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 6 tablespoons melted unsalted butter, ⅓ cup neutral oil, and 2 ½ teaspoons vanilla extract together in a liquid measuring cup.

Beat 4 room-temperature large eggs with the whisk attachment in a stand mixer on medium speed until broken up and foamy, about 1 ½ minutes. Stream in 1 cup granulated sugar and ½ teaspoon kosher salt, about 1 minute.

Increase speed to medium-high and beat until voluminous and lightened in color, about 2 minutes. Increase speed to high and beat until very pale in color, thickened, doubled in volume, about 2 to 4 minutes.

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

Remove bowl and sift 1 ⅓ cups cake flour and 1 teaspoon baking powder into the bowl. Beat on low speed until just combined, 20 to 40 seconds.

Give the batter a few good folds with a spatula to ensure everything is well-incorporated. Scrape the batter into the springform pan.

Bake until golden-brown and a tester inserted into the center comes out clean, about 30 to 35 minutes. Let cool in the pan for about 1 ½ hours.

Pick out 10 to 11 uniformly sized strawberries. Trim tops off so they sit flat. Cut berries in half lengthwise.

Trim tops off remaining strawberries so they are about the same height as the strawberry halves.

Run a thin knife around the cake. Unclasp the ring, remove the parchment, and transfer the cake to a cutting board. Line sides of the pan with parchment paper strips.

Beat 5 ounces room-temperature cream cheese, 1 ¼ cups powdered sugar, 2 ½ teaspoons vanilla extract, and ⅛ teaspoon kosher salt until just combined, then beat until smooth.

With mixer running, slowly pour in 2 ½ cups cold heavy cream. Increase speed and beat until it just holds a soft peak.

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

Line the strawberry halves around the edge of the cake cut-side against the ring. Arrange the whole strawberries cut-side down over the rest of the cake.

Spoon about 3 cups of the cream over the berries until just covered. Tap the pan on the counter a few times.

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

When ready to serve, remove the ring from the pan and peel away the parchment. Decorate with more strawberries if desired.