Heat the oven to 325ºF. Place a sheet of parchment paper in the 9-inch springform pan and clip the sides.

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

Beat the eggs in a stand mixer until foamy. Slowly add the sugar and salt, then beat until lightened in color.

Increase speed and beat until the batter falls off the whisk in ribbons.

Pour in the oil mixture and beat until combined.

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

Fold the batter a few times with a spatula, ensuring it is well incorporated. Scrape into the springform pan.

Bake until golden brown, about 30 to 35 minutes. Let it cool completely in the pan.

Pick out 10 to 11 similarly sized strawberries and trim the tops. Cut in half lengthwise.

Trim the remainder of the strawberries to the same height as the halves. Run a knife around the cake and remove it from the pan.

Beat the cream cheese, powdered sugar, vanilla extract, and salt together until smooth.

Slowly pour in the cold heavy cream and beat until it just holds soft peaks.

Cut the cake in half crosswise. Place the bottom layer in the springform pan.

Line the strawberry halves around the edge of the cake, assemble whole strawberries cut-side down over the rest.

Spread about 3 cups of cream over the berries, then top with the remaining layer of cake.

Spread remaining cream over the top and refrigerate until set, at least 5 hours or overnight.

Remove the springform ring and parchment paper before serving. Decorate with more strawberries if desired.