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 melted unsalted butter, neutral oil, and vanilla extract together in a liquid measuring cup.

Beat room-temperature large eggs with the whisk attachment in a stand mixer on medium speed until foamy, then mix in sugar and salt until voluminous.

Increase speed to high and beat until the batter falls off the whisk in ribbons and sits on the surface, 2 to 4 minutes.

Pour in the oil mixture and beat until combined.

Sift cake flour and baking powder into the mixture and beat on low until just combined.

Fold the batter with a spatula to ensure incorporation and scrape into the springform pan.

Bake until golden-brown and a tester comes out clean, about 30 to 35 minutes. Let cool completely in the pan.

Select uniform strawberries, trim tops, cut in half lengthwise, and place cut-side down on a paper towel.

Trim the tops off remaining strawberries to match the height of the halves.

Unclasp the ring of the cake pan and transfer the cake to a cutting board, reassemble the pan with parchment strips.

Beat cream cheese, powdered sugar, vanilla extract, and kosher salt in a stand mixer until just combined.

Slowly pour cold heavy cream while mixing, then increase speed and beat until it holds a soft peak.

Cut the cake in half crosswise, place the bottom layer in the prepared pan.

Line strawberry halves around the edge of the cake with cut sides against the pan.

Spread cream over the strawberries until just covered and tap the pan to settle the cream.

Top with the remaining cake layer, spread remaining cream over the top, and refrigerate until set.

Remove the ring of the pan, peel away parchment, and decorate with strawberries before serving.