries. Dice them small and add to a bowl with 1 tablespoon granulated sugar. Stir and allow to sit for 5 minutes.

Step 7

Place one cake layer on a cake plate. Frost with a bit of the whipped cream frosting and top with berries. Repeat for any additional layers.

Step 8

Frost the top and sides of the cake as desired. To make it more naked looking as in the photos, just give the sides a light crumb coating.

Step 9

The swirls on top the cake are made with a Wilton 1M tip. Decorate around the top and edges with remaining strawberries, cut in half.

Step 10

Store in refrigerator for up to 2 days. Freezing is not recommended.