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.

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

Beat large eggs with a stand mixer on medium speed until broken up and foamy around the edges.

Slowly stream in granulated sugar and kosher salt while mixing until voluminous and lightened in color.

Pour in the oil mixture and beat until combined.

Sift in cake flour and baking powder, then mix until just combined.

Folds the batter with a flexible spatula and scrape into the springform pan.

Bake until golden-brown and a tester inserted into the center comes out clean.

Let cool completely in the pan.

Pick out the most uniform strawberries, trim tops, and cut the berries in half lengthwise.

Trim the tops off from the remaining strawberries so they sit flat and are about the same height as the strawberry halves.

Run a thin knife around the cake, remove the ring, and transfer the cake to a cutting board.

Beat cream cheese, powdered sugar, vanilla extract, and kosher salt in a stand mixer until just combined.

Slowly pour in cold heavy cream and beat until it just holds a soft peak.

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

Line the strawberry halves around the edge of the cake.

Spoon and spread cream over the berries until just covered.

Top with the remaining cake layer and spread the remaining cream over the top.

Refrigerate until the cream is set and the cake is well-chilled.

Remove the springform ring and peel the parchment paper away, decorate with more strawberries if desired.