If you are looking for a show stopping cake, this white layer cake is perfect! With a delicious strawberry filling, the vanilla cake is topped with whipped cream frosting for a wonderful dessert center piece.

1 cup water

3 tablespoons cornstarch

½ cup granulated sugar

2½ pounds fresh strawberries (washed, stemmed & divided)

1/8 teaspoon kosher salt

2 tablespoons fresh-squeezed lemon juice

Red food coloring (if needed and/or desired)

16 ounces cream cheese (softened)

¾ cup confectioners’ sugar (divided)

1½ teaspoons vanilla extract or vanilla bean paste

¾ teaspoon almond extract

¼ teaspoon table salt

4 cups heavy whipping cream ((1 quart))

4 cups bleached cake flour, such as Swan’s Down ((16 ounces))

8 ounces unsalted butter, pliable but cool, about 65°F ((2 sticks))

2/3 cup virgin coconut oil, solid, room temperature ((4 ounces))

2¼ cups granulated sugar ((16 ounces))

2½ teaspoons baking powder

1 teaspoon baking soda

¾ teaspoon kosher salt ((half as much if using table salt))

1 cup egg whites (from about 8 large eggs), room temperature ((8½ ounces))

2 tablespoons vanilla extract

1 teaspoon almond extract

2 cups cultured low-fat buttermilk, room temperature ((16 ounces))

1 pound fresh strawberries (washed, dried, hulled and halved)