Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

In a large bowl, cream together the butter and sugar until light and fluffy.

Beat in the eggs one at a time, mixing well after each addition.

Add your vanilla extract.

In another bowl, combine flour, baking powder, and salt. Gradually add this mixture to the butter mix, alternating with buttermilk, until everything is well combined and smooth.

Pour the batter evenly into your prepared pans and bake for 25-30 minutes. When a toothpick comes out clean, the cake is done.

While the cakes are baking, beat cream cheese and granulated sugar together until smooth and creamy.

Add in the eggs and vanilla, mixing until fully combined.

Fold in the fresh strawberries.

Pour the cheesecake mixture into a greased baking dish (8x8 inches) and bake alongside your cake for 30-35 minutes or until just set. Let it cool completely.

Once everything is baked and cooled, remove the cakes from their pans and place one layer on your serving plate.

Spread a layer of cheesecake on top of the first cake layer, add the second cake layer, and repeat.

For the strawberry topping, toss the sliced strawberries in sugar to enhance sweetness, then layer them on top, adding a generous dollop of whipped cream.