Preheat the oven to 350°F (175°C). Grease your baking pans lightly.

In a large bowl, combine 2 1/2 cups of flour, 1 1/2 teaspoons of baking powder, 1/4 teaspoon of baking soda, and 1/4 teaspoon of salt. Whisk together.

In another bowl, beat together 3/4 cup of unsalted butter and 1/4 cup of vegetable oil until light and fluffy.

Gradually add 1 1/2 cups of granulated sugar to the butter mixture, beating continuously.

Add 4 eggs one at a time, mixing well after each addition. Then mix in 1 tablespoon of vanilla extract.

Slowly alternate adding the dry ingredients and the buttermilk, beginning and ending with the dry ingredients. Mix until just combined.

Divide the batter between prepared pans, smooth the tops, and bake for 25-30 minutes, or until a toothpick inserted comes out clean.

Cool the cakes in the pans for about 10 minutes, then transfer to wire racks to cool completely.

Wash and slice 3 cups of strawberries. In a bowl, mix them with 2 tablespoons of strawberry preserves or jam.

Beat 3/4 cup of cream cheese with 2/3 cup of powdered sugar until smooth.

In a separate bowl, whip 1 1/2 cups of heavy whipping cream until soft peaks form.

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

Place one cooled cake layer on a serving platter.

Spread a generous amount of the strawberry mixture over the top.

Top with a layer of the whipped cream mixture.

Add the second cake layer on top and repeat with remaining strawberries and cream if desired.

Chill the assembled cake in the refrigerator for about 30 minutes.