Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans and line the bottoms with parchment paper. Additionally, grease and line a 9-inch springform pan for the cheesecake layer.
Make the Cheesecake Layer:
In a large mixing bowl, beat the cream cheese and sugar until smooth and creamy.
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Pour the cheesecake batter into the prepared springform pan.
Bake for 40-45 minutes, or until the center is set and the top is lightly golden. Allow to cool completely in the pan, then refrigerate for at least 2 hours or until firm.
Make the Cake Layers:
In a medium bowl, whisk together the flour, baking powder, and salt.
In a large bowl, cream the softened butter and granulated sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Gradually add the dry ingredients to the butter mixture, alternating with the milk, beginning and ending with the flour mixture. Mix until just combined.
Divide the batter evenly between the two prepared cake pans.
Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
Make the Strawberry Filling:
In a saucepan, combine the chopped strawberries, granulated sugar, cornstarch, and lemon juice. Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil.
Remove from heat and let cool completely.
Make the Cream Cheese Frosting:
In a large bowl, beat the softened cream cheese and butter until smooth and creamy.
Gradually add the powdered sugar, 1 cup at a time, beating well after each addition.
Mix in the vanilla extract and enough heavy cream to achieve a smooth, spreadable consistency.
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