Preheat the Oven: Set your oven to 350°F (175°C).

Cake Batter Time: In a large mixing bowl, cream together the softened butter and sugars until light and fluffy. Then add the eggs, one at a time, mixing well after each addition. Stir in the milk, buttermilk, and vanilla extract.

Dry Ingredients Unite: In another bowl, whisk together the flour and baking powder. Gradually add the dry ingredients to the wet mix, stirring just until combined.

Bake It Up: Divide the batter evenly between two greased 9-inch round cake pans. Bake for about 25-30 minutes, or until a toothpick comes out clean.

Cool Down: Let the cakes cool in the pans for 10 minutes before transferring them onto wire racks to cool completely.

In a large bowl, whip the cream cheese until smooth. Gradually add the powdered sugar, followed by the heavy cream and vanilla. Whip until it reaches fluffy peaks.

Once the cakes are cool, spread a generous layer of the cheesecake mixture on top of one of the cakes. Place the other cake on top and spread the remaining cheesecake over the top and sides.

In a medium bowl, combine the strawberries, sugar, and lemon juice. Let them sit for about 10 minutes. Spoon the strawberries over the top of your cake.