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.

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

Beat large eggs in a stand mixer on medium speed until foamy, then gradually add sugar and salt, increasing speed until voluminous and pale in color.

With the mixer running, quickly pour in the oil mixture and beat until combined.

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

Fold the batter with a spatula to ensure well-incorporation, then scrape it into the springform pan.

Bake until golden-brown and a tester comes out clean, about 30 to 35 minutes. Let cool completely in the pan.

Select uniform strawberries, trim tops, and cut the berries in half lengthwise. Place cut-side down on a paper towel-lined plate.

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

Run a knife around the cake, unclasp the ring, remove parchment, 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, then scrape down the bowl.

With the mixer running, slowly pour in cold heavy cream, then increase speed to medium-high and beat until it just holds a soft peak.

Cut the cake in half crosswise to create two layers. Place the bottom layer in the prepared pan.

Line the strawberry halves around the edge of the cake with cut sides against the ring of the pan.

Spoon and spread about 3 cups of the cream over the berries. Tap the pan to help the cream settle.

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

Remove the ring of the springform pan and peel away parchment. Decorate with more strawberries if desired.