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.

While mixing, add the eggs one at a time, blending at least 10-20 seconds between each additional egg.

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 remaining milk and flour, blending just until combined.

Divide batter evenly into prepared pans.

Bake in preheated 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.

Cool cakes in pans for 5-10 minutes, then carefully remove and continue cooling on a wire cooling rack.

Wrap well in plastic wrap and place cakes in the freezer to help keep them moist.

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 evenly coated.

Cover and place in the fridge while you prepare the whipped cream.

Place the mixing bowl and beaters in the freezer for at least 5 minutes.

Add heavy cream into the chilled bowl and beat until it begins to thicken.

While mixing, add ¼ cup powdered sugar into the cream, reserving ½ cup for later.

Continue to beat, and add vanilla.

Beat until light and fluffy and holds a soft peak.

Transfer whipped cream into a different large bowl and place in the fridge.

In the now empty mixing bowl, add cream cheese and blend until fully smooth.

Add ½ cup reserved powdered sugar and blend until combined with the cream cheese.

Blend ¼ cup of glazed strawberries into cream cheese mixture.

Add a scoop of whipped cream to the mixture and blend just until combined.

Gently mix remaining whipped cream, being careful not to over mix.

Remove cake layers from freezer, unwrap and remove parchment from cake bottoms.

Stack one layer of cake, then add ⅓ of the whipped cream and spread evenly.

Add a layer of strawberries, repeating process until all layers are assembled.

Garnish cake with whole strawberries, if desired.

Serve immediately, or refrigerate until serving. Best when served within 1-2 hours of assembly.