Step 1

Preheat the oven to 325°F. Spray a 9-inch spring-form pan with baking spray and set aside.

Step 2

In a large bowl, cream the cream cheese until smooth with a hand mixer.

Step 3

Add in the sugar and salt and mix for 2 minutes on medium speed. Add in the eggs and mix.

Step 4

Add in the milk, sour cream and vanilla. Mix on medium speed until combined.

Step 5

Add and mix in the flour. Scraping the sides of bowl before each additional ingredient.

Step 6

Pour batter into pan and bake for 50-60 minutes, until cheesecake is just slightly jiggly in the center.

Step 7

Remove from the oven and cool on a wired rack for an hour. Wrap in plastic wrap and place in the fridge for at least 2 hours or up to overnight.

Step 8

Preheat oven to 350°F. Spray two 9-inch round cake pans with baking spray.

Step 9

In a large bowl, add in the cake flour, sugar, baking powder and salt, whisk to combine.

Step 10

In a medium sized bowl, add the egg whites, milk and vanilla and whisk to combine.

Step 11

Add the butter to the dry mixture and using a hand mixer, mix together on medium speed, this will form a crumbly texture.

Step 12

Add in the wet ingredients and beat on medium speed for 1 and a half minutes until everything is combined and smooth, scraping down the sides of the bowl as needed.

Step 13

Evenly divide the cake batter between the two pans and bake 25 to 30 minutes, until a toothpick inserted into the center comes out clean.

Step 14

Transfer to a wire rack to cool in the pan for 20 minutes, then take them out and let cool completely on a wired rack. Wrap cakes in plastic wrap until ready to assemble the entire cake.

Step 15

Using a hand mixer, cream butter in a large bowl.

Step 16

Add in the powdered sugar a little at a time, this will form a thick paste.

Step 17

Add in the vanilla and milk, and mix to combine.

Step 18

Add half of the whipped topping and whisk in on low speed until smooth. Take the remaining whipped topping and fold it in with a spoon or spatula. Place it in the fridge for 15 minutes until ready to frost the cake.

Step 19

Wash and pat dry strawberries. Slice and set aside.

Step 20

Take the cheesecake out of the fridge, take off the outer ring, and run a knife under the cheesecake to separate it from the bottom of the pan.

Step 21

Place one layer of the cake on cake stand with pieces of wax paper slightly underneath the cake, this will help to not get the cake stand messy while frosting.

Step 22

Spread a thin layer of frosting with an offset spatula.

Step 23

Place sliced strawberries on top, trying not to get right on the edges. Add another thin layer of frosting on top.

Step 24

Top with cheesecake layer, add another layer of frosting, then strawberries with another layer of frosting.

Step 25

Top with the last layer of cake.

Step 26

Frost entire cake with a very thin layer of frosting for a crumb coat. Make sure not to dip the spatula into the entire bowl of frosting, this will transfer crumbs.

Step 27

Pop the entire cake into the fridge and let set up for at least 30 minutes.

Step 28

Add an additional layer of frosting, as thick as you like, to the entire cake.

Step 29

Place back in the fridge until ready to slice and serve. This cake can be made well in advance, and the layer it sits in the fridge, the easier it will slice.