Preparation

• Preheat oven to 350 degrees. Butter 3 9-inch round cake pans then line bottom with a round of parchment, butter parchment and lightly dust pans with flour, shake out excess. Set pans aside.
• Make the cake: Sift cake flour into a medium mixing bowl. Add baking powder and salt and whisk for 20 seconds, set aside.
• In the bowl of an electric stand mixer fitted with the paddle attachment, whip together butter and sugar until pale and fluffy.
• Mix in eggs and egg yolks one at a time adding in vanilla with last egg yolk. Add ⅓ of the flour mixture at a time alternating with ½ of the milk and mixing on low speed just until combined after each addition. Scrape down sides and bottom of bowl and gently fold batter several times.
• Divide batter among prepared baking pans. Bake in preheated oven for 25 - 30 minutes until toothpick inserted into center of cake comes out clean.
• Cool in pan about 5 minutes, run knife around edges of cake to ensure they are loosened then invert onto wire racks to cool completely. Transfer cakes to gallon size resealable bags after about 25 minutes of cooling to prevent drying out.
• Once cool frost with Strawberry Cream Cheese Whipped Cream. Store cake in an airtight container in refrigerator.