Preheat your oven to 350º F. Grease three 8-inch round cake pans with cooking spray and line the bottoms with parchment paper.

In a large mixing bowl, combine the sifted cake flour, baking powder, and fine sea salt.

In another bowl, cream together the room-temperature butter and granulated sugar until the mixture is light and fluffy, about 3-5 minutes.

Add in the eggs one at a time, mixing after each addition. Then add vegetable oil, vanilla extract, and vanilla bean paste, and mix until combined.

Gradually incorporate the dry ingredients into the wet mixture, alternating with the room-temperature milk. Stir until just combined and be careful not to overmix; a few small lumps are okay.

Evenly divide the batter into the prepared cake pans.

Bake in the preheated oven for 25-30 minutes or until a toothpick inserted in the center comes out clean.

Let the cakes cool in the pans for 10 minutes before transferring them to wire racks to cool completely.

While the cake cools, slice 1 1/2 pounds of fresh strawberries and place them in a bowl. Sprinkle with 2 tablespoons of granulated sugar and let them sit for about 15 minutes to release their juices.

In a large mixing bowl, beat the cold cream cheese until smooth.

Gradually add in the confectioners' sugar, vanilla extract, and fine sea salt.

In another bowl, whip the cold heavy cream until soft peaks form.

Gently fold the whipped cream into the cream cheese mixture until well combined.

Once the cakes are cooled, place one layer on a serving plate.

Spread a generous amount of frosting on top, then add a layer of the sliced strawberries.

Repeat the process with the second cake layer.

Top with the third layer and finally spread frosting over the entire cake.

Decorate with remaining strawberries on top for a beautiful presentation.