Preheat your oven to 350 degrees Fahrenheit. Grease a springform pan (9-inch recommended) with butter and dust lightly with flour, ensuring all corners are covered. This helps the cake release easily later.

Pour 1 cup of half-and-half cream into a saucepan and heat over medium heat for 3–5 minutes, stirring occasionally, until steam rises and small bubbles form around the edges. Do not let it boil rapidly. Add 1/4 cup butter and stir for 1–2 minutes until completely melted. Set the saucepan aside to cool for 5 minutes.

In a large mixing bowl, combine 1 1/2 cups granulated sugar, 1 teaspoon vanilla, and 4 eggs. Using an electric mixer on high speed, beat for 5–7 minutes until the mixture is pale, thick, and fluffy (it should almost double in volume and look like whipped cream). Checkpoint: You are ready to move on when the mixture holds soft peaks when you lift the beaters.

In a separate medium bowl, whisk together 1 3/4 cups flour, 3 teaspoons baking powder, and 1 dash of salt. Gently fold this dry mixture into the egg mixture using a spatula or wooden spoon, stirring for 1–2 minutes until just combined. Do not overmix.

Slowly pour the cooled half-and-half mixture into the batter while stirring gently with a spatula for 2–3 minutes until the batter is smooth and no streaks of dry flour remain. The batter should be thin and pourable.

Pour the entire batter into your prepared springform pan, spreading it evenly with a spatula. Place the pan on the middle oven rack.

Bake at 350 degrees for 55–60 minutes. The cake is done when a toothpick or skewer inserted into the very center comes out with just a few moist crumbs (not wet batter). The top should be golden-brown and spring back lightly when touched. Checkpoint: You are ready to remove from the oven when the cake is set but still slightly jiggly in the center.

Remove the cake from the oven and let it cool in the pan for 10 minutes. Then carefully release the springform and let the cake cool on a wire rack for at least 1 hour until it reaches room temperature. Do not skip this cooling step.

Once the cake is completely cool, use a serrated bread knife to mark the side of the cake into three equal sections. Using a gentle sawing motion with the knife held parallel to the work surface, carefully slice the cake into three even horizontal layers. If crumbs fall, gently brush them away with a pastry brush or soft brush.

In a large mixing bowl, add 2 (8-ounce) packages of room-temperature cream cheese. Using an electric mixer on medium speed, beat for 2–3 minutes until the cream cheese is completely smooth with no lumps. If it's not smooth, beat for another minute.

Add 1/2 cup powdered sugar to the cream cheese and beat on medium speed for 1 minute until combined. The mixture will be thick.

Add 1 pint (approximately 2 cups) of whipping cream to the mixture. Start on low speed for 30 seconds to combine, then increase to medium speed and beat for 3–4 minutes until the frosting is light, fluffy, and holds stiff peaks. Do not overmix or the cream will separate. Checkpoint: You are ready to assemble when the frosting is smooth, thick, and holds peaks when you lift the whisk.

If desired, add 2–3 drops of red food coloring to the frosting and stir gently for 1 minute until the color is even and tinted a soft pink.

Place the bottom cake layer on a serving plate. Using an offset spatula, spread a thin, even layer of frosting on top of this layer (about 1/4 inch thick). Arrange a handful of cleaned and sliced fresh strawberries over the frosting in a single layer.

Carefully place the second cake layer on top of the strawberries. Repeat: spread frosting on top, then add another layer of sliced strawberries.

Place the third (top) cake layer on the stack. Using the remaining frosting, frost the top of the cake with a smooth, even layer (about 1/4 inch thick). Then frost the sides of the cake with an even coating, using an offset spatula or cake scraper to smooth it out. Aim for a clean finish but do not worry about perfection—rustic elegance is charming.

Arrange fresh strawberry slices and whole strawberries around the top edge and down the sides of the cake as garnish. Press them gently into the frosting so they stay in place.

Let the assembled cake chill in the refrigerator for at least 30 minutes (or up to 4 hours) before serving. This allows the frosting to set and makes slicing cleaner.

To serve, use a long, thin-bladed knife dipped in hot water and wiped dry between each cut. This creates clean slices without tearing the frosting.Troubleshooting:

If the cake layers crack or break while slicing, the cake was likely not completely cooled or you cut too quickly. Let it cool fully and use a warm knife.

If the frosting is too soft and won't hold shape, the cream cheese or whipping cream was too warm. Chill the frosting for 15 minutes and beat again.

If strawberries release too much juice and make the cake soggy, pat them very dry with paper towels and add them closer to serving time.

If the cake is dry inside, you likely overbaked it. Reduce baking time by 3–5 minutes next time and watch for the toothpick test around the 50-minute mark.

If the cake sticks to the pan, the springform may not be tightly sealed or the cake was not fully cooled before removing. Make sure the springform band is snapped securely and cool for a full hour.