Preparation

• Preheat the oven to 350°F (175°C) and lightly grease a 9×13-inch pan.
• Mix the wet ingredients by beating together the granulated sugar, vegetable oil, eggs, and vanilla extract in a large mixing bowl. Add sour cream and mix until smooth.
• Sift the dry ingredients in a separate bowl, then gradually add half of this mixture along with half of the milk to the wet mix. Beat until blended, then repeat with the remaining dry ingredients and milk.
• Pour the batter into the prepared pan and bake for 28-32 minutes. Check for doneness with a toothpick.
• Poke holes all over the top of the cake once it's slightly cooled.
• Chop the strawberries into quarters and combine in a saucepan with flour and sugar. Add water and lemon juice.
• Cook the mixture over medium-high heat until boiling, then simmer for about 10 minutes until thickened. Allow to cool.
• Beat the cream cheese until smooth, then gradually add the heavy whipping cream until liquid-like.
• Whip in the remaining whipped cream until soft peaks form, then add powdered sugar and vanilla until stiff peaks form to create the topping.
• Spread the cream cheese layer over the cooled cake and optionally top with fresh strawberries.