Preheat the oven to 350°F. Lightly grease and flour three 8-inch cake pans or two 9-inch round cake pans.

In a stand mixer, combine flour, sugar, baking powder, salt, and baking soda.

Add the butter and mix on low speed until sandy. Pour in buttermilk and vanilla, mix until combined.

Add eggs one at a time, mixing until fully combined. Scrape the bowl, then mix on medium-high.

Divide the batter among the pans, smooth the tops, and bake for 21-24 minutes for 8-inch cakes or 28-33 minutes for 9-inch layers.

Cool in pans for 5 minutes, then turn out onto a rack to cool completely.

Hull strawberries and slice them. Add to a bowl with sugar, stir, and let sit for 30 minutes.

In a cleaned stand mixer bowl, beat cream cheese, powdered sugar, and vanilla until smooth.

Slowly pour in heavy cream while mixing until stiff peaks form.

Place one cake layer on a plate, spread with whipped cream and half strawberries. Repeat with second layer.

Top with whipped cream and remaining strawberries. Garnish with extra strawberries.