Preheat the oven to 350 degrees. Grease the (4) 4x10x¾ inch pans. (These are specific pans - the link to buy them is in the post) You can also use a large loaf pan and slice the cake four ways horizontally.

Mix the cake flour, sugar, salt, baking soda, and baking powder in a bowl. Set it aside.

In a different bowl, mix the sugar and the butter with a mixer on medium speed.

Add the egg whites and mix on high. Add the vanilla and the milk and mix.

Add the dry ingredients to the wet ingredients and mix on low.

Fill the cake pans, but leave about 1/4 of an inch from the top.

Put the pans on the center rack of the oven and bake for 15-20 minutes, or until a toothpick inserted into the center comes out clean. (If you are using a single pan, you will have to bake closer to 40 minutes)

Move the cakes to the cooling rack.

Mix the cream cheese and butter at medium speed to make the icing.

Slowly add the powdered sugar, mixing the whole time until fluffy.

Add the cream and mix until smooth.

Carefully fold the strawberries into the mixture.

Trim the top of the cake layers to make them flat.

Add a good amount of frosting on one layer of the cake. Place the next layer on top of the bottom layer and press down gently. Ice the top of this one. Do the same with the third layer and then place a top layer on it. Ice and top the sides.

Place the cake in the fridge to chill for a few hours. Slice and serve. Store any leftovers in the fridge.