Preheat the oven to 350°F. Line a 10x15-inch sheet pan with parchment paper and spray with nonstick cooking spray.

In a large bowl, whisk together the cake flour and baking powder. Set aside.

In a stand mixer with paddle attachment, cream butter, sugar, and vanilla until light and fluffy, about 5 minutes.

Slowly add egg whites one at a time, beating well after each addition.

Alternately add flour mixture and milk, starting and ending with flour, mixing until just combined.

Pour batter into prepared pan and bake for 28-30 minutes, or until a toothpick comes out clean. Cool to room temperature.

While cake cools, prepare the strawberries by mixing sliced strawberries with 2 tablespoons sugar. Refrigerate until ready.

Make whipped cream: Chill bowl and whisk, then beat cream cheese and sugar until smooth. Add heavy cream and whip to soft peaks. Add vanilla and salt, then whip to stiff peaks.

Assemble: Slice cooled cake in half, layer with strawberries and whipped cream cheese topping, then top with the second cake layer and remaining whipped cream.