1/4cupdiced strawberries with glazefrom the recipe above
Bake the cake
Preheat oven to 350°F.
Prepare three 8" cake pans by lightly greasing the sides of the pans and then dusting with flour, then line the bottom of the pans with parchment paper.
In a medium bowl, combine flour, baking powder and salt. Whisk, then set aside.
In the bowl of an electric mixer, beat butter until smooth. While mixing, slowly add sugar and continue to beat until the butter and sugar are well combined and the mixture is light and fluffy. Don't skimp on the mixing at this stage.
While mixing, add the eggs one at a time, blending at least 10-20 seconds between each additional egg. Mixing well to incorporate some air is important in this step.
Add vanilla and oil, and blend well to combine.
Add sour cream and blend.
Reduce the mixer speed to low, and pour in about half of the milk, then half of the flour mixture. Repeat with milk and flour. Blend just until all ingredients are well combined. Stop mixer and scrap down the sides of the bowl, and stir (just a couple times) by hand just to make sure all ingredients are well blended.
Divided batter evenly into prepared pans.
Bake in preheated 350°F. oven for 22-30 minutes, or until the cake has a slight dome and a toothpick inserted in the center comes out clean, or with a few moist crumbs, but no wet batter.
Cool cakes in pans for 5-10 minutes, then carefully remove and continue cooling on a wire cooling rack (leave the parchment on the bottoms at this point). Once cakes are mostly cool, wrap well in plastic wrap and place cakes in the freezer. This will help keep them moist as they fully cool, and will make them easy to handle (stack and frost) when you're assembling the cake.
Dice strawberries and add to a large bowl. Set aside a couple whole berries for garnish, if desired.
Drizzle on the balsamic glaze, then sprinkle sugar over the berries and stir until the berries are evenly coated.
Cover and place in the fridge while you prepare the whipped cream.
Place the entire mixing bowl and mixing beaters in the freezer for at least 5 minutes, while you gather you ingredients.
Add heavy cream into the chilled bowl and beat until it begins to thicken.
While mixing, add 1/4 cup powdered sugar into the cream (reserving 1/2 cup for later).
Continue to beat, and add vanilla.
Beat until light and fluffy and holds a soft peak.
Remove whipped cream from mixing bowl and transfer into a different large bowl. Place in the fridge for the moment.
In the now empty mixing bowl (should be scraped clean, but no need to wash), add cream cheese and blend until fully smooth. Do not move on until the cream cheese is smooth.
Add 1/2 cup powdered sugar (that you reserved earlier) and blend until fully combined with the cream cheese.
Scoop out 1/4 cup of the glazed strawberries from the fridge, and blend with cream cheese mixture.
Remove whipped cream from fridge and add one large scoop (about 3/4 cup) whipped cream to the mixing bowl and blend on low. Mix just until the cream cheese mixture has gotten a bit fluffier. Add the remaining whipped cream and blend on low just until all ingredients are combined. This step may be done by hand if desired. Be careful not to over mix.
Assemble the cake
Remove cake layers from freezer, unwrap and remove parchment from cake bottoms.
Stack one layer of cake, then about 1/3 of the whipped cream and spread with an offset spatula as needed to level.
Add a layer of strawberries (about 1/3 of the total mixture). You do not need to use all the liquid at the bottom of the bowl.
Repeat with another layer of cake, whipped cream and strawberries, then repeat for final layer.
Garnish cake with a few whole strawberries, if desired.
Serve immediately, or refrigerate until serving. Best when served within 1-2 hours of assembly.
You can divide the work up a bit by baking (and freezing, as directed) the cake layers a day (or a couple days) in advance.