1. Preheat oven to 350°F and grease two 8-inch round cake pans. Whisk together flour, baking powder, and salt in a medium bowl. In a large bowl, beat sugar, oil, eggs, egg whites, sour cream, milk, and vanilla until smooth and creamy.

2. Gradually add dry ingredients to wet ingredients, mixing until just combined. Don’t overmix. Divide batter evenly between prepared pans and bake for 25-30 minutes until a toothpick inserted in the center comes out clean.

3. Let cakes cool in pans for 10 minutes, then turn out onto wire racks to cool completely. While cakes cool, toss sliced strawberries with 2 tablespoons sugar and refrigerate to macerate.

4. Beat cold heavy cream, powdered sugar, and vanilla on medium speed until soft peaks form. If using cream cheese, beat it smooth first, then fold into whipped cream. Don’t overbeat.

5. Level cake tops with a serrated knife if needed. Place first layer on serving plate and spread with whipped cream. Top with half the macerated strawberries and their juices. Add second cake layer, frost top and sides with remaining whipped cream, and decorate with remaining strawberries. Refrigerate until ready to serve.