Heat the oven to 325ºF. Place a sheet of parchment paper that’s larger than the bottom of a 9-inch springform pan on the bottom of the pan. Clip the sides of the pan into place; trim the paper as needed.

Stir melted unsalted butter, neutral oil, and vanilla extract together in a liquid measuring cup.

Beat the eggs with the whisk attachment in a stand mixer on medium speed until foamy. Gradually mix in granulated sugar and kosher salt, then beat until lightened and voluminous.

Quickly pour in the oil mixture and beat until combined.

Sift cake flour and baking powder into the bowl. Beat on low speed until just combined.

Scrape the batter into the springform pan and bake until golden-brown and a tester inserted comes out clean.

Let the cake cool completely in the pan for about 1 ½ hours.

Select the most uniform strawberries, trim tops to sit flat, and cut them in half lengthwise.

Trim tops off remaining strawberries for the center of the cake.

Run a knife around the cake, unclasp the ring, and transfer the cake to a cutting board. Prepare the springform pan with parchment strips using cooking spray.

Beat cream cheese, powdered sugar, vanilla extract, and kosher salt in the stand mixer until just combined. Then beat until smooth.

Slowly pour in cold heavy cream and beat until it holds a soft peak. Do not over-whip.

Cut the cake in half crosswise and place the bottom layer in the prepared pan.

Line the strawberry halves around the edge of the cake and arrange trimmed whole strawberries on top.

Spread about 3 cups of the cream over the berries and gently tap the pan to settle the cream.

Top with the remaining cake layer and spread the remaining cream on top. Refrigerate until set.

Remove the ring from the pan, smooth the cream if needed, and decorate with additional strawberries.