1-Preheat the oven to 325° F. Line two 8-9 inch round baking pans with parchment paper and spray them with nonstick cooking spray.

2-In a large bowl, whisk together 3 cups all-purpose flour, 1 1/2 teaspoons baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt.

3-In a separate cup, combine 1 1/3 cup whole milk (room temperature) and 1 tablespoon pure vanilla extract.

4-Using a mixer, cream 1/2 cup softened butter, 1/2 cup vegetable oil, and 2 cups granulated sugar until combined.

5-Add 2 large eggs and 2 large egg whites one at a time, mixing until the mixture is light and fluffy.

6-Alternate adding the flour mixture and the milk mixture, starting and ending with the dry ingredients, and mix until smooth but not overmixed.

7-Divide the batter evenly between the prepared pans, smooth the tops, and bake for 30-40 minutes in the lower section of the oven until a toothpick inserted comes out clean or mostly clean.

8-Cool the cakes for 15-20 minutes in the pans, then remove them to cooling racks and let them cool completely before frosting.

9-Whip 2 1/2 cups heavy cream with 1 tablespoon pure vanilla extract and 1/2 cup powdered sugar until stiff peaks form. Set half of the whipped cream aside for frosting. Stir 1 cup diced fresh strawberries into the remaining whipped cream to make the filling.

10-Slice each cooled cake horizontally into two layers using a serrated knife. Place one layer on a serving plate and spread one third of the strawberry cream filling on top.

11-Repeat the layering process until all four layers are assembled, smoothing the edges if the filling pushes out. Frost the entire cake with the plain whipped cream and decorate the top with sliced fresh strawberries.

12-Refrigerate the cake for at least 4 hours or overnight to set before slicing and serving.