Grease and flour three 8-inch or 9-inch round cake pans.
Sift together flour, baking powder, baking soda, and salt.
In another bowl, combine buttermilk and vanilla.
Beat 1/2 cup butter and 1 and 1/2 cup sugar together for one minute.
Beat in egg whites one at a time.
On low speed, alternate adding the flour mixture and the buttermilk mixture, beginning and ending with flour mixture.
Divide and spread evenly in three cake pans.
Bake 20 to 25 minutes or until done.
Cool for 10 minutes on a wire rack then remove from pans and cool completely.
While cake is baking, add 1/4 cup sugar to strawberries. Stir occasionally.
Whip the 4 tablespoons granulated sugar and heavy whipping cream together until stiff peak stage.
Wait until the cake is completely cool before frosting. For a more professional cake, remove the domes from the tops of the cake layers with a cake leveler or large serrated knife. Place one layer of cake on a serving plate.
Spread the whipped cream cheese on the bottom cake layer with an offset spatula and spoon about 1 cup of strawberries over cream cheese. Repeat with another cake layer.
Top with last cake layer.
Frost the entire cake with whipped cream.
Serve with remaining strawberries.
Recipe from Paula @CallMePMc.com All images and content are copyright protected. Please do not use my images without prior permission that includes copying the ingredient list or entire recipe and posting in the comments on Pinterest. If you want to share this recipe, please simply link back to this post for the recipe. Thank you, Paula