Preheat oven to 350 degrees and grease a 9 x 13 baking pan.

2. In a large mixing bowl, use a hand mixer to mix butter and sugar, until fluffy.

3. Beat in eggs and vanilla, until well blended.

4. In a separate mixing bowl, whisk your flour and baking powder.

5. Add your dry mix, and milk to your wet mix, and mix using your hand mixer. Do it slowly, about 1/4 at a time, and beat well with hand mixer. Make sure to scrape the sides and blend well.

6. Fill your baking pan with batter, only about 2/3 of the way. You may have batter left over, depending on how deep your pan is.

7. Bake for 20 minutes on middle rack. After 20 minutes, move to top rack, reduce heat to 320, and bake an additional 5 minutes, or until cake is baked through, and toothpick comes out clean.

8. Let cool.

In a large mixing bowl, mix cream cheese and sugar with hand mixer until fluffy.

2. Add in vanilla and mix.

3. Slowly add in heavy whipping cream and beat with a hand mixer until fluffy and firm. 

Add a layer of icing to cooled cake.

2. Next, add a layer of vanilla wafers.

3. Add another layer of icing.

4. Cut the tops of your strawberries off, and slice long ways, and then add a layer of strawberries.

5. Add another layer of icing, followed by a layer of vanilla wafers.

6. Add one more layer of icing and refrigerate for 3 hours.

7. Once refrigerated, slice and serve with drizzled strawberry glaze and additional strawberries on top if desired.

Serve and enjoy!