• Preheat your oven to 350 degrees Fahrenheit. Grease 3 9-inch round cake pans, then line the bottoms with parchment paper rounds. Grease the parchment paper and lightly dust the pans with flour, shaking out any excess. Set the pans aside.

Make the cake:

• In a medium mixing bowl, sift the cake flour. Add the baking powder and salt, then whisk for about 20 seconds. Set this mixture aside.
• In the bowl of an electric stand mixer fitted with the paddle attachment (if your mixer doesn't have a paddle that scrapes the bowl while mixing, pause occasionally throughout the mixing process to scrape down the sides and bottom of the bowl), beat together the butter and sugar until they're pale and fluffy.
• Mix in the eggs and egg yolks one at a time, adding the vanilla with the last egg yolk. Add 1/3 of the flour mixture at a time to the butter/egg mixture, alternating with 1/2 of the milk. Mix on low speed just until combined after each addition. Remember to scrape down the sides and bottom of the bowl and gently fold the batter several times.
• Divide the batter among the prepared baking pans. Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
• Cool the cakes in the pans for about 5 minutes. Run a knife around the edges of the cakes to loosen them, then invert them onto wire racks to cool completely. I recommend transferring them to gallon-size resealable bags after about 25 minutes of cooling to prevent them from drying out. Let them finish cooling in the bags.
• Once the cakes are cool, frost them with Strawberry Cream Cheese Whipped Cream. Store the cake in an airtight container in the refrigerator.

For the topping:

• In the bowl of an electric stand mixer fitted with the whisk attachment, beat the heavy cream until soft peaks form. Occasionally scrape down the sides and bottom of the bowl to ensure even mixing.
• Add 1/3 cup of powdered sugar and continue whipping until stiff peaks form. Make sure the peaks are stiff; otherwise, your topping will be runny. It should reach a point where it doesn't have a wet sheen. Scrape the whipped cream out into a separate bowl.
• Add the cream cheese to the bowl of the stand mixer, fitted with the paddle attachment, and whip the cream cheese until it's smooth and fluffy.
• Mix in the remaining 2/3 cup of powdered sugar and vanilla. (Tip: For a better pink color, you can add a few drops of liquid red food coloring at this point.)
• Add the strawberries and mix until the mixture is uniform in color. Remove the bowl from the stand mixer, add the whipped cream, and gently fold it into the mixture.
• Frost the cooled cake with this mixture.