Vanilla Cake

1. Preheat the oven to 350 degrees F. Grease two 8 or 9 inch round pans and line the bottoms with parchment.
2. Whisk the flour, baking powder, baking soda, and salt in a bowl. Set aside.
3. In a wide bowl, beat the butter and oil with the sugar until pale and smooth. Add the eggs one at a time, beating after each. Stir in the 1 tablespoon of vanilla.
4. Add the dry mix in three parts, alternating with the buttermilk, beginning and ending with the dry mix. Mix just until combined.
5. Divide the batter between the pans and smooth the tops. Bake for 22 to 28 minutes, until a toothpick comes out clean.
6. Cool in pans for 10 minutes, then turn out onto a rack to cool completely.

Prepare Strawberries

1. Slice the strawberries and put them in a bowl. Stir in the strawberry preserves and let them sit for 10 to 15 minutes.

Make Whipped Cream

1. Beat the cream cheese with half the powdered sugar until smooth.
2. In a separate chilled bowl, whip the heavy cream with the remaining powdered sugar and the 2 teaspoons of vanilla until it holds soft peaks.
3. Fold the whipped cream into the cream cheese mix gently until smooth.

Assemble the Cake

1. Trim the domes off the cake layers if needed. Place one layer on your serving plate.
2. Spread about a third of the whipped cream over it and spoon a layer of the macerated strawberries.
3. Add the second layer of cake and frost the top and sides with the remaining cream.
4. Arrange the remaining strawberries on top and chill for at least 30 minutes before serving.