1. Preheat your oven to 350°F and grease two 8-inch round pans. In your mixer, beat together sugar, oil, eggs, egg whites, and vanilla until smooth. Add sour cream and mix until combined. Alternate adding the flour mixture and milk, beginning and ending with flour. Divide batter evenly between pans and bake for 25-30 minutes.

2. While the cake bakes, slice your strawberries and toss them with 2 tablespoons of sugar in a bowl. Let them sit at room temperature for at least 30 minutes. They’ll release their juices and create a sweet syrup. Reserve some whole berries for decorating the top.

3. Beat softened cream cheese with powdered sugar until smooth and fluffy, about 2 minutes. In a separate chilled bowl, whip the cold heavy cream with vanilla until soft peaks form. Gently fold the whipped cream into the cream cheese mixture until no streaks remain.

4. Once cakes are completely cool, use a serrated knife to level off the domed tops. Place the first layer on your cake stand. Spread a layer of whipped cream about 1/2 inch thick. Add a generous layer of macerated strawberries with some of their juices. Top with more whipped cream to create an even surface.

5. Place the second cake layer on top and frost the entire cake with the remaining whipped cream. You can go for a rustic naked cake look or smooth it out perfectly. Top with fresh whole strawberries and sliced berries arranged however you like. Chill for at least 1 hour before serving.