Preheat oven to 325°F (163°C). Grease and flour a 10–12‑cup Bundt or tube pan.
Cream the butter, shortening, and cream cheese until smooth. Gradually add sugar and beat until light and fluffy (about 10 minutes).
Add eggs one at a time, fully incorporating each before adding the next.
On low speed, add sifted cake flour gradually until just combined. Stir in vanilla extract.
Pour batter into prepared pan and bake for 1 hour 20–25 minutes, or until a tester comes out clean. Cool 10 minutes in pan, then turn out onto a rack and cool completely.
To make whipped cream, sprinkle gelatin over cold water and let bloom. Gently warm to dissolve. Whip cream, sugar, and vanilla until thickened. Stream in gelatin, then whip to stiff peaks.
Slice cake in half horizontally. Spread ⅔ of whipped cream on bottom half and top with sliced strawberries. Place top half on and spread remaining whipped cream. Garnish with more strawberries.
Notes
Ensure all ingredients are at room temperature. Do not overmix once flour is added. Fully cool the cake before assembling.
