Begin by preheating your oven to 300°F (150°C). Set a 9x13 inch (or similar size) pan filled with about an inch of water on a rack in the lower third of the oven this creates a steamy environment that helps prevent cracks.

Line the bottom of a 9-inch springform pan with parchment paper.

In a large mixing bowl, beat the softened cream cheese until completely smooth. Gradually add in the sugar, flour, and salt while mixing on low speed.

Add the vanilla extract and sour cream, mixing until fully incorporated. Then, beat in the eggs one at a time, ensuring each egg is fully mixed in before adding the next.

Pour the cheesecake batter into the prepared springform pan. Set the pan on a rack above the water bath and bake for 45-50 minutes until the cheesecake is set but slightly jiggles when shaken.

Turn off the oven and leave the cheesecake inside for an additional 30 minutes with the oven door slightly open to allow gradual cooling, which helps prevent cracks.

Cool the cheesecake on the countertop, then cover with foil and chill in the freezer for 2-3 hours, or refrigerate for 5-6 hours or overnight if time permits.

Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans (9x2 inch pans work well).

In a medium bowl, whisk together the cake flour, baking powder, baking soda, and salt. Set aside.

In another bowl, blend the sour cream, strawberry puree, strawberry extract, and oil; set this mixture aside.

In the bowl of a stand mixer, beat the softened butter until smooth. Gradually add the sugar and continue mixing on medium speed for 3-5 minutes until the mixture becomes light and fluffy.

Add the eggs one at a time, mixing well after each addition.

With the mixer on low speed, alternate adding the flour mixture and the sour cream mixture, starting and ending with the flour mixture. Incorporate pink coloring gel at this stage if desired.

Divide the batter evenly between the prepared cake pans. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean or with just a few crumbs attached. The cake should spring back when lightly touched. Let the cakes cool in the pans for 5-10 minutes before turning them out onto a wire rack to cool completely.

In the mixer bowl, beat the softened butter on low to medium speed until smooth.

Cut the softened cream cheese into chunks and add it to the butter. Beat on low to medium speed until fully combined and creamy.

Add the vanilla extract, then gradually mix in the powdered sugar on low speed to avoid creating a cloud of sugar.

Increase the speed and beat until the frosting is fluffy. Be cautious not to overbeat, as this can make the frosting too soft. If it becomes too soft, refrigerate it briefly to firm it up. This frosting works best when slightly chilled; if making in advance, allow it to soften slightly before remixing (do not microwave).

Position the first cooled strawberry cake layer on a cake plate or pedestal. Spread a thin layer of cream cheese frosting over the top. Optionally, add a layer of thinly sliced strawberries, ensuring the slices are kept away from the cake’s edges to prevent juices from seeping out.

Carefully release the sides of the springform pan from the cheesecake layer, running a hot knife around the edges if needed to prevent sticking.

Place the cheesecake layer upside down onto the frosted strawberry cake layer. Remove the parchment paper and any excess pan bottom with a hot knife if necessary.

Spread another thin layer of frosting on top of the cheesecake layer. Optionally, add sliced strawberries, avoiding the edges.

Frost the assembled cake completely with the cream cheese frosting. If the frosting softens or the layers begin to slide, chill the cake in the freezer for 15 minutes to firm it up.

Store the completed cake in an airtight container or under a cake dome in the refrigerator until serving. Remove the cake 1-2 hours before serving to bring it closer to room temperature.