Preheat oven to 320°F (160°C). Grease and line an 8-inch round cake pan with parchment paper.

Mix butter, cream cheese, and sugar until smooth. Add eggs, milk, and vanilla, and cream together.

Add dry ingredients to the wet mixture. Pour batter into the prepared pan.

Bake for 50-60 minutes, until a toothpick inserted comes out clean.

Let the cake cool for a few hours. Then slice evenly in half right before assembling so it stays moist. You will turn the top layer upside down when frosting

Combine strawberries, sugar, and vanilla in a container.

Let sit for at least 20 minutes to draw out juices. Do not drain the juices.

Return the mixture to the fridge to chill until ready to use.

Place cold cream cheese in a bowl with a whisk attachment and whisk briefly.

Add remaining vanilla, cold cream, and powdered sugar. Scrape down sides as needed.

Whisk until stiff peaks form, being careful not to over mix to avoid it becoming watery.

Separate the icing in half if you wish to add food dye for the top layer only, or add food dye at this point.

Using a colander, drizzle all of the juices from the strawberries over the bottom and top cake

Return strawberries to their container and mix in at least 1/2 -1 cup of strawberry jam.

Pipe decorative frosting around the edge of the bottom cake layer.

Fill inside with less than half of the strawberries, leaving enough for the top.

Pipe more frosting over the strawberries, reserving enough for the top decoration.

Flip the top cake layer upside down to reveal the sponge on top. Press slightly onto the bottom layer.

Pipe a short ring of frosting around the edges, and a thin layer over the top, place remaining strawberries in the center.

Pipe a taller decorative ring around the outside to secure strawberries in the center. Use as much whipped cream as possible.

Use remaining frosting for extra decorative features.

Refrigerate for a few hours before serving, or prepare a day in advance. Serve chilled, do not leave out.