Step 1: Prep the Oven and Pans
Let’s kick things off with joy!—preheat the oven to 325°F for that perfect bake (I’m buzzing with excitement!). Spray three 9-inch round cake pans with non-stick cooking spray—set aside (my kitchen’s humming!). Pans ready—stage is set (my counter’s alive!). It’s the summery start—pure fluff base!

Step 2: Mix the Dry Ingredients
In a medium bowl, sift 4 ½ cups cake flour, 3 teaspoons baking powder, and ¼ teaspoon salt—whisk to blend (my kitchen’s dusted with flour!). Even and light—dry mix done (my enthusiasm’s soaring!). It’s the airy foundation—pure tenderness core!

Step 3: Cream the Butter and Sugar
In a stand mixer with paddle attachment, beat 1 cup + 2 tablespoons butter and 2 cups granulated sugar on medium until fluffy, about 3 minutes (my kitchen’s sweet!). Slowly add 4 eggs and 1 egg white—mix until smooth (my mixer’s dancing!). Creamy and pale—base is set (my heart’s happy!). It’s the buttery heart—pure richness born!

Step 4: Add Wet Ingredients
Stir in ¾ cup sour cream, 1 tablespoon vanilla extract, and 1 tablespoon orange extract if using—mix until combined (my kitchen smells like summer!). Scrape the bowl—add half the flour mix and stir until incorporated (my hands are steady!). Pour in ¾ cup + 6 tablespoons milk—mix, then add remaining flour (my nose is in love!). Scrape and stir one last time—batter’s smooth (my heart’s leaping!). It’s the grand blend—pure cake forming!

Step 5: Bake the Layers
Divide batter evenly among the three pans—smooth the tops (my kitchen’s ready!). Bake for 35 minutes—check with a toothpick for a clean exit or springy tops (my kitchen’s warm!). Cool completely in pans on a rack—flip onto plates when ready (my anticipation’s climbing!). Golden and fluffy—layers done (my heart’s singing!). It’s the tender core—pure strawberry joy!

Step 6: Whip the Cream
In a chilled mixer bowl with whisk attachment, beat 3 cups heavy cream to stiff peaks, about 3 minutes—set aside in the fridge (my kitchen’s cool!). Swap to paddle attachment—beat 8 ounces softened cream cheese until fluffy, about 2 minutes (my mixer’s humming!). Add 2 teaspoons vanilla and ¾ cup granulated sugar—mix until smooth (my counter’s sweet!). Stir in 2 cups chopped strawberries on low—fold in whipped cream with a spatula (my heart’s content!). Pink and creamy—frosting’s ready (my kitchen’s bright!). It’s the berry crown—pure summer dream!

Step 7: Assemble the Cake
Place the first layer on a platter—spread a ½-inch layer of strawberry frosting on top (my kitchen’s a stage!). Add the second layer—repeat with more frosting (my hands are gentle!). Top with the third layer—frost the sides and top with an offset spatula, smoothing evenly (my table’s waiting!). Garnish with sliced strawberries if you like (my heart’s dancing!). Stacked and stunning—cake’s built (my kitchen’s glowing!). It’s the grand finish—pure berry love!